Friday, August 8, 2008


This is about as easy as it gets. All I did for this piece of wild-caught salmon fillet was mix equal parts of Lawry's Louisiana Pepper Marinade with honey. I marinated the salmon in the mixture while the grill was heating, then grilled it, skin-side down, for about 8 minutes on a very hot grill (about 425F), till fish was just a little red inside. Served on a bed of fresh baby spinach, this was delicious. I had some left over, so I mixed it with leftover
seafood salad
for lunch the next day and enjoyed it again. Can't go wrong with salmon. It's so satisfying, so good for you and so yumm-o.

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