Calling All Salmon Lovers

From Stella May 

Honestly, I don’t like to cook fish, especially salmon, but this recipe almost cooks itself. Yes, it’s that easy. This recipe works great with a whole fillet, individual ones, or steaks. Give it a try.

Baked Salmon in Lemon Juice

1 salmon fillet

1 or 2 lemons

Salt and pepper to taste, optional

Pre-heat oven to 350° F.

Wash and dry salmon. If you use a whole fillet, cut into serving size pieces for easier handling. Lay fish into any ovenproof dish that has a cover or use an aluminum foil lined cookie sheet then cover the salmon with heavy aluminum foil. 

Pour fresh squeezed lemon juice over fish. It must be half covered in liquid. Cover tightly with a lid or aluminum foil.

 Bake in the oven for 30 minutes. 

You can sprinkle salt and pepper on before you bake the fish, but I prefer to cook it without. 

And that’s it. Hope you enjoy this dish as much as my family does.

Here is a peek at Stella’s time travel romance for your reading pleasure. 

One key unlocks the love of a lifetime…but could also break her heart. 

Nika Morris’s sixth sense has helped build a successful business, lovingly restoring and reselling historic homes on Florida’s Amelia Island. But there’s one forlorn, neglected relic that’s pulled at her from the moment she saw it. The century-old Coleman house.  

Quite unexpectedly, the house is handed to her on a silver platter—along with a mysterious letter, postmarked 1909, yet addressed personally to Nika. Its cryptic message: Find the key. You know where it is. Hurry, for goodness sake! 

The message triggers an irresistible drive to find that key. When she does, one twist in an old grandfather clock throws her back in time, straight into the arms of deliciously, devilishly handsome Elijah Coleman. 

Swept up in a journey of a lifetime, Nika finds herself falling in love with Eli—and with the family and friends that inhabit a time not even her vivid imagination could have conjured. But in one desperate moment of homesickness, she makes a decision that will not only alter the course of more than one life, but break her heart. 

’Til Time Do Us Part is available in Kindle and Paperback at AMAZON. 

Talented author Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website. 

Stella writes fantasy romance as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean. She lives in Jacksonville, Florida with her husband Leo of 35 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog Stay connected on Facebook, Twitter, and Pinterest.

MAKE BREAKFAST SPECIAL

from Lizzie T. Leaf

I like to create new dishes for breakfast. It’s my personal challenge to produce tasty and healthy meals outside the norm. This certainly fits the bill! Although I use honey smoked salmon, but any type salmon will still be delicious. This recipe serves 1 but is easily increased for more.

LIZZIE’S BREAKFAST SPECIAL

Image by Rupert B. from Pixabay

1 Roma tomato, sliced thin
1 ripe avocado
2 slices swirl bread, rye & pumpernickel
¼ red onion, sliced thin and separated
⅓ cup honey smoked salmon
Balsamic vinegar to taste

Drain tomato on a paper towel while you create breakfast magic.

Cut avocado in half, remove from shell and then dice. Spread on each slice of bread.

Lay onion pieces on top of avocado. Add tomatoes and then salmon. Sprinkle on vinegar.

Dig in!

Here is a little from my latest spicy romantic release for your reading pleasure.

Following the Powers directive to unite soul mates, a Scottish Cailleach's magic will have repercussions in several realms.

Mixed-blood author Ian McCabe, grandson of Fae and gods, tries to deny his powers while hiding his true origins from the human world. When he discovers mortal, Emma Grant unconscious at his front door, his world starts to change.

Tour director Emma Grant leads a group of senior ladies through Scotland. The breakdown of their bus on a rural Scottish backroad has her sloshing through the rain and mud on foot. Her efforts to seek help results in a fall that knocks her unconscious. She awakens to find the man of her dreams staring into her eyes.

Both feel an instant attraction, but will his secrets and her distrust of men keep them apart.

A few lines that tweak a grin.
Yep, at this rate, a long three weeks lay ahead. No one had told Emma that the dozen school teachers ranged in ages from sixty-nine to eighty-eight. Good grief, what happened to women at this age sitting on the front porch and enjoying their rocking chairs?

Mildred waved away the correction “Of course, dear. Whatever you say. I just want to know, will we see any men in kilts soon? I want to see what they wear under them.”

Dirty old woman. She asked that question at least half a dozen times before we got on the bus and stated the reason just as often.

Read the first chapter on Amazon.

To read excerpts from other books by Lizzie T. Leaf please click onto Amazon.

