General fitness, health and nutrition · Public discussion

Never thought it would happen

Marsha · 2005-02-13T19:47:04+00:00

Salmon. Just the very word used to make me gag, not being a seafood lover at all. Sam's had samples of fresh salmon, oven cooked with lemon juice, butter, and some kind of spice mix. It was delicious. SO is fixing it with just lemon juice, butter, and lemon pepper. I've been looking for a way to eat more fish and less beef, and this is it. All you salmon lovers were right - I've never liked it because I've never had good salmon prepared correctly. Can't wait to try it on the grill this summer! Marsha/Ohio

Started by Marsha · 13 February 2005 · Last activity 14 February 2005 · 21 posts · 681 views

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Original section: General fitness, health and nutrition
Published: 13 February 2005
Last activity: 14 February 2005
Original author: Marsha
Posts: 21
Discussion status: Public discussion
Total views: 681
Views / 30 days: 0

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Original post
Marsha
Archived post

13 February 2005, 19:47 UTC #1

Salmon. Just the very word used to make me gag, not being a
seafood lover at all. Sam's had samples of fresh salmon,
oven cooked with lemon juice, butter, and some kind of spice
mix. It was delicious. SO is fixing it with just lemon
juice, butter, and lemon pepper. I've been looking for a
way to eat more fish and less beef, and this is it. All you
salmon lovers were right - I've never liked it because I've
never had good salmon prepared correctly. Can't wait to try
it on the grill this summer!
Marsha/Ohio

Report
PJx
Archived post

13 February 2005, 20:09 UTC #2

Marsha said:
Salmon. Just the very word used to make me gag, not being a
seafood lover at all. Sam's had samples of fresh salmon,
oven cooked with lemon juice, butter, and some kind of spice
mix. It was delicious. SO is fixing it with just lemon
juice, butter, and lemon pepper. I've been looking for a
way to eat more fish and less beef, and this is it. All you
salmon lovers were right - I've never liked it because I've
never had good salmon prepared correctly. Can't wait to try
it on the grill this summer!
Marsha/Ohio
Walmart has some canned salmon for about a buck a can. Mix it with
chopped onion, mayonaise and some soy flour and fry into patties.
Yumm.

Report
Marsha
Archived post

13 February 2005, 20:32 UTC #3

PJx said:
Walmart has some canned salmon for about a buck a can. Mix it with
chopped onion, mayonaise and some soy flour and fry into patties.
Yumm.
Don't know if I'm that brave yet. I'm thinking it was the
lemon juice that made this salmon palatable.
Marsha/Ohio

Report
Alice Faber
Archived post

13 February 2005, 20:42 UTC #4

In article <[email hidden]>,
Marsha said:
PJx said:
Walmart has some canned salmon for about a buck a can. Mix it with
chopped onion, mayonaise and some soy flour and fry into patties.
Yumm.
Don't know if I'm that brave yet. I'm thinking it was the
lemon juice that made this salmon palatable.
Canned salmon has a very different taste than the fresh fish. To me, a
can of salmon is in the emergency food stash. It keeps; it's edible; but
I wouldn't choose to eat it under normal circumstances, *especially*
with soy flour!
--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

Report
Bob M
Archived post

13 February 2005, 20:43 UTC #5

Marsha said:
PJx said:
Walmart has some canned salmon for about a buck a can. Mix it with
chopped onion, mayonaise and some soy flour and fry into patties.
Yumm.
Don't know if I'm that brave yet. I'm thinking it was the lemon juice
that made this salmon palatable.
Marsha/Ohio
Interesting -- I find that Salmon is about the only fish I like.
--
Bob M
remove ".x" to reply

