This is what I had for my birthday dinner. I had purchased some salmon that was actually sashimi grade - with the intention of making sushi for the Lunar New Year, but as often happens with my chronic fatigue, I wasn't able to
First, was making the marinade:
(The recipe is for 1 lb of fish and I was cooking 5 lbs of salmon and shrimp.)
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon honey
- 1 Tablespoon mustard (I used Dijon)
- 1 Tablespoon brown sugar
- 1 Tablespoon garlic granules
- 1/2 Tablespoon salt
- 1 Tablespoon melted butter
- 1 Tablespoon olive oil
I placed the salmon pieces in a baking dish and the shrimp in another baking dish and covered each of them with marinade, turning or stirring to coat. I let them marinate a few hours.
I simply baked the salmon and shrimp at about 350F, though a grill or barbecue would be even better.
This recipe was another absolute win for us. Enough pep and funk to make the fish and shrimp taste amazing, without overpowering the natural flavors.
Note: All photos are mine - Nikon 7200.
Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.
Note: If you would like to be tagged in future cooking posts, please let me know! I can add you (or delete you) to my template at any time.
Previous recipes in Lori's Cookbook
Holidays (Christmas, Thanksgiving, etc.)
Cranberry-Berry Sauce (canning too)
Cranberry Juice Drink
Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Drop Sugar Cookies - Christmas, Valentines, whatever you like!
Gravlax (Swedish Marinated Salmon)
Chinese BBQ Ribs & Chicken - Lunar New Year
Baking Powder Biscuits
Nearly No Carb Keto Bread - demo only, follow the link to the recipe. (grain free)
Fathead Dough - a grain free substitute for many bread situations!
Sauces & Dips
Food as Medicine
If you want to be
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