I purchased a large 2+ pound salmon fillet and cut it into individual portions and marinated it for about 4 hours. I reviewed many different marinade recipes and decided to make my own concoction that turned out extremely well...it was actually the Best Salmon Marinade Ever, so that is what I'm calling it! To cook the salmon, I put each individual serving in a tightly sealed foil tent with a tablespoon of the marinade and crimped the foil tents tightly and placed the foil wrapped salmon fillets directly onto the grill and cooked for about 12-15 minutes (keeping the grill at 400 degrees). This produced a steamed, delicate and extremely flavorful piece of salmon. An additional bonus was the house didn't smell like fish afterwards.
I served the salmon with home made Extra Cheesy Mac-n-Cheese and Stir Fried Spicy Green Beans. Costco had some beautiful fresh Haricots Verts (long, thin, tender French green beans) that I thought would be perfect to use for our dinner this evening. Since youngest son was coming for dinner, I decided to make dessert too. I made a Quick & Easy Peach Cobbler and served it with a scoop of low fat frozen vanilla yogurt. It was delicious! I snapped a few pics of our meal below as well as the recipes for Best Salmon Marinade Ever, Extra Cheesy Mac-n-Cheese and Stir Fried Spicy Green Beans. I will also post the recipe for Quick & Easy Peach Cobbler too....whew, that's a LOT of recipes for one day...4 recipes to be exact!!!
|These are the Haricots Verts French Green Beans
|The salmon fillets are marinating in a large Ziploc bag
|Mac-n-Cheese is out of the oven
|Take a peek inside the Mac-n-Cheese casserole
|Here, take a closer look
|Peach Cobbler is out of the oven...look how the batter encased the peach slices as it baked
1 stick (1/2 cup) butter or margarine (I reduce to approx 6 tablespoons)
3/4 cup finely chopped Vidalia onion
2 tablespoons all-purpose flour
1 14-oz. can of evaporated milk (I use the low fat version)
8 oz. Velveeta Cheese, cubed
16 oz. (4 cups) shredded sharp cheddar cheese (reserving 1 cup for top)
12 oz. elbow macaroni (approximately 3 cups of uncooked)
1/8 teaspoon black pepper
1 stick butter, melted
1 cup sugar
In a 9 x 13 inch baking dish, pour melted butter. In a medium bowl, mix flour, baking powder, salt, sugar and milk; whisking to make a smooth batter. Pour batter over melted butter. Place peaches on top, including syrup (do not stir batter and fruit). Sprinkle top with cinnamon sugar before baking.