Report
kaye
Archived post

13 February 2005, 20:44 UTC #6

Hey PJ
I don't mean to be explicitly contrary, but you will find that fresh salmon
is SO much differnet than canned.
I love fresh, but I can't tolerate the canned stuff (not even my cat will
eat canned). Each to their own.
Kaye
--
Don't use that magical, mysterious, joy fantastic fascinating word called
love unless you love me to the nines."
"PJx" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Marsha said:
Salmon. Just the very word used to make me gag, not being a
seafood lover at all. Sam's had samples of fresh salmon,
oven cooked with lemon juice, butter, and some kind of spice
mix. It was delicious. SO is fixing it with just lemon
juice, butter, and lemon pepper. I've been looking for a
way to eat more fish and less beef, and this is it. All you
salmon lovers were right - I've never liked it because I've
never had good salmon prepared correctly. Can't wait to try
it on the grill this summer!
Marsha/Ohio
Walmart has some canned salmon for about a buck a can. Mix it with
chopped onion, mayonaise and some soy flour and fry into patties.
Yumm.

Report
GaryG
Archived post

13 February 2005, 20:45 UTC #7

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Salmon. Just the very word used to make me gag, not being a
seafood lover at all. Sam's had samples of fresh salmon,
oven cooked with lemon juice, butter, and some kind of spice
mix. It was delicious. SO is fixing it with just lemon
juice, butter, and lemon pepper. I've been looking for a
way to eat more fish and less beef, and this is it. All you
salmon lovers were right - I've never liked it because I've
never had good salmon prepared correctly. Can't wait to try
it on the grill this summer!
Marsha/Ohio
My all-time favorite marinade for salmon (Salmon á la Turner):
Start with 2 lbs of filleted salmon (they grill best when the skin is
removed from both sides).
For the marinade:
4 tablespoons olive oil
4 tablespoons soy sauce
4 tablespoons smooth Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
1 two-pound salmon fillet, skin removed and cut into 4 pieces
To make the marinade:
In a medium bowl, whisk together all the marinade ingredients until smooth.
Reserve 1/4 cup for brushing fillets.
Place salmon fillets in a shallow non-reactive dish. Pour remaining sauce
over fillets. Turn to coat evenly. Remove fillets from marinade and grill
over Indirect High heat until fish is opaque in center, about 11 to 12
minutes, turning once halfway through grilling time. Brush fillets with
reserved sauce during last 2 minutes of grilling time.
Makes 4 servings.
Don't overcook it (12 minutes tops, less if the fillets are thin).
GG

Report
Marsha
Archived post

13 February 2005, 20:50 UTC #8

GaryG said:
My all-time favorite marinade for salmon (Salmon á la Turner):
Start with 2 lbs of filleted salmon (they grill best when the skin is
removed from both sides).
For the marinade:
4 tablespoons olive oil
4 tablespoons soy sauce
4 tablespoons smooth Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
1 two-pound salmon fillet, skin removed and cut into 4 pieces
To make the marinade:
In a medium bowl, whisk together all the marinade ingredients until smooth.
Reserve 1/4 cup for brushing fillets.
Place salmon fillets in a shallow non-reactive dish. Pour remaining sauce
over fillets. Turn to coat evenly. Remove fillets from marinade and grill
over Indirect High heat until fish is opaque in center, about 11 to 12
minutes, turning once halfway through grilling time. Brush fillets with
reserved sauce during last 2 minutes of grilling time.
Makes 4 servings.
Don't overcook it (12 minutes tops, less if the fillets are thin).
GG
Gary,
That sounds great, too. Do you think Brown Sugar Twin would
work as a substitute regular brown sugar?
Marsha/Ohio

Report
GaryG
Archived post

13 February 2005, 21:15 UTC #9

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
GaryG said:
My all-time favorite marinade for salmon (Salmon á la Turner):
Start with 2 lbs of filleted salmon (they grill best when the skin is
removed from both sides).
For the marinade:
4 tablespoons olive oil
4 tablespoons soy sauce
4 tablespoons smooth Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons brown sugar
1 teaspoon rice wine vinegar
1 two-pound salmon fillet, skin removed and cut into 4 pieces
To make the marinade:
In a medium bowl, whisk together all the marinade ingredients until

smooth.
Quoted message said:
Quoted message said:
Reserve 1/4 cup for brushing fillets.
Place salmon fillets in a shallow non-reactive dish. Pour remaining

