Friday, February 23, 2007

Lenten Recipe #1 -- Thai Soy Salmon

I thought I would try something new in this blog. Since it is now the beginning of the Lenten season, I thought I would offer up some of my favorite "Lent approved" dishes for people to share. These are some of my favorite recipes from Becky's recipe box, and we usually eat these year round, not just at Lent.

Every Friday of Lent, I will post a new meatless recipe. I hope you enjoy them as much as I do. Since they come from Becky's kitchen, you can bet that they will be tasty and quite healthy. And, totally approved for the afterlife!


Thai Soy Salmon

3/4 c. beer
1/2 c. soy sauce
1 T. olive oil
1 T. lemon juice
1/8 t. salt
1/8 t. pepper
1 garlic clove, minced
4 six ounce salmon fillets
cooking spray

Mix the first seven ingredients into a marinade. Marinate the salmon for at least one hour. Discard marinade. Spray both sides of the salmon with cooking spray. Grill the salmon five minutes each side on a hot flame for a medium rare fish. (Cook longer if desired.) Serve with Cilantro Coconut Chutney. Serves four.

Cilantro Coconut Chutney

1 c. fresh cilantro leaves
1/3 c. shredded sweetened coconut
1/4 c. water
2 T. lime juice
1 T. jalapeƱos, minced, seeded
1 t. ginger, minced, peeled
2 t. curry powder
1/8 t. salt
1 garlic clove, minced

Add all to food processor and process until smooth. Use immediately, or refrigerate for up to three days or freeze.

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