Actually the recipe was called "Acapulco Salmon" I suppose because the author thought it was cute -- they don't have salmon in Acapulco; not traditionally anyway. But there was nothing Acapulco about it. It was just basic grilled salmon with a"side" of canned mangoes mixed with canned diced tomatoes. We're a little sick of fruit mixed with diced tomatoes, so we grilled the salmon the way it was described and created a different side: Penne Alfredo with grilled asparagus.
Salmon is amazing on the grill! The skin is impossible to remove. BUT - - - You just spray it on both sides with Pam Olive Oil, sprinkle it with salt and pepper, then put it on the grill meat side down, skin side up. Seven minutes, then turn it. Two or three more minutes on the skin side and the skin slides right off! We grilled the asparagus at the same time. Penne was boiling indoors. We just cut the asparagus in 1 inch chunks and tossed it in the alfredo. GREAT LUNCH, no thanks to David Joachim (The Author of "A Man, A Can A Grill.")
Two more recipes left. Thanksgiving Sandwich, we make with Thanksgiving leftovers, so the last one to be made from scratch is "Chicken and Cherries." We've been putting it off until the end because it sounds gross. So we hunted up a more appetizing chicken + fruit recipe "THREE CITRUS CHICKEN!" Next time!
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