GRILLED WILD ALASKAN SALMON
with Basil Butter Rub
Serves 4
- 4 wild Alaska salmon fillets, 6 ounces each
- 2 cloves garlic, finely chopped or 1 teaspoon garlic powder
- 4 teaspoons butter, softened
- 4 tablespoons basil, chopped
- half fresh squeezed lemon juice
- splash white wine
- sprinkle salt & pepper to taste
Preheat grill or broiler. Season salmon with salt, pepper, and garlic. Mix butter with basil and rub over salmon skin. Douse with lemon and wine.
Make a shallow foil bowl, dull side up, by folding heavy-duty foil in two then up on all four sides to be sure salmon will cook in its juices.
Place salmon in foil, skin side down. Cook on medium- hot covered grill for about 10 minutes per inch of thickness. Turning is not necessary. Salmon is done when it turns a light pink color. Do not over cook. Nutrition Info:
Per Serving (6 oz-wt.): 300 calories (100 from fat), 11g total fat, 4g saturated fat, 0g dietary fiber, 40g protein, 1g carbohydrate, 105mg cholesterol, 680mg sodium.
STEAMED MUSSELS IN WINE
Serves 2
- 2 tbsp. butter
- 1 med. red onion, sliced and separated
- 2 tbsp. green onion, sliced
- 1/2 c. dry white wine
- 1/4 tsp. fresh thyme leaves
- 30 fresh mussels, soaked, scrubbed and bearded
- 2 tbsp. parsley, for garnish
Melt butter in large heavy saucepan. Add onions, wine and thyme. Cook about 2 to 3 minutes, until onions are tender. Add mussels. Cover and cook over high heat, 6 to 8 minutes. Shake pan to cook mussels thoroughly,