Good Reads Library
What I Did This Weekend--Complete with a Recipe
Well it was another fabulous weekend Chez Moi, so here's some of the things I did on Sunday:
1)Baked a cake and four dozen cupcakes. The cake was for JR's birthday and she barely ate her piece. I am going to get the Man to take the rest to work--it's not that tempting to me because it's yellow cake and I am a chocoholic, but it DOES take up space. The cupcakes are getting delivered to JR's preschool this afternoon for her friends in the extended day program. The kids will probably mainly just eat the frosting, but at least I won't have to watch......
2)Bought a flat of strawberries and thus fated myself to make strawberry jam, something I don't think I have done since the girls came along. As a matter of fact, I seem to recall buying a pregnancy test the same day I made jam the last time, and since I wouldn't have been running one in spring for JR, that means SC and that WAS ten years ago!
3) Made five pints of jam, which look good, but not picture perfect, so we'll probably use it ourselves. There are still 6 quarts of strawberries left to do.
4)Made my sister in law's fabulous salmon recipe for dinner. Easy enough to do even when exhausted--especially if you've frozen it in advance. Enjoy!!!
Rosie's Bourbon & Brown Sugar Salmon
(I have no idea where my sister in law got this recipe, but it is fabulous!)
MARINADE: (This will marinate at least 2 lbs of fillets)
3 TBS of Bourbon (cheap bourbon works fine)
2 TBS Soy Sauce
2 TBS Corn or Canola Oil
1/4 cup brown sugar.
Combine ingredients in a gallon zipper bag--you can just pour everything into the bag and mix gently. Add salmon fillets and close bag. Make sure the fish is immersed in the marinade.
Open the bag to let excess air out and reclose. Fold the bag over until the fish is tightly packaged and secure with one or two large rubber bands.
(You may want to seal this in a second bag--I haven't had a leak yet, but.......)
Let the fish marinate AT LEAST 4 hours--though overnight or more is best.
Heat oven to 450 degrees.Remove fish from marinade. Place in an oiled, broiler safe pan.
Bake until nearly done. (The rule is 10 minutes an inch, but fillets can cook quickly--watch it)
When just about done (flakes easily and turns coral pink) remove from oven to broiler, or switch oven to broiler. Broil for 1-3 minutes, until the top browns nicely.
You can also just broil this from the start, but be careful--the sugars carmelize and it tends to burn!
Fish can be frozen in the marinade and cooked later, though I'd advise freezing it flat--pieces freeze together in marinade and are hard to separate. Bake from frozen--you may have to double the cooking time.
