Three Recipes

We tried three recipes last night at dinner. Recipe twenty-three was Brown-Sugar Salmon with Strawberries from my Taste of Home magazine, except we made it with tilapia instead of salmon. 

Brown-Sugar Salmon with Strawberries

1/3 cup brown sugar

1 T oil

1 t ground mustard

1 t ground allspice

1/2 t salt

4 salmon fillets (5 oz each)

1 T minced fresh mint

1 T oil

1 T lemon juice

2 t lemon zest

1/8 cup sugar

1 cup finely chopped strawberries

1 small cucumber, finely chopped

In a small bowl, mix the first five ingredients; rub over flesh side of salmon. Refrigerate, covered, 1 hour. For relish, in another bowl, mix mint, oil, lemon juice, lemon, zest, and sugar. Add strawberries and cucumber; toss to coat. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat 8-10 minutes or until flesh flakes easily with a fork. Serve with relish.

So, not only did I not use the right kind of fish, but I also didn't rub the seasonings into it or grill it. Instead, I sauteed it with a little brown sugar, salt, and pepper. The relish I made almost like the recipe said to, except I didn't have any mint, so I left that out. That said, the fish was delicious. The relish was light and fresh and summery and was a great complement to the tilapia.

On the side we had Baked Asparagus with Balsamic Butter Sauce, recipe twenty-four. I didn't actually bake the asparagus, I just sauteed that too and then added the sauce. This was fine, but the soy sauce was overpowering and I prefer other ways of preparing asparagus.

For dessert, we had Peanut Butter Cookies IX, recipe twenty-five. We made pazookie with this cookie dough and it was delicious.