sauce
Quoted message said:
Quoted message said:
over fillets. Turn to coat evenly. Remove fillets from marinade and

grill
Quoted message said:
Quoted message said:
over Indirect High heat until fish is opaque in center, about 11 to 12
minutes, turning once halfway through grilling time. Brush fillets with
reserved sauce during last 2 minutes of grilling time.
Makes 4 servings.
Don't overcook it (12 minutes tops, less if the fillets are thin).
GG
Gary,
That sounds great, too. Do you think Brown Sugar Twin would
work as a substitute regular brown sugar?
I have no idea. You could try it, I suppose, but two tablespoons of brown
sugar in the marinade for 2 lbs of salmon is a negligible addition in terms
of calories/carbs.
GG
Quoted message said:
Marsha/Ohio

Report
JC Der Koenig
Archived post

13 February 2005, 21:23 UTC #10

No wonder you're still fat.
--
Now [censored]. You cannot possibly be this stupid and remember to
breathe. You must be trolling. -- Carmen
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Sun, 13 Feb 2005 14:47:04 -0500, Marsha <[email hidden]> Cried out
loud...
:
Quoted message said:
Salmon. Just the very word used to make me gag, not being a
seafood lover at all. Sam's had samples of fresh salmon,
oven cooked with lemon juice, butter, and some kind of spice
mix. It was delicious. SO is fixing it with just lemon
juice, butter, and lemon pepper. I've been looking for a
way to eat more fish and less beef, and this is it. All you
salmon lovers were right - I've never liked it because I've
never had good salmon prepared correctly. Can't wait to try
it on the grill this summer!
Marsha/Ohio
Love Salmon. But I buy it off the boats when available. Freshly caught
wild. If you are introduced to farm raised color added mushy salmon, you
may not ever get to like it. Buy the wild stuff when available. Yes it is
more expensive. Off the boats, whole, it is not. I get it for about
$3.50/lb.
I realize not everyone has access like that to salmon. I also buy wild at
the supermarket when available. But Farm raised will do when very fresh.
And prepared right.
Salmon is heavenly stuff.
Best Regards,
Steve
Tout est per·du fors l'hon·neur

Report
GaryG
Archived post

13 February 2005, 21:39 UTC #11

"JC Der Koenig" <[email hidden]> spewed forth in message
news:[email hidden]...
Quoted message said:
No wonder you're still fat.
Yet another belittling, irrelevant snipe.
Do you feel better now?
Quoted message said:
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Sun, 13 Feb 2005 14:47:04 -0500, Marsha <[email hidden]> Cried out
loud...
:
Quoted message said:
Salmon. Just the very word used to make me gag, not being a
seafood lover at all. Sam's had samples of fresh salmon,
oven cooked with lemon juice, butter, and some kind of spice
mix. It was delicious. SO is fixing it with just lemon
juice, butter, and lemon pepper. I've been looking for a
way to eat more fish and less beef, and this is it. All you
salmon lovers were right - I've never liked it because I've
never had good salmon prepared correctly. Can't wait to try
it on the grill this summer!
Marsha/Ohio
Love Salmon. But I buy it off the boats when available. Freshly caught
wild. If you are introduced to farm raised color added mushy salmon, you
may not ever get to like it. Buy the wild stuff when available. Yes it

is
Quoted message said:
Quoted message said:
more expensive. Off the boats, whole, it is not. I get it for about
$3.50/lb.
I realize not everyone has access like that to salmon. I also buy wild

at
Quoted message said:
Quoted message said:
the supermarket when available. But Farm raised will do when very fresh.
And prepared right.
Salmon is heavenly stuff.
Best Regards,
Steve
Tout est per·du fors l'hon·neur

