Nice Fish

I don't know how many of you watch outdoor-sports programs on television -- I was weaned on Michigan Outdoors and American Sportsman, and even now I'll occasionally watch one of these programs for a few minutes while channel-flipping -- but if you watch the fishing segments, you will invariably hear one phrase, over and over, angler to angler: Nice fish.

Well, tonight for dinner we had nice fish. We didn't catch it, unless snagging it on major sale at the local supermarket counts as pulling in a big one.
With Chinese cabbage salad it made a tasty and quick homemade Friday night meal. I'll share the original menu; we pared it down to two-serving size.

Teku Lodge Basted Grilled Salmon

1/2 cup brown sugar
1/2 cup white wine
1/4 cup lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Mix together well; place in a large plastic bag. Add:

6 salmon filets

Marinate in refrigerator for about 2 hours, turning occasionally.

Heat grill of choice. (We used a little George Foreman contact grill.) While grill is heating, drain salmon, reserving marinade; pour marinade into a saucepan and add

1/4 cup butter

Heat mixture on medium high until boiling; cook for about 4 or 5 minutes, until liquid is reduced and syrupy.

Grill salmon about 4-5 minutes per side, basting with the sauce. Plate and pour some of the remaining sauce over the salmon. Season with additional salt and pepper if desired.



Artwork by Darrell Charles, Jr. and Clark Mundy