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Oct. 18th, 2016

sunlit_music: (Mae by igrab)
Please feel free to click on the link below to find people who share your interests whose journals you might be interested in reading / friending. ^^ I came across this link in Katemacetak's blog. Thanks very much Kate. :-)

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sunlit_music: (Mae by igrab)
Yields 6 servings.

Great as a main meal.

Optional: Serve with vegetables. To prepare vegetables, wash vegetables in cold water in a colander and dry them with paper towel. Chop vegetables with a knife.

You can use buttered asparagus, or your favourite vegetables such as carrots, potatoes, broccoli, tomatoes or mushrooms. You can roast or sautee the carrots, asparagus, potatoes (or sweet potatoes, yum), broccoli, capsicum, tomatoes in olive oil or butter.

I prefer mushrooms to be sautéed.

6 tablespoons lemon juice
2 tablespoons dried rosemary leaves
6 salmon filets
3 tablespoons olive oil
Salt to taste
2 lemon slices

Marinate the salmon filets with olive oil, lemon juice, salt and dried rosemary leaves.

Refrigerate the salmon for 30 minutes.

Bake in a preheated oven for around twenty minutes.

Serve with lemon slices. Enjoy. ^^
sunlit_music: (Mae by igrab)
Yields: 8 servings.

Ingredients for lemon pepper butter:
2 tablespoons grated lemon rind
Three quarters cup of butter
1 teaspoon crushed and fried garlic
1 teaspoon black pepper
2 teaspoons lemon juice

Ingredients for tuna:
10 slices plain bread
5 tablespoons olive oil
8 ounces tuna steak
Half a teaspoon of salt
1 teaspoon black pepper powder

Combine ingredients for lemon pepper butter in a small bowl until well mixes.

Chill butter mixture in refrigerator for 15 minutes.

Heat a grill and lightly toast bread for 2 to 3 minutes on both sides.

Remove bread from heat. Place bread on a plate.

Apply oil, pepper and salt to tuna and leave aside for 10 minutes.

Grill tuna for 3 minutes on each side.

Apply chilled lemon butter on hot tuna steak and serve with bread while still warm. Enjoy.


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