Eagles’ Barbecued Salmon
There’s nothing an eagle-eyed student or adult loves better than cooked salmon (or other thick-bodied fish) and, come to think of it, most of the rest of us like it too! So, during the summer or the winter months let’s enjoy the flavor and texture of the “king” of fish! Full of nutrients and strength-building protein, this dish often delights the palate and nourishes the high-flying among us! (We all will keep coming back for more, I am sure!)
2 pounds Salmon filets (or use filets of a thick-bodied white fish, or tuna steaks)
½ Cup vegetable oil
3 Tablespoons soy sauce
2 Tablespoons ketchup/catsup
1 Tablespoon Dijon mustard
1 teaspoon Whatsthisheresauce (Worcestershire)
¼ cup brown sugar
2 cloves garlic crushed (you can use some more out of the jar you opened for earlier recipes)
(Optional: A 1/4 cup of pineapple juice)
- Mix all ingredients, except the salmon filets, together to form the barbecue sauce.
- Marinate the filets in the refrigerator (not more than four hours) and, before cooking, brush the filets with the sauce.
- Cook 5 to 8 minutes on each side on the barbecue grill OR bake 12 to 16 minutes @ 425 degrees F in the oven with the skin side down (do not turn). The flesh of the fish should be flaky when touched with a fork, but not dry.
- While the fish is marinating, wave your wand in front of the refrigerator and recite the following spelle three times:
King of the sea, great Neptune arise!
See the talons of eagles which fly in the skies
And grace them with strength from your water’s domain,
So that the power of two realms I* will retain.
*Or, someone else’s name