In our quest to buy local or direct from those that make their livelihood on making food for us humans:
** At least once a year we buy a 1/4 of Angus beef from one of my friends. We are picking it up this weekend. MMMM…steaks on the grill.
** Joined an organic CSA this year. I’m going to try to freeze some of the veggies, since I am getting lots already. I have been making most of the veggies and only a little has gone to waste. I want to keep that up, but am being twarted by our non-veggie eating offspring. They have to at the very least eat one bite and try it, though.
Our next food acquisition is going to be 50lbs of both salmon and halibut direct from a fishing boat in Alaska. We’ll be getting it sometime in the Fall. We are splitting the box of halibut, but we are pretty sure the salmon is going to be ate…no problem. I can’t believe a year ago I wouldn’t touch it with a ten foot pole. Now it is a weekly staple in our diet, which is a good thing since it is good for you. Since we do eat it so often, here is another salmon recipe:
Recipe:
Salmon
Lemon pepper seasoning
I used one of my spice concoctions
Lemon pepper seasoning
sea salt
garlic powder
brown sugar
Lemon sauce –
1 1/2 tablespoons butter
1 1/2 teaspoons cornstarch
1/3 cup cold water
1/4 cup fresh lemon juice
1 tablespoon snipped fresh dill or 1 tsp dry
1/4 teaspoon salt
1/8 teaspoon dried parsley
1/4 teaspoon turmeric (I add this for color…otherwise it would be clear and that sounded a bit too grody to me)
Put seasoning on salmon and grill it. It usually takes about 15 minutes or so depending on how high the heat is rolling. Flip in the middle of grilling it.
Meanwhile, in small saucepan, melt butter over medium high heat, lower heat and add the cornstarch mixed with water. Wisk into butter. Add rest of sauce ingredients and bring to a boil over medium heat stirring constantly. Cook, stirring, until sauce thickens. Now you don’t need to add the turmeric, but I didn’t think a clear sauce sounded too appetizing. But whatever floats your boat. Cover until salmon is done. You want this to stay warm since it turns a bit gelatenous when it is cold.
I served with wilted spinach (just sauteed with olive oil, minced garlic, sea salt and pepper) and rice with a little bit of the sauce added to it. The sauce can be put over the rice as well as the salmon. Enjoy!
Looks so yummy. We need more fish in our diet.
My girls will only eat it one way, marinated with teriyake sauce. But they love it that way. So I guess I can’t complain. I tried adding sesame seeds, a little garlic powder, green onions to give it a little more umph and they freaked out. 😛 Next time, just two different batches.
Looks yummy. I’ll take what ever the munchkins leave behind… LOL
You will have to talk to Rach. she is NOT a red meat fish eater, I bring home Salmon and steelhead grill em up and she goes for the tofu. go figure…
I’m going to try this ! We eat a fair bit of salmon around here too !!
we LOVE salmon in this house – every single one of us. i can’t wait to try this one – we did try the other salmon recipe you had on awhile ago – YUMMY!
I am lovin’ our CSA loot. It is so fun to eat foods you normally pass right over. Looks like another yummy dinner.
S, would you mind sharing your source of the Alaskan fish? It sounds like we eat similarly, and I would love to add that to my freezer! Thank you!