Basting Mixture

Basting Mixture

Ingredients:
3 teaspoons sea salt
3 teaspoons pepper

Directions:
1/ cup Basting Mixture
2
1. Do ahead: To make the Bruschetta Sauce, combine the tomatoes, basil, onion,
and garlic and set aside. In a large saucepan, combine the artichoke hearts,
capers, olives, wine, lemon juice, oregano, and pepper. Bring the sauce to a boil,
then lower the heat and simmer for 10 minutes. Remove the sauce from the heat
and stir in the tomato mixture. Set aside until ready to use.
2. Light a charcoal barbecue or heat a gas grill over medium heat. Clean the grate
and coat it with vegetable oil.
3. To make the Basting Mixture, whisk together the olive oil and garlic.
4. Season the salmon with the salt and pepper. Brush with some of the Basting
Mixture and grill, top side down, about 4 to 5 minutes per side. Use a wide,
flexible spatula to turn the fillets over, only once, then grill until just cooked
through, or until no longer translucent in the center.
5. To serve, spoon a portion of the Bruschetta Sauce into the center of warmed
dinner plates. Place each fillet on top of the sauce and serve immediately.
Serves 6
For days when grilling just isn’t an option, simmer or bake the salmon
directly in the Bruschetta Sauce until cooked through, then serve as directed.
Lemon wedges and chopped parsley as garnishes add a hint of freshness to a
baked dish.
BURGER KING
Angry Whopper Sandwich
THIS SANDWICH ISN’T REALLY ANGRY, JUST HOT AND SPICY! BE SURE TO INCLUDE ALL
THE INGREDIENTS THAT MAKE THIS BURGER SPECIAL: HABAÑERO JACK CHEESE, FRESH
JALAPEÑOS, AND FRANK’S REDHOT HOT SAUCE. ALL ARE GUARANTEED TO BRING NOT
ONLY THE HEAT BUT ALSO A WELL-BLENDED SENSE OF BALANCE TO THIS DEVILISH
WHOPPER.