Grilled Salmon

Ingredients


2 pounds salmon fillets
1/2 cup vegetable oil
1/2 cup lemon juice
4 green onions, thinly sliced
3 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/8 teaspoon pepper


Directions
1.Place salmon in shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade

Prep Time:10 Min Cook Time:15 Min Ready In:25 Min

Servings 4

Teriyaki Salmon

Ingredients


1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 (6 ounce) salmon steaks


Directions
1.In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once. Drain and discard marinade. Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade

Prep Time:10 Min Cook Time:10 Min Ready In:20 Min

Servings 4

Easy Corn and Crab Chowder

Ingredients


1 russet potato, peeled and cubed
5 slices bacon, diced
1/2 onion, chopped
1 (6 ounce) can crab meat, drained
1/2 teaspoon parsley flakes
2 tablespoons butter
1/3 cup all-purpose flour
1/4 cup dry white wine (optional)
1 cube chicken bouillon
1 1/2 cups milk
1 (15 ounce) can creamed corn
salt and pepper to taste


Directions
1.Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
2.In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
3.Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
4.When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
5.For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

Servings 4