Salmon de Lori
Lori has the most FABULOUS recipe for Salmon that you have ever had!
You will want to get frozen Salmon filets from your local Costco, Sam's or grocery store. Thaw them out fully and keep in fridge. Prepare them the same day they thaw.
This recipe is enough to do 5 good size, boneless Salmon filets.
In a large plastic (one gallon size) zip-loc freezer bag, combine the following ingredients:
1/4 cup brown sugar
1 bunch, green onions sliced (just use the white section and separate the sections)
3 large garlic cloves, minced (use fresh only)
2 teaspoons Lawry's Lemon-Pepper Seasoning
2 teaspoons Dill Weed
1/4 cup Virgin Olive Oil
1/3 cup Soy Sauce
Now generously sprinkle extra Lemon-Pepper Seasoning and Dill Weed on both sides of Salmon filets and place them in the marinade bag and zip the bag up (make sure it is good and tight cause you don't want to spill any of this!). Get them all coated thoroughly and in a single layer inside the bag. Place on a large plate and keep them in the fridge for about 2 hours.
Get out your two-piece broiler pan and wrap both the drip pan and the broiler grill in heavy duty Aluminum foil (makes for a nice easy clean up). Also, if your broiler grill is slotted, make sure the foil keeps the slots covered. Do NOT let the foil get any tears in it.
Now get the marinated filets out of the fridge, about 45 minutes before dinner time, leave them in the bag, but let them get to room temperature.
Once at room temp, get them out of the bag and arrange them on the broiler plate. Use a slotted spoon to scoop out the onions and garlic to put on top of the filets. You can also pour a little bit of the leftover marinade that has not been absorbed, over the tops of the filets. Just a wee bit. You will be surpised at how much the fish did absorb of the liquid.
Place the oven rack two levels under the broiler and get the broiler on High heat. Always remember to NEVER close the oven door completely when using the broiler. Leave it open at that first notch.
Once the broiler is good and hot, pop in the filets. Cook about 5-6 minutes per side. Make sure they do NOT get scorched on top. Watch them closely during the cooking time.
That is all there is to the preparation of the fish.
Try out our favorite sides for this meal:
Long-grain Wild Brown Rice.
6 and 1/2 cups of water
3 cups of Brown Rice
1 stick of butter (8 Tbsps)
Tons of Salt!
Mix in large sauce pan and bring to a boil. Now cover and lower heat to a very low simmer. Takes about 35 minutes total cooking time. Stir with a fork every couple of minutes to prevent clumping of the rice.
Now just before all of the liquid is absorbed by the rice, dump in a whole bunch of fresh, sliced small Portabello mushrooms. Don't add them too early because they absorb liquid very quickly, and then your rice will be undercooked.
1 large head of Fresh Cauliflower (cut off stem but keep the head in one single piece)
Place about 2 quarts of water in your large steamer pot. Put the Cauliflower in the Steamer Basket and place in the pot and cover.
Bring water to a boil and boil for about 10-12 minutes. Now turn off the heat and keep covered until the Cauliflower is tender but NOT overcooked.