Hi Luella,
Talking about cold Weather, it's hard to believe that it is just March 3rd. Our temps here in beautiful downtown Thomasville, NC, topped 70 degrees. Guess who grilled out, and your Wild Rice Salad was fantastic with it.
Might want to try this when you get some warmer weather
Grilled Salmon Steaks
3 tbsp. dried whole rosemary, divided
1 tbsp. rubbed sage
1/2 tsp. pepper
2 tbsp. lime juice
2 tbsp. Tamari (wheat free)
4 (4 oz.) salmon steaks
Vegetable cooking spray
1 med. lime, thinly sliced
Combine 1 tablespoon rosemary, sage, pepper, lime juice and Tamari. Brush both sides of each salmon steak with herb mixture, reserving remaining mixture. Spray a wire grilling basket with cooking spray. Arrange half of lime slices in basket, top with salmon steaks.
Cover salmon steaks with the remaining lime slices, close grilling basket. Sprinkle remaining 2 tablespoons rosemary over white hot coals. Grill 7 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining herb mixture. 4 servings. Serve with 1 cup tossed salad. Servings = 4 ounces protein, 1 cup salad.
Actually, my Nephew does most of the Grilling. He is much better at than I am. Also, you may have noticed by now that I'm not a Total Vegetarian. I do have to have my Fish, at least once per week. Although after what I read today about Mercury levels, I might be taking a closer look at that as well.
It's so much fun eating Healthier & Deliciously at the same time.
Thanks Again My Friend,
Phil
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