Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenOutdoor_cooking - Honey-dijon Salmon
Famous Authors (View All Authors)
Outdoor_cooking - Honey-dijon Salmon Post by :dgerik Category :Learning Kitchen Author :Unknown Date :March 2012 Read :776

Click below to download : Outdoor_cooking - Honey-dijon Salmon (Format : PDF)

Outdoor_cooking - Honey-dijon Salmon

4 sheets (12x18 inches each) aluminum foil
1/4 cup honey
2 Tblsp. Dijon-style mustard
1-1/2 Tblsp. melted butter or margarine
2 tsp. Worcestershire sauce
1 Tblsp. cornstarch
1/8 tsp. white pepper
1 lb. fresh or frozen asparagus spears
4 salmon steaks or fillets (4 to 6 oz. each), thawed if necessary
1/3 cup chopped walnuts

Preheat oven to 450 degrees or grill to medium-high. Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside.

Center one-fourth of asparagus on each sheet of foil. Top with salmon steaks or fillets; drizzle with reserved honey-mustard sauce. Sprinkle with walnuts.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 17 to 23 minutes on a cookie sheet or grill 9 to 11 minutes in a covered grill.

Makes 4 servings.

The Wichita Eagle--04/05/00
If you like this book please share to your friends :

Outdoor_cooking - How To Smoke Fish Outdoor_cooking - How To Smoke Fish

Outdoor_cooking - How To Smoke Fish
1. Place water-soaked wood chips in the bottom of a stovetop smoker; atop a double layer of aluminum foil in the bottom of a wok; or along with charcoal briquets in the bottom of a charcoal grill that has a cover. 2. Rinse fish fillets, steaks, scallops or shrimp (peeled and deveined but with tails left on) and pat dry. Sprinkle with salt and pepper. 3. Set fish fillets, steaks, scallops or shrimp atop a wire rack and set aside. 4. Turn on the exhaust fan, if working on a stovetop, or make sure your smoking apparatus is in a well-ventilated

Outdoor_cooking - Hilltop's Tea Smoked Shrimp Outdoor_cooking - Hilltop's Tea Smoked Shrimp

Outdoor_cooking - Hilltop's Tea Smoked Shrimp
1 lb. fresh, peeled shrimp 1/2 cup sugar 1 cup Earl Grey Tea Cover the bottom of your smoker with foil. Place the tea on top. Sprinkle the sugar on top. (You may also place some lemon or lime slices in now). Lay the shrimp on a tin foil pan with holes cut in it. Lay this on top of the tea mixture, but don't allow it to touch. Cover with a lid and turn the heat on high. Smoke them for about 10-15 minutes or until the tails curl up and they are pink. Keep an eye