Brooks and Company 4th Qtr 2016 4th Qtr 2016 | Page 15

From Harry’s Kitchen
Succulent Salmon
This Salmon dish is sure to please even the pickiest of fish eaters. This recipe was given to us by a dear friend
and it mimics a restaurant chain Salmon, but to me, it is much
better.
Ingredients:
 Fillet of Salmon
 2 oz Bourbon (Your Choice of Brand)
 1 oz Soy Sauce
 1 tsp Brown Sugar
 1 tsp Lemon Pepper
 1 Pinch of Dried Dill
Mix all ingredients in a bowl and pour over Salmon. Let marinate for at least 30 minutes.
I also soak my cedar planks in the marinade as well.
If you don’t have cedar planks, you can broil in iron skillet in the oven on top rack for approximately 5 minutes.
If you have cedar planks, place Salmon on planks on top rack of your grill and grill for 5-10 minutes.
Take a bite and enjoy!

From Phillicia’s Kitchen
Chile Lime Marinade
I am always looking for recipes that are versatile and I can make ahead of time. I created this marinade when
my husband asked me for fish tacos. However, I have used this marinade for shrimp, chicken, pork, and beef. It
is a great for any meat on the grill. I have also used it to make crockpot fajitas and on baked meats. I had a jar in
my refrigerator and my husband accidently put it on his salad. He said it was great that way, too. It adds a lot of
flavor with minimal effort. Since then I have used it on pasta salad as well. I thought the Brooks and Company
readers might like to add this one to their recipe files.

Chile Lime Marinade/Salad Dressing
1/4 cup olive oil or vegetable oil
1/4 cup mayo
1/4 cup lime juice
1/4 cup lemon juice
1 ½ tsp. Badia fajita seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. of the chili piquin powder or red pepper flakes
1 tsp. Maggi dry chicken bouillon

Directions
Combine all ingredients and stir or shake in a Mason jar till combined.