Report
JC Der Koenig
Archived post

13 February 2005, 21:55 UTC #12

Of course.
--
Now [censored]. You cannot possibly be this stupid and remember to
breathe. You must be trolling. -- Carmen
"GaryG" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
"JC Der Koenig" <[email hidden]> spewed forth in message
news:[email hidden]...
Quoted message said:
No wonder you're still fat.
Yet another belittling, irrelevant snipe.
Do you feel better now?
Quoted message said:
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Sun, 13 Feb 2005 14:47:04 -0500, Marsha <[email hidden]> Cried out
loud...
:
> Salmon. Just the very word used to make me gag, not being a
> seafood lover at all. Sam's had samples of fresh salmon,
> oven cooked with lemon juice, butter, and some kind of spice
> mix. It was delicious. SO is fixing it with just lemon
> juice, butter, and lemon pepper. I've been looking for a
> way to eat more fish and less beef, and this is it. All you
> salmon lovers were right - I've never liked it because I've
> never had good salmon prepared correctly. Can't wait to try
> it on the grill this summer!
>
> Marsha/Ohio
Love Salmon. But I buy it off the boats when available. Freshly caught
wild. If you are introduced to farm raised color added mushy salmon,
you
may not ever get to like it. Buy the wild stuff when available. Yes it

is
Quoted message said:
Quoted message said:
more expensive. Off the boats, whole, it is not. I get it for about
$3.50/lb.
I realize not everyone has access like that to salmon. I also buy wild

at
Quoted message said:
Quoted message said:
the supermarket when available. But Farm raised will do when very
fresh.
And prepared right.
Salmon is heavenly stuff.
Best Regards,
Steve
Tout est per·du fors l'hon·neur

Report
GaryG
Archived post

13 February 2005, 22:49 UTC #13

"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Sun, 13 Feb 2005 13:39:23 -0800, "GaryG" <[email hidden]>
Cried out loud... :
Quoted message said:
"JC Der Koenig" <[email hidden]> spewed forth in message
news:[email hidden]...
Quoted message said:
No wonder you're still fat.
Yet another belittling, irrelevant snipe.
Do you feel better now?
Quoted message said:
Don't worry. It's just a BOT. He is even too lazy to insult you and post
in person.
Best Regards,
Steve
Tout est per·du fors l'hon·neur
Hmmmm...I hadn't considered that possibility. That would explain the terse,
irrelevant replies, and the belittling hostility of most of its posts could
be explained by personal inadequacies.
GG

Report
None Given
Archived post

14 February 2005, 00:32 UTC #14

"Alice Faber" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

Canned salmon has a very different taste than the fresh fish. To me, a
can of salmon is in the emergency food stash. It keeps; it's edible; but
I wouldn't choose to eat it under normal circumstances, *especially*
with soy flour!
Grind up fiber rye crackers in a food processor. Or would that be too many
carbs still? DH's original recipe used regular (white flour type) crackers.
I'm going to try parmesan substituted for some of it next time.
--
No Husband Has Ever Been Shot While Doing The Dishes

Report
JC Der Koenig
Archived post

14 February 2005, 04:50 UTC #15

You sure spend a lot of time replying to my messages.
--
You take stupid to a new level. -- MFW
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Sun, 13 Feb 2005 14:49:08 -0800, "GaryG" <[email hidden]>
Cried out loud... :
Quoted message said:
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Sun, 13 Feb 2005 13:39:23 -0800, "GaryG" <[email hidden]>
Cried out loud... :
> "JC Der Koenig" <[email hidden]> spewed forth in message
> news:[email hidden]...
> > No wonder you're still fat.
>
> Yet another belittling, irrelevant snipe.
>
> Do you feel better now?
>
> >
Don't worry. It's just a BOT. He is even too lazy to insult you and
post
in person.
Best Regards,
Steve
Tout est per·du fors l'hon·neur
Hmmmm...I hadn't considered that possibility. That would explain the
terse,
irrelevant replies, and the belittling hostility of most of its posts
could
be explained by personal inadequacies.
GG
I used to log on, say hello, *wink* and so on.. into the chatroom I
normally visited. Couple of minutes and "Gotto run! Seeya all later!"
Simple timed bot. Logs in and shoots off the macros, then logs off. Took
them a couple of years to catch on. This one is simpler. Just a macro to
reply. Sometimes add an insult or two to make it less Macroey.
It's very simple to do. It is also the choice of immaturity. Kids. They
don't know it's not "Kewl" anymore. Went out in the 80's. Seems this poor
soul is a retro leftover. It's effective just a few times. Especially to
people new to the NG.
If I cared, I'd make a Bot for his to bounce off of. But, well.. I'm a
Grup! Hee. No time for buttholes.
Best Regards,
Steve
Tout est per·du fors l'hon·neur

