Summer Salmon

Summer Salmon

2 Salmon filet's
1 Red pepper
1 small can of pineapple (chunks)
1 TSP sugar
Dash of teryaki sauce
Cilantro (fresh of from the spice section)

Marinate the salmon in the pineapple juice, teryaki, and sugar for about 30 minutes
Chop 3/4 of the red pepper into chunks and mix with the pineapple chunks
Make a foil boat for the salmon to sit in (take a piece of foil and fold the sides so that no juices can leak out!)
If you have a searing part on the grill...seer the salmon on both sides before putting it on the foil boat...for a crispy outside
If not, put a dollop of butter in the foil and place the salmon on top.  You can drizzle any leftover pineapple juice on here as well.
Place the salmon on the grill and cook on both sides until done.  When the salmon is finished cooking on one side, pour the pepper and pineapple on top of the fillet and close your grill.  YUMZ are happening.  Your salmon is ready to go...



From what you see on the plate above...there is obviously more food than just the salmon.  The crab cake is just one bought from Kroger.  Bake in the oven at 350 for about 15 minutes and then brown it on both sides in the skillet with some veggie oil.  SIMPLE STUFF!

Spicy Rice

...This side can be paired with almost anything.  It is one of my signature side dishes!

Red Pepper
Zucchini (I'm determined to get you to like this)
1 serving of Rice
Red pepper flakes (the kind you put on pizza)
Teryaki sauce

Cook rice accordingly
Add a scoop of butter to the rice
Chop 1/4 red pepper into tiny little pieces
Take about an INCH of zucchini and chop into tiny pieces
Put red pepper and zucchinis into the rice and stir around
Drizzle a tiny bit of teryaki sauce on top
Sprinkle red pepper flakes onto rice (taste to your spicy likings)
Let that cook on low heat so that the veggies can warm

EAT!


The zucchinis in this photo were just grilled with a little bit of light butter.

The shot on the side...1/4 pineapple juice and the rest is coconut rum!  Nice sweet little gift!