4 Salmon fillets with skin (about 5 ounces
each), rinsed and patted dry
¼ cup of water
1 teaspoon salt-free steak seasoning
½ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon salt
½ cup diced fresh pineapple
½ cup diced cantaloupe
3 tablespoons fresh mint, chopped
1 medium fresh jalapeno, seeds and
ribs discarded, minced
2 tablespoons finely chopped red
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons sugar
Lightly spray the slow cooker with
cooking spray. Arrange lemon slices in
single layer in the slow cooker. Place
the fish with the skin side down on the lemon.
Pour the water over the fish.
In a small bowl, stir together the
seasoning blend, thyme, garlic powder and salt.
Sprinkle over the fish. Using
your fingertips, gently press the seasoning so it sticks to the fish. Cook, covered, on how for 3 hours or on high
for 1 ½ hours, or to the desired result.
About 15 minutes before serving time,
in a small bowl, stir together the remaining ingredients. Set the relish aside. Using a slotted spatula, transfer the fish to
a serving platter, discarding the cooking liquid and lemon. Serve the fish with the relish spooned on top
or at the side.
We met Tiffany’s parents in Biloxi, MS for a few days of fun
and gambling. Yesterday, we played
golf. The marshal was this old guy. He
was a trip. I asked him to take our picture.
This is what I found on my phone after he took the picture.
The last one is a picture I took of Tiffany, her mom and the two marshals. The picture taking bandit is on the far left.
1 (12-oz) can refrigerated buttermilk
biscuits (regular size)
Separate biscuits into individual
rounds, and cut into thirds. Pour oil to
a depth of 2 inches into a dutch oven (or home fryer), heat over medium to 350
degrees. Fry biscuit pieces, in batches, about 1 minute on
each side or until golden. Drain on
paper towels, and dust generously with
powdered sugar. Serve immediately.