Cooking with full flavor

 

 

 

Excellent for poultry, pork, and even seafood

 

 

 

 

 

Great for Grilling, Frying, Broiling, Smoking, Baking, Roasting & Rotisseries

 

 

 

 

 

 

 

 

So easy even a Bird-Brain Can Use Bird-Brine!

 

 

 

 

 

 

 

 

Ingredients:

4 each             Salmon fillets (fillet size is up to the cook, fresh fillets are suggested)

1 each             Package of Lemon Pepper with Dill Bird-Brine Seasoning

3 ½ quarts      Water

2 T                     Extra Virgin Olive Oil

2 each             Limes (fresh and juiced)

 

Directions:

Defrost the fish if necessary.  Rinse the fish fillets in cold water, and place them inside one of the plastic bags from the Bird-Brine cooler kit.  In a separate container mix the package of Lemon Pepper with Dill Bird-Brine seasoning with 3 ½ quarts of water. Less water may be used if a stronger flavor if desired.  Pour the brine mixture into the bag with the fish fillets. Use one of the twist-ties provided in the kit to close the bag while removing any extra air from inside the bag. The cooler also serves as a container to actually brine the fish either inside the refrigerator* or outside of it.  If using outside the refrigerator, add a sufficient amount of ice to the cooler to keep the fish cold, add the bag with fish and zip the cooler closed.

 

Brine (soak/marinate) the salmon for 1 - 2 hours. Remove the fish from the brine and rinse in cold water. Pat dry and brush with olive oil. Grill the salmon until desired doneness. Leaving the salmon with a little pink on the inside will ensure a moist and juicy piece of fish. Drizzle with fresh lime juice and remaining olive oil. Serve warm.

Tip: This dish is also great served cold as a salad atop fresh greens.

 

 

* The cooler is designed to fit on a standard refrigerator shelf should you have space and wish to brine it in the refrigerator and not over ice.  Either way delivers the same juicy seasoning.