It's Wednesday. So, What's Cooking?

Salmon on the Grill, Rice, and Grilled Veggies.

I’ve never been a big fan of fish, especially salmon. Studs is. This caused a dilemma in our little house until I adapted an old friend’s recipe to my taste and fell in love.

Salmon on the Grill
Rice
Grilled Veggies
Chardonnay Wine

Salmon on the Grill
1 salmon filet per person
1 fresh lime or lemon
1 bottle Italian salad dressing – I prefer the low or no fat type
Pam

Place the salmon in a plastic bag. Squeeze the juice from the lime over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to mix in the juice.

Lay the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinate in fridge for 1 – 5 hours.

Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill, then add the fish, scale side up. Grill 7 minutes. Turn. Grill 5-7 minutes or until fish is flaky. Scrape off the silver skin before you serve the salmon.

Grilled Veggies
Zucchini
Mushrooms
Onion
Yellow and Red Peppers
Potatoes
And anything else that strikes your fancy!

Slice all the veggies to medium thickness pieces. I like to slice the zucchini and potatoes on an angle. It looks nice.

Make one package per person. Pam aluminum foil, then layer veggies onto foil. Season with pepper and several pats of butter. Seal tight.

Grill 15-20 minutes on medium.

Rice
Use your favorite brand of rice, adding packaged chicken broth in place of the water. Save some of the red or yellow pepper from the veggies and toss into the rice at the beginning.

Cook per package directions.

I'll be back Friday with a little more for aspiring authors. Until then...

Bon Appétit!

Sloane Taylor