Monday, February 20, 2006

Who's Gardin the Hen House...?..BBQ'd Salmon

Bein a country man n all, I don't profess ta unerstand the complexities n geo-polatics a this here wurld but I do know a thing or too bout wachin out fer yurself. Now it may be abit simplistic but seems ta me that ya don't set a fox ta gardin the hen house. Wen I red bout an Arab furm taken o'er control a some a our Sea Ports....I well...jus shook ma head in dis-beleef. Ya meens ta tell me that there wuzn't ONE American firm that cooda ben in the biddin fer those contracs. I ken see the future now... followin a nucular exploshun at say...well Baltimore fer instance. Every politishun n Department head in the guvernment (at least those still alive) will be a pointin all their fingers at each other, and a corse at whoever the Prezident is at that time. A corse, country folk like me will jus be a thinkin n sayin...What t'hell ya spect fer Christsake!!! Well, nuff say''s bout some Barbequed Salmon fer dinner t'nite....before we all get a BBQ'd.

2 Pounds of Salmon Steaks or Fillets
½ teaspoon of crushed Rosemary leaves
1/3 Cup of salad oil
2 Tablespoons of Lemon juice

Combine the rosemary leaves, salad oil and lemon juice and shake well. Let the flavors meld for one hour at room temperature. Dip your steaks or fillets into the mixture, salt and pepper both sides to your tastes.

Place your fillets or steaks into an oiled broiler basket. Broil over an open flame (camp fire) or barbeque for 5-8 minutes, or until slightly browned. Baste both sides with the remaining oil mixture and turn basket to cook the other side. Broil for another 5-8 minutes, or until the salmon flakes easily. Done !! Its that simple, but it tastes great.