Lizzie T. Leaf has loved books since she opened her first one. Her dream was to write them herself. Lost in the hectic day to day world of family, job, laundry and housework, writing became a distant memory. When the twinkling ember did spark, it was usually doused by someone demanding their share of her time.

Lizzie's life went full circle. The desire to put the stories that continued to play in her head on paper emerged stronger than ever, and at a time when there was someone who encouraged. Now she lives her dream.

Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.

DINNER IS SERVED

from Lizzie T. Leaf

I've used sesame chicken sauce often on poultry and one day I decided to give it a try on fresh salmon. End result was yummy. I hope you think so, too.

Photo Courtesy of Robson Melo Pixabay

SALMON
1 lb. salmon filet with bottom skin
1 small onion, sliced thin
½ to ¾ cup of sesame chicken sauce

Be sure to check for pin bones on the fish. If you find some use tweezers for best results.

Place salmon in a plastic bag with sliced onions. Pour sauce over and massage to work sauce over the salmon and onions.

Marinade in refrigerator at least 2-3 hours (or night before if you work). Occasionally turn so sauce contacts all of the fish. If you refrigerated the night before then turn the bag in the morning before you leave.

Preheat oven to 400° F.

Place salmon skin side down in an oiled skillet. Lay onions on top.

Bake 20 minutes or until fish flakes.

ROASTED SWEET POTATOES
1 sweet potato per person
Olive oil
Salt, optional

Preheat oven to 400°F.

Peel and cut potatoes into chunks. Place potatoes in an ovenproof dish.

Add oil and salt. Toss to coat well.

Roast approximately 30 minutes or until fork tender.

STIR-FRY GREEN BEANS
½ bag frozen shoestring green beans
1 tbsp. olive oil
Pinch cayenne pepper
Pinch salt, optional

Heat frying pan on medium-high. Carefully add oil.

Scatter beans into hot pan. Stir for 4 minutes.

Add cayenne pepper, according to your spice preference, and salt. Stir 1 minute and serve.

Here is a little from my latest spicy romantic release for your reading pleasure.

Following the Powers directive to unite soul mates, a Scottish Cailleach's magic will have repercussions in several realms.

Mixed-blood author Ian McCabe, grandson of Fae and gods, tries to deny his powers while hiding his true origins from the human world. When he discovers mortal, Emma Grant unconscious at his front door, his world starts to change.

Tour director Emma Grant leads a group of senior ladies through Scotland. The breakdown of their bus on a rural Scottish backroad has her sloshing through the rain and mud on foot. Her efforts to seek help results in a fall that knocks her unconscious. She awakens to find the man of her dreams staring into her eyes.

Both feel an instant attraction, but will his secrets and her distrust of men keep them apart.

A few lines that tweak a grin.
Yep, at this rate, a long three weeks lay ahead. No one had told Emma that the dozen school teachers ranged in ages from sixty-nine to eighty-eight. Good grief, what happened to women at this age sitting on the front porch and enjoying their rocking chairs?

Mildred waved away the correction “Of course, dear. Whatever you say. I just want to know, will we see any men in kilts soon? I want to see what they wear under them.”

Dirty old woman. She asked that question at least half a dozen times before we got on the bus and stated the reason just as often.

Read the first chapter on Amazon.

To read excerpts from other books by Lizzie T. Leaf please click onto Amazon.

Lizzie T. Leaf has loved books since she opened her first one. Her dream was to write them herself. Lost in the hectic day to day world of family, job, laundry and housework, writing became a distant memory. When the twinkling ember did spark, it was usually doused by someone demanding their share of her time.

Lizzie's life went full circle. The desire to put the stories that continued to play in her head on paper emerged stronger than ever, and at a time when there was someone who encouraged. Now she lives her dream.

Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.

BUILD A BETTER BREAKFAST

by Lizzie T. Leaf

I love smoked salmon and enjoy the sides of thinly sliced red onions, sour cream, and capers usually served with them. Then I came up with the idea of having it for breakfast, but turning into a smear. After trying several different smoked salmons the one we enjoyed the most in the smear version was honey smoked.

Photo courtesy of  Piviso Pixabay

SALMON SMEAR

1 cup honey smoked salmon, flaked
¼ cup red onion, chopped
½ cup sour cream
2 tbsp. capers
Mini-bagels or slider buns
Honey mustard to taste (store bought is easier)

Mix first four ingredients together in a medium-sized bowl.

Spread a large dollop of Smear on one side of the bread of your choice. Bagels are chewier, but slider buns are softer.

Drizzle mustard over the Smear. Dress it up with green onion tops and then cover with other piece of roll and enjoy.


Here is a little from my latest spicy romantic release. I hope you enjoy it.

