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| Dry Rubbed Asian Steelhead or Salmon |
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(Serves 2)
2 six ounce fillets of stealhead 2 fluid ounces of olive oil Dry Rub 2 ounces of currie powder 1 tablespoon tomeric 1 teaspoon granulated garlic ¼ teaspoon cumin ground ¼ teaspoon ground pepper 1. Mix ingredients well then press fillets into mixture to coat. 2. Heat oven proof pan, with the 2 ounces of olive oil, on med/high heat on a stove burner. 3. Place coated fillets in hot pan and brown both sides (probably 1½ minutes per side), then place in a 350 degree oven for 15 minutes. Note: Fresh Steelhead or Salmon should be cooked from a medium rare to a medium consistency. 4. Salt to taste. Zucchini and Apple Chutney (Preferred Condiment) 3 Granny Smith Apples -- diced to large cubes 1 Medium Zucchini -- diced to large cubes 1 ounce Grated Ginger or ¼ teaspoon Dry Ginger 1 Medium Onion -- quartered and sliced ¼ teaspoon Coarse Pepper 1 tablespoon Curry Powder 1 ounce Butter 1 Red Pepper -- julienned 4 ounces White Wine Vinegar 4 ounces Sugar or Honey 1. Cook and reduce ingredients to a chunky jam consistency. 2. Salt to taste. Rate this Site | Report Deadlink | Add to Favorites | View Favorites |
Interesting Facts
Canada's Six Drainage Basins (watersheds that flow into a salty water body such as an ocean) are named after their final destinations: Pacific, Atlantic (St. Lawrence River), and Arctic Oceans, plus Hudson Bay, the Gulf of Mexico and the Internal drainage basin.
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