Posted by: Thursday on: September 10, 2008
Page 128 of the September 2008 Cooking Light. This is very easy to make and the only thing I did different was used more of most of the ingredients. It has a slightly sweet flavor, so a pinot grigio or something similar works well. It’s more of a stir-fry than fried rice really.
Posted by: Thursday on: May 27, 2008
is basically an event here in the NW. At anywhere from 10 – 20 and even more a pound for a whole fish, it’ s not cheap either. BUT, it IS worth it. Simply put, the simpler you make it, the better.
Simple BBQ Copper River Sockeye Salmon
*1 bouquet of fresh herbs (in packs, [...]