Following the Powers directive to unite soul mates, a Scottish Cailleach's magic will have repercussions in several realms.

Mixed-blood author Ian McCabe, grandson of Fae and gods, tries to deny his powers while hiding his true origins from the human world. When he discovers mortal, Emma Grant unconscious at his front door, his world starts to change.

Tour director Emma Grant leads a group of senior ladies through Scotland. The breakdown of their bus on a rural Scottish backroad has her sloshing through the rain and mud on foot. Her efforts to seek help results in a fall that knocks her unconscious. She awakens to find the man of her dreams staring into her eyes.

Both feel an instant attraction, but will his secrets and her distrust of men keep them apart.

A few lines that tweak a grin.
Yep, at this rate, a long three weeks lay ahead. No one had told Emma that the dozen school teachers ranged in ages from sixty-nine to eighty-eight. Good grief, what happened to women at this age sitting on the front porch and enjoying their rocking chairs?

Mildred waved away the correction “Of course, dear. Whatever you say. I just want to know, will we see any men in kilts soon? I want to see what they wear under them.”

Dirty old woman. She asked that question at least half a dozen times before we got on the bus and stated the reason just as often.

Read the first chapter on Amazon.

To read excerpts from other books by Lizzie T. Leaf please click onto Amazon.

Lizzie T. Leaf loved books since she opened her first one. Her dream was to write them herself. Lost in the hectic day to day world of family, job, laundry and housework, writing became a distant memory. When the twinkling ember did spark, it was usually doused by someone demanding their share of her time.

Lizzie's life went full circle. The desire to put the stories that continued to play in her head on paper emerged stronger than ever, and at a time when there was someone who encouraged. Now she lives her dream.

Learn more about Lizzie T. Leaf on her website and blog. Connect with Lizzie on Facebook and follow her on Twitter.

QUICK and EASY GOURMET

by Emma Lane

This meal may be served from ladies’ bridge to hefty dinner guests. Just increase the size of the proportions. Pop out this meal in a hurry and enjoy a cocktail with your company.

Red Salmon with Zesty Italian Dressing
Succotash or substitute Broccoli or Asparagus
Poached Pear Halves with Ricotta Cheese
Green Salad
Platter of Interesting Crackers
Dinner roles with Jam and Butter

SALMON

1 can red salmon, depending upon number of guests
Zesty Italian Dressing for drizzling

Clean bones and skin from salmon retaining pieces intact as possible. Cover with plastic wrap and refrigerate while finishing prep.

SUCCOTASH
Frozen lima beans
1 small can creamed corn
1 tbsp. butter

Cook beans until tender, 20 minutes from boil. Drain and mix in the corn and butter. Keep warm in a 210° F oven until ready to serve.

POACHED PEARS

½ fresh pear per guest (Increase to two halves for a dinner)
1 – 3 drops almond flavoring per pear half
1 tbsp. ricotta cheese per per half
Nutmeg
Sugar, optional

Remove core from pears. Turn flesh side down in two inches water in microwavable dish. Poach on high until tender, 2 – 3 minutes. Check for tenderness with a toothpick. Remove from oven, flip over and place in attractive dish, in custard cup, or on a bed of lettuce. Dribble almond flavoring on pears. Fill halves with cheese. Sprinkle lightly with nutmeg. Sprinkle on sugar.

TO SERVE
Arrange salmon on dinner plate and drizzle salad dressing lightly over fish. Add serving of succotash or other desired green vegetable. Garnish with lettuce or parsley. Offer a platter of interesting crackers. Serve poached pear halves on the side or scooped onto the plate. Pass basket of dinner roles and jars of jam.

Sounds like a lot of fuss, but it goes fast. The meal is light on calories so with guilt free conscience, serve a piece of your favorite pie or cake with ice cream or whipped cream. Some guests will decide poached pears suit them as a dessert.

Here's a teaser from one of my Regency books while you wait for your guests to arrive.

What happens when a strong heroine meets an arrogant, but handsome hero? Sparks fly. It's a Regency Romance Romp!


Miss Amabel Hawkins acknowledges her unusual upbringing, but she thinks James Langley, the Duke of Westerton, might be a tad unbalanced when he protests her efforts to right his badly managed properties. The duke, who has been away on the king's business, demonstrates no respect for the beautiful but managing Miss Hawkins. Amabel has taken refuge at Westerton, fleeing from a forced marriage to a man who claims to be her relative in order to gain control of her young brother's estate.

