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"B. C. Salmon with Lemon-Honey is Too Sweet for Your Money..."


Ingredients:

2-3 lbs of salmon, halved (up to 2 large salmon)

3 cloves garlic minced

2 tblsp cilantro

1/2 c honey

1/2 tsp black pepper

5 tblsp butter

3/4 tsp salt

1 lemon, the rind

2 tblsp dill herb

2 tblsp rosemary


Grill the salmon by trying coho, steelhead, pink or sockeye halved and deboned, and preparing the baste marinade of melted butter, honey, minced garlic, cilantro minced, lemon rind, black pepper, salt, dill herb, rosemary and cook in the oven at 175 deg C for 35-40 mins.

Use butter, lemon and brown sugar yellow squash sections on the side and buttered saffron "golden rice" with parsley to complete this tasty dish.


IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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