A light summer dinner

Utah is finally feeling like Spring!  For that reason I thought I'd share a light dinner recipe.  Although its salmon, this recipe gives it a great flavor and masks any "fishy" taste.  My friend Amy also asked for the recipe so I thought this would be a great place to share with all!

Salmon Marinade

 (Photo courtesy of wine-scamp.com)

Salmon fillet

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup canola oil

Lemon pepper and garlic to taste

In a gallon ziplock bag mix soy sauce, brown sugar, water, oil and seasonings.  Place fillet in Ziplock and marinate for 2 hours.  Either bake in the oven at 375 for 15-20 minutes or grill on the barbeque wrapped in tin foil for 20-30 minutes (or until done).

A great vegetable to make with the salmon is asparagus.  My Grandma gave me the idea to cook it this way and it is yummy!

(Photo courtesy of momsinablog.com)

Bundle of asparagus spears

Olive oil

Garlic salt

Cut asparagus in sections (throwing out the bottom part) and place in gallon Ziplock.  Coat with olive oil and shake garlic salt into Ziplock.  Shake to completely cover and marinate in fridge for at least 30 minutes.  Place on tin foil-lined cookie sheet and bake at 400 for 20 minutes.