The Duke arrives home to find his estate under the firm control of a beautiful but managing female. His suspicions are fueled by his recent task of spy-hunting and he wonders if Amabel Hawkins is just who she seems. While a dastardly spy lurks, a wicked man poses as her cousin threatening to take over the guardianship of her young brother. Amabel might be falling in love, but she knows for certain the duke would never approve of a meddlesome woman, and she decides to flee his estate. Will the duke finally realize the true value of the woman he loves or will his prejudice ruin his chances forever?

Amazon Buy Link

Emma Lane enjoys leaving her garden for a few hours to dip into the romance genre Regency era of history. Join her for a glimpse of a half selkie fairy as she teases a powerful duke and fights the curse of a lowly, evil warlock. Other Regency romances are available on Amazon and Wild Rose Press. As Janis Lane she writes a series of Cozy Mysteries for Soul Mate Publishing.

Look for information about writing and plants on her new website. Leave a comment or a gardening question and put a smile on Emma's face.

Stay connected to Emma on Facebook and Twitter.

A Perfect Dinner

Viki Lyn is stirring up a mix of good things in the kitchen today. Pull up a chair and make yourself comfortable.

Perfect Salmon Filet
1 salmon filet per person
olive oil
lemon juice
salt
freshly ground pepper
herbs and/or spices of your preference

Set oven to 350°F.

Place salmon filet in pan and rub with olive oil. Squeeze on lemon juice. Spice to your liking. I use dill, salt and pepper.

Place in oven for 20 minutes.

All oven temperatures are different so give and take a few minutes, and experiment. The trick is not to overcook the fish. The salmon is done when it flakes easily when tested with a fork.

Here’s a lovely adult beverage to enjoy while your salmon bakes.

Angel Face

(drink recipe from Diffords Guide)

1 shot of dry gin
1 host of calvados
1 shot of apricot brandy liqueur

Add ingredients to a shaker filled with ice. Shake well. Pour Angel Face into a martini glass and garnish with a very thin apple slice.





Here's a little from my latest book to enjoy with your Angel Face Cocktail.

Kenneth believes everything—even love—can be solved logically, until he meets a flower child who challenges him at every turn.

Kenneth Hailey, an uptight conservative mathematician, believes he's in control. After all, every problem can be solved in a deliberate and logical manner. Even love. When his fiancée dumps him for his best friend, he leaves Manhattan for the West Coast. What better place to forget his past. It's 1967, and San Francisco is the place to turn on, tune in, and drop out.

But is he ready for Rose Red?

Rose Red, a free-spirited flower child, challenges Kenneth, thrusting him into her world of love-ins, protest rallies, and rock concerts. Kenneth finds himself falling down a rabbit hole, hanging on for dear life.

Old habits die hard, and he retreats, but Rose Red has other plans for him.

Formula For Love is available at:
Musa Publishing
Amazon

What inspires Viki Lyn is the reality that romance between lovers is a hope more than a guarantee. Her stories are an eclectic mix of contemporary and paranormal, but it is always romance that drives the story to its final happily-ever-after.

Learn more about Viki Lyn on her website and blog. Stay connected on Facebook and Twitter. Check out her bookshelf and be sure to Join Viki’s Street Team!

Viki is also an award winning author of male/male paranormal and contemporary romances. You can find all of her books at the following sites: Amazon, All Romance Ebooks and GLBT Bookshelf.

A Hidden Side of Sandra Cormier

As well as being a talented author, Sandra Cormier is an excellent cook. Today we turn the blog over to Sandra and her latest creation, an amazing dish you and your family will enjoy. Take it away, Sandra!

Hi everyone, I made this recipe up on the fly, but wrote it down right afterward, because it ended up delicious!

Shrimp, Chicken & Salmon Risotto

1 cup chicken stock
1 boneless chicken breast
2 tbsp. olive oil
1 tbsp. tomato paste
1 tbsp. chopped garlic
1 tsp. smoked paprika
250 g sliced mushrooms (8.8 ozs)
1 tbsp. butter
½ cup Arborio rice
A few threads saffron (optional)
1 cup frozen peas
1 cup raw peeled shrimp, medium to large size
1 boneless salmon filet
1 cup white wine
1 tbsp. cream cheese
salt & pepper to taste

Heat chicken stock in a small saucepan. Keep warm until needed.

Cut chicken into bite size pieces and sauté in olive oil. Stir in tomato paste and garlic while sautéing. Sprinkle with paprika and stir well.

Add mushrooms and butter. Sauté until mushrooms are tender.

Stir in rice, saffron, and chicken stock. Cover and simmer for about 15 minutes. Check for sticking and stir if necessary.

