OK, I was officially grumpy. Five days in bed, taking meds that make everything taste metallic, not that a liquid diet is all that appetizing to begin with, and I was a beast. Today was my first solid food day and we decided to have salmon and fried rice. Don't even ask. Frank headed out to get the salmon while I crashed again with my brood. Home he comes, tromping up the stairs with that crooked grin of his, announcing the fish was in the fridge. Two hours later, I head down to marinate it and sitting on the counter top is this dreamy piece of chocolate cake from the bakery. I was in heaven. I intended it for later as a bed time snack. Who was I kidding, it is GONE. He is such a good guy.By the way, I am by no means Susie homemaker but this is the BEST recipe for salmon I have ever eaten. I wish I knew to whom to give credit:
Marinated Mediterranean Salmon
6 oz frozen limeade, thawed
¾ cup olive oil
¾ cup soy sauce
2 tbsp. minced fresh garlic
2 tbsp. chopped fresh rosemary
6 Salmon steaks or fillets (4 to 6 oz. each) fresh, thawed or frozen.
Combine limeade, olive oil, soy sauce, garlic and rosemary in a flat dish or gallon-sized zip-top bag.
Rinse Salmon under cold water; pat dry with paper towel. Place salmon in marinade turning several times to coat. Cover, if needed, and refrigerate 30 minutes.
Preheat grill/coals to medium high heat.
Remove salmon from marinade and place on a well-oiled grill, 4 to 5 inches from heat. Cook, turning once, 12 – 15 minutes for frozen salmon or 8 – 9 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
6 oz frozen limeade, thawed
¾ cup olive oil
¾ cup soy sauce
2 tbsp. minced fresh garlic
2 tbsp. chopped fresh rosemary
6 Salmon steaks or fillets (4 to 6 oz. each) fresh, thawed or frozen.
Combine limeade, olive oil, soy sauce, garlic and rosemary in a flat dish or gallon-sized zip-top bag.
Rinse Salmon under cold water; pat dry with paper towel. Place salmon in marinade turning several times to coat. Cover, if needed, and refrigerate 30 minutes.
Preheat grill/coals to medium high heat.
Remove salmon from marinade and place on a well-oiled grill, 4 to 5 inches from heat. Cook, turning once, 12 – 15 minutes for frozen salmon or 8 – 9 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Yummy, yummy, yummy.













