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To make this dish a hit, you will need a bottle of Crazy Jerry's Oyster, Clam & Everything Else Sauce.
Two salmon fillets with the skin on, one red bell pepper sliced in thin strips, one green bell pepper sliced in thin strips, one extra large ripe tomato sliced up, more-or-less one cup parmesan cheese, one bottle of Crazy Jerry's "Oyster, Clam & Everything Else" sauce, and one disposable aluminum pan to fit the fillets... about 3" deep.
1Place salmon fillets in aluminum pan skin side down. Pour "Oyster, Clam & Everything Else" sauce over fillets until you have approximately 1/2" sauce at the bottom of the pan. Next, layer the bell peppers over the fillets, followed by layering tomato slices on top of the peppers. Now, cover everything liberally with the parmesan cheese.
2Tent the pan with aluminum foil (this allows the salmon to steam in the sauce), and place pan on low grill or low oven. From time to time, test salmon flaking with a fork... when salmon flakes, remove from oven or grill.
3Serve salmon on dish with "Crazy" rice and drizzle sauce from the aluminum pan over salmon and rice. Enjoy!
6 Tablespoons slivered almonds, 6 Tablespoons chopped onion, 1 Cup uncooked long-grain rice, 8 Tablespoons butter or margarine, 3 Cups Water, 3 Chicken bouillon cubes, 3 Teaspoons lemon juice, 1 Teaspoon salt, and 2 3 oz. cans chopped drained mushrooms (optional).
1In the sauce pan, cook almonds, onion, and rice, in butter for 5 10 minutes, stirring frequently until lightly browned.
2Add water, bouillon cubes, lemon