Teardrops n Tiny Travel Trailers

Here's a super simple recipe for salmon and asparagas. It tastes REALLY REALLY GOOD. Best of all it's foolproof. If you can make toast, you can make this dish!


Put a small amount of olive oil in the bottom of the DO. Add just enough bread crumbs to cover the bottom of the oven. This will keep the fish from sticking to the bottom.


Now add the salmon.


Now add some fresh asparagas.


Here's the secret ingredient. We get it at Sam's Club.


Pour it on. Don't be stingy!


Bake it at 350 degrees F for 45 minutes. Turn the pot every 90 degrees every 15 minutes and turn the lid 90 degrees in the oposite direction.


It's done.


Serve it over a bed of brown rice and ENJOY.

How do you do DO brown rice????

Man, some of you guys would make good cooks if'n ya could just learn to cook without all the bunny food!! Yuuuccckkk!!

Otherwise it looks good.

Micro469 wrote:How do you do DO brown rice????

I use a stove to make the rice. I suppose someone could use coals under a small DO to make rice.

TomS wrote:

Micro469 wrote:How do you do DO brown rice????

I use a stove to make the rice. I suppose someone could use coals under a small DO to make rice.

I figure.. If your gonna DO a meal, then you gotta DO the whole meal,if you only DO part of the meal, then your not really DOing.......DOH!!

why not do the rice in a coffeepot?

Tom, that looks so yummy!! But I think I must have been a "bunny" in a former life, 'cause that "bunny" food sure looks tasty!!

Amy

Tried this recipe last night and YUMMMMM!
We sure didn't need any Tupperware after this meal, that's for sure.
Thanks for sharing!


kurt

Ira:

Replace the salmon with chicken hearts and you are on the way!!!

The key to doing rice in a DO is to watch your bottom heat so you don't scorch the rice. I don't cook a lot of rice, but I have cooked it in the DO. Like everything else, a little practice and it isn't that hard.

If I remember correctly I use 2 cups of water for each cup of rice.

Joanne

Micro469 wrote:How do you do DO brown rice????

2 cups water per cup of rice is what I use too. I used to use a rice cooker but it was such a pain to clean out. I didn't have a non-stick one which probably would have helped.

I Alton Brown (Good Eats) did a show on rice. His trick was to bring it to a boil then put it into the oven. He says the oven works better because the heat surrounds the pot and it doesn't get burned on the bottom.

2 cups water to 3/4 cup rice.
Put 1 large pat butter in the pan. Melt it. Pour in the water, then the rice, then add 1/4 teaspoon plain salt.
Bring to a boil. Put the lid on. Turn the heat down as far as possible without turning it off. Leave it alone -- a l o n e, no peeking! -- for 30 minutes. Open, fluff with a fork. Voila: rice. Not burnt on the bottom. Not stuck to itself or the pan. Just yummy and ready to eat.

My wife asked me to cook up the above dish tonight, but I was wondering about one ingredient. The Vinaigrette.

I have on hand, the Kraft Balsamic Vinaigrette which is more like Italian dressing than the creamy Vinaigrette depicted above.

The question is, do I need to run out and get the other kind.......?

Those who have cooked up the above recipe, please let me know.... I'm getting hungry!

I get mine from Sam's Club. I think it makes the recipe and would not substitute it.

PresTx82 wrote:My wife asked me to cook up the above dish tonight, but I was wondering about one ingredient. The Vinaigrette.

I have on hand, the Kraft Balsamic Vinaigrette which is more like Italian dressing than the creamy Vinaigrette depicted above.

The question is, do I need to run out and get the other kind.......?

Those who have cooked up the above recipe, please let me know.... I'm getting hungry!

HI Tom, how goes it? Didn't the fish get a bit over done in 45 minutes.

Vidalia onion vinegarette sounds great with asparagus. I don't know about salmon.