Carefully drop in peas, shrimp, and salmon. Cook over medium-low heat until sauce has thickened. Be sure to stir occasionally. Drizzle white wine in every few minutes until you’ve added ¼ cup. The same method as if you were making risotto.

Blend in cream cheese and the rest of wine. Cover and simmer until the shrimp is pink and the salmon is flaky.

Season to taste with salt and pepper.

Serves 4

Hope some of you try this!

For dessert how about a sexy romp with four strong women who know what they want.

Four women negotiate the narrows of friendship, marriage, motherhood, divorce and new love... until one man forces them to reveal their inner Bitch.

Hana, Paige, Connie and Pepper form a bond at Dempster Media, gathering in the break room for tea and toast. Later, they add a new venue - Paige's cabin in the woods.

Hana develops an easy friendship with Michael Preston, the company's dynamic CEO, but she really has her eye on hot editor Adam Wylde.

Connie's tastes run toward spectacular shoes and opera. Her jealous husband prefers NASCAR and hurtin' songs. When he leaves her for another woman, she hesitantly dips her manicured toes into single life, with the help of her fellow Bitches.

Pepper is the firecracker, careening from domestic drudgery to freedom, much to the chagrin of her friends. She seeks adventure and spice, but did she really need it after all?

Paige is the oldest - the mother hen, dispensing snippets of wisdom like herbs on a salad. Her life seems perfect, but not everything is as it seems.

When Adam finally asks Hana to experiment with BDSM, she panics and calls off the relationship, setting off a chain of events that brings the four women closer than ever.

To read an excerpt from The Toast Bitches please click a vendor's name.
Musa Publishing
Amazon

Sandra Cormier and her husband are new empty nesters, living north of Toronto, Canada with a cat that runs their lives.

Learn more about Sandra Cormier on her website and blog. Stay connected on Twitter.

TEASE YOUR TASTEBUDS

Baked salmon steaks are a delightful treat and not outrageously expensive. Tease your taste buds with this combination of sweet and spicy. Add your favorite green vegetable, rice, and a cool white wine like Pinot Grigio for a delicious and quick dinner.

Salmon Steaks

3 salmon filets no more than 1 inch thick
¼ cup brown sugar
¼ cup Dijon mustard
Splash white wine
2 tbsp. butter
3 green onions sliced

Preheat oven to 425°F.

Pam aluminum foil and lay the piece on a cookie sheet. Place the fish on the foil.

Combine sugar, mustard, and wine in a small bowl. Whisk until smooth.

Spread the blend evenly over the salmon to cover it. Bake for 15 minutes or until fish flakes.

Turn the oven to broil. Move the fish to 4 inches from the heat. Broil for 2 minutes or until golden.

While the salmon is baking prepare the green onion topping. Melt the butter in a small frying pan. (Add a tablespoon of pine nuts for extra crunch.) Add the onion and sauté until the onion is soft and lightly colored. Set aside.

Add a dollop of green onions to the top of each salmon steak and serve.

I'll be back next Monday. Until then...

Bon Appétit!

Sloane Taylor
Twitter
Amazon Author Page

It's Wednesday. So What's Cooking?

Salmon on the Grill, Rice, and Broccoli Stir-fry

One last outdoor grill recipe before Indian summer turns into Old Man Winter. I am not a fish lover, especially salmon, but this recipe has won me over. Give it a try and let me know what you think.

Salmon on the Grill
Rice
Broccoli Stir-fry
Chardonnay Wine

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


 
Place the salmon in a plastic bag. Squeeze the lime juice over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to completely submerge the fish. Insert the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinade 3 hours or so, but not longer than 6.

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

Dress up the salmon when you serve it by sprinkling a little fresh, chopped parsley over the fish. No fresh? Dried works just as well. The chopped green from onions/scallions works nicely, too.

Rice
Use your favorite brand of rice, mine is Uncle Ben’s Original. Prepare with fresh or canned chicken broth in place of water.

Cook per package directions.

Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup olive oil – possibly more
½ medium onion sliced
1 inch piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. red pepper flakes
2 green onions sliced on an angle
5 mini Bello mushrooms cleaned and sliced into thirds
1 tbsp. lime or lemon juice

Have all the ingredients prepped and on the counter before you begin cooking.

In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.

Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to insure broccoli is well coated with the oil. Add more oil if necessary. Squeeze on the lime or lemon juice. Sauté 2 - 4 minutes, but be sure the broccoli and peppers still have crunch to them.

Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.

Serves 4 - 6

Have a wonderful weekend. I'll be back Monday with S.G. Rogers. Until then...

Happy Writing!

Sloane Taylor
Twitter
Amazon Author Page

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