Report
tia
Archived post

14 February 2005, 04:51 UTC #16

they can be........................
--
_____________________________
This be Tia's SIG!!! YAY!
"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Crackers are not low carb.
--
You take stupid to a new level. -- MFW
"None Given" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
"Alice Faber" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

Canned salmon has a very different taste than the fresh fish. To me, a
can of salmon is in the emergency food stash. It keeps; it's edible; but
I wouldn't choose to eat it under normal circumstances, *especially*
with soy flour!
Grind up fiber rye crackers in a food processor. Or would that be too
many
carbs still? DH's original recipe used regular (white flour type)
crackers.
I'm going to try parmesan substituted for some of it next time.
--
No Husband Has Ever Been Shot While Doing The Dishes

Report
tia
Archived post

14 February 2005, 04:53 UTC #17

if you posted faster, youd also have read that i havent anything better to
do between visiting hours.. not to mention im bored, but ive taken an
interest in you and you entertain me. does it surprise you that somebody
doesnt just hate you right off the bat? besides, i like to be amused.
--
_____________________________
This be Tia's SIG!!! YAY!
"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
You sure spend a lot of time replying to my messages.
--
You take stupid to a new level. -- MFW
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Sun, 13 Feb 2005 14:49:08 -0800, "GaryG" <[email hidden]>
Cried out loud... :
Quoted message said:
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
> On Sun, 13 Feb 2005 13:39:23 -0800, "GaryG" <[email hidden]>
> Cried out loud... :
>
> > "JC Der Koenig" <[email hidden]> spewed forth in message
> > news:[email hidden]...
> > > No wonder you're still fat.
> >
> > Yet another belittling, irrelevant snipe.
> >
> > Do you feel better now?
> >
> > >
>
> Don't worry. It's just a BOT. He is even too lazy to insult you and
> post
> in person.
>
> Best Regards,
>
> Steve
>
> Tout est per·du fors l'hon·neur
Hmmmm...I hadn't considered that possibility. That would explain the
terse,
irrelevant replies, and the belittling hostility of most of its posts
could
be explained by personal inadequacies.
GG
I used to log on, say hello, *wink* and so on.. into the chatroom I
normally visited. Couple of minutes and "Gotto run! Seeya all later!"
Simple timed bot. Logs in and shoots off the macros, then logs off. Took
them a couple of years to catch on. This one is simpler. Just a macro to
reply. Sometimes add an insult or two to make it less Macroey.
It's very simple to do. It is also the choice of immaturity. Kids. They
don't know it's not "Kewl" anymore. Went out in the 80's. Seems this poor
soul is a retro leftover. It's effective just a few times. Especially to
people new to the NG.
If I cared, I'd make a Bot for his to bounce off of. But, well.. I'm a
Grup! Hee. No time for buttholes.
Best Regards,
Steve
Tout est per·du fors l'hon·neur

Report
JC Der Koenig
Archived post

14 February 2005, 04:59 UTC #18

I was replying to Perdu.
Try to keep up.
--
You take stupid to a new level. -- MFW
"tia" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
if you posted faster, youd also have read that i havent anything better to
do between visiting hours.. not to mention im bored, but ive taken an
interest in you and you entertain me. does it surprise you that somebody
doesnt just hate you right off the bat? besides, i like to be amused.
--
_____________________________
This be Tia's SIG!!! YAY!
"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
You sure spend a lot of time replying to my messages.
--
You take stupid to a new level. -- MFW
"Perdu" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Sun, 13 Feb 2005 14:49:08 -0800, "GaryG" <[email hidden]>
Cried out loud... :
> "Perdu" <[email hidden]> wrote in message
> news:[email hidden]...
> > On Sun, 13 Feb 2005 13:39:23 -0800, "GaryG"
> > <[email hidden]>
> > Cried out loud... :
> >
> > > "JC Der Koenig" <[email hidden]> spewed forth in message
> > > news:[email hidden]...
> > > > No wonder you're still fat.
> > >
> > > Yet another belittling, irrelevant snipe.
> > >
> > > Do you feel better now?
> > >
> > > >
> >
> > Don't worry. It's just a BOT. He is even too lazy to insult you and
> > post
> > in person.
> >
> > Best Regards,
> >
> > Steve
> >
> > Tout est per·du fors l'hon·neur
>
> Hmmmm...I hadn't considered that possibility. That would explain the
> terse,
> irrelevant replies, and the belittling hostility of most of its posts
> could
> be explained by personal inadequacies.
>
> GG
>
I used to log on, say hello, *wink* and so on.. into the chatroom I
normally visited. Couple of minutes and "Gotto run! Seeya all later!"
Simple timed bot. Logs in and shoots off the macros, then logs off.
Took
them a couple of years to catch on. This one is simpler. Just a macro to
reply. Sometimes add an insult or two to make it less Macroey.
It's very simple to do. It is also the choice of immaturity. Kids. They
don't know it's not "Kewl" anymore. Went out in the 80's. Seems this
poor
soul is a retro leftover. It's effective just a few times. Especially to
people new to the NG.
If I cared, I'd make a Bot for his to bounce off of. But, well.. I'm a
Grup! Hee. No time for buttholes.
Best Regards,
Steve
Tout est per·du fors l'hon·neur

Report
JC Der Koenig
Archived post

14 February 2005, 05:08 UTC #19

You can press dogshit into the shape of crackers and call it low carb, but I
wouldn't eat it.
--
You take stupid to a new level. -- MFW
"tia" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
i can tell you teach math.. however you realize theyve proven a way 2+2 =
5...so.. not everything is as it seems, mon ami.... you can make just about
anything low carb with enough chemicals...
--
_____________________________
This be Tia's SIG!!! YAY!
"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
If they are low carb, they are not crackers.
--
You take stupid to a new level. -- MFW
"tia" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
they can be........................
--
_____________________________
This be Tia's SIG!!! YAY!
"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...
> Crackers are not low carb.
>
> --
> You take stupid to a new level. -- MFW
>
>
> "None Given" <[email hidden]> wrote in message
> news:[email hidden]...
>> "Alice Faber" <[email hidden]> wrote in message
>> news:[email hidden]...
>>>
>>> Canned salmon has a very different taste than the fresh fish. To me,
>>> a
>>> can of salmon is in the emergency food stash. It keeps; it's edible;
>>> but
>>> I wouldn't choose to eat it under normal circumstances, *especially*
>>> with soy flour!
>>
>>
>> Grind up fiber rye crackers in a food processor. Or would that be too
>> many
>> carbs still? DH's original recipe used regular (white flour type)
>> crackers.
>> I'm going to try parmesan substituted for some of it next time.
>>
>> --
>> No Husband Has Ever Been Shot While Doing The Dishes
>>
>>
>
>

Report
BJ in Texas
Archived post

14 February 2005, 13:36 UTC #20

Marsha <[email hidden]> wrote:
|| Salmon. Just the very word used to make me gag, not being a
|| seafood lover at all. Sam's had samples of fresh salmon,
|| oven cooked with lemon juice, butter, and some kind of spice
|| mix. It was delicious. SO is fixing it with just lemon
|| juice, butter, and lemon pepper. I've been looking for a
|| way to eat more fish and less beef, and this is it. All you
|| salmon lovers were right - I've never liked it because I've
|| never had good salmon prepared correctly. Can't wait to try
|| it on the grill this summer!
||
|| Marsha/Ohio
Grilled Salmon properly prepared is one of life's special
treats.
BJ

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