(I’m still “sharing” my laptop with Fiddledaddy. And I use the word “sharing” loosely, because he has no qualms about ripping the keyboard from my clinging fingertips while I hang onto his leg as he walks away. Therefore, while I’m in possession, I wanted to post a recipe from Januray, 2007.)
A few minutes ago my phone rings. A deep gruff voice on the other end says, “Yeah, uh, could you fax me a menu?” I replied, “I’d love to, but I have no idea what I’m fixing for dinner.”
A moment of silence passed.
Then, laughter on the other end of the phone when Mr. Deep Voice realized his error. Then, click. Just as quickly as he entered my life, he was gone.
I, being starved for a little adult conversation, was willing to discuss his thoughts on what I should cook tonight. Iwas waffling between Marinated Salmon or BBQ Chicken and Cole Slaw.
I went with the Salmon. (Which my children know only as Pink Chicken.)
3-4 Salmon Fillets
1/4 Cup Fresh Lemon Juice (about 1 1/2 Lemons)
1 T. Worchestershire Sauce
1 T. Oil
1 T. Water
1/2 t. Dried Rosemary
1 Clove Garlic, Minced
Mix indgredients and place in shallow bowl with Salmon. Cover and marinade at room temperature for 30 minutes, or in fridge for 2 hours.
Broil in oven approximately 7 minutes each side, brushing with marinade after turning.
Have an awesome weekend!