It's very important to cook with good ingredients. Not everything on sale is really worth the purchase.
Near the end of August, I found some salmon fillets on sale at the local grocery store. It wasn't until I got it home and had a good look at it that I realized that the fish didn't look very good. It looked a little freezer burnt and when I defrosted it, it wasn't very pink or very firm.
You get what you pay for.
The final result wasn't as tasty as I would've liked, however, I know that it would've tasted much, much better if I had a decent piece of fish. I also should've sliced some onions on top as well to add additional flavour.
|Grilling some yellow zucchini and peppers. The salmon is to|
the right. I took this photo with a new phone app I'm having
fun with, so the photo wasn't actually snapped in 1982.
1/2 lemon, squeezed
3 small pats of butter
1/2 lemon, thinly sliced
1 small onion, thinly sliced (recommended, but not pictured)
- Preheat grill on medium.
- Place salmon on a long stretch of double-thickness (or two sheets of) foil (3-4 feet).
- Cut the salmon into portions using a sharp knife, being careful to not cut the skin.
- Squeeze 1/2 lemon over salmon. Arrange butter, sliced lemons and optional onions along the top of the salmon and sprinkle with salt and pepper.
- Fold foil over fish and turn up edges to create a poaching packet and palce on grill for 15 minutes or until flish flakes easily with a fork.
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