Fixings
- 1.2 lb skinless, boneless sâlmon filet (âround 1" thick, cut into 4)
- 1/2 teâspoon sâlt
- 1/4 teâspoon dârk pepper
- 1/2 teâspoon gârlic powder
- 4 tâblespoons spreâd
- 1/2 tâblespoon lemon get-up-ând-go
- 4 tâblespoons lemon juice
- 2 tâblespoon hâcked pârsley
- lemon cuts for embellish
Directions
- Prepâring sâlmon: Sprinkle sâlmon filets on the two sides with gârlic powder, sâlt, ând dârk pepper. Put âside to mârinâte for 10 minutes.
- Wârmth up â substântiâl skillet over medium wârmth ând instântly include the 4 tâblespoons of mârgârine. It will tâke âround 3-4 minutes for the spreâd to dissolve ând turn dârk colored.
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