Grilled Salmon

You can use this method on pretty much any type of thick fish filet if salmon1 is not available. The herbs, wine2, and lime3 give salmon a fabulous flavor, while the foil tray makes clean-up easy and keeps your grill clean. If you cannot grill, bake the salmon in a very hot oven.

Prep Time: :10
Cook Time: :15
Ingredients:


* Vegetable oil spray
* 1-1/2 pounds boneless salmon4 filet about 1-inch thick (large end preferred)
* 1/2 lime5
* 2 Tablespoons white wine6
* 1 teaspoon mayonnaise (may substitute butter)
* 1/2 teaspoon kosher salt (optional)
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon lemon pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried dill weed
* 1/4 teaspoon Hungarian sweet paprika

Preparation:
Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon7 filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.

Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime8 juice over salmon and sprinkle with white wine9. Spread top of salmon with the mayonnaise10.

In a small bowl, mix together kosher salt11, onion powder, garlic12 powder, lemon pepper, oregano13, basil14, and dill weed15. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika16.

Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish17 filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.

Yield: 4 servings

Note: If you are unable to grill the salmon18, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.

Southern Potato Salad

Recipe Ingredients:

1 – pound red potato
1 – hard boiled egg, finely chopped
1 – large celery rib, finely chopped
1/2 – cup mayonnaise or Miracle Whip
1/2 small onion, finely chopped
1/8 – teaspoon yellow mustard

Cookware and Utensils:

1 – Large Boiling Pot
1 - Small Boiling Pot
1 – Large Serving Bowl With Lid
1 - Stirring spoon
1 – Knife

Recipe Instructions:

As always, the key to great cooking is to be prepared and to use quality ingredients.

Start of by rinsing potatoes thoroughly under running water. While rinsing, gently scrub potatoes to remove dirt.

Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don’t allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool before peeling. Go ahead and clean your large pot because you will use it later to mix up your potato salad.

Place eggs into a small pot, add cold water and bring to boil over medium-high heat. Cook eggs until done. Remove eggs from heat, add cold water and allow to cool before chopping.

Now that the potatoes have cooled, peel them and mash them up one at a time into your large pot. Add celery, eggs, onion, mayonnaise and mustard. Mix all of the ingredients together thoroughly. Start with the exact measurements and adjust to your desired taste, if necessary. If you must go ahead and add salt and pepper to taste.

Spoon the combined mixture into a suitable size bowl with lid. Cover and refrigerate. Serve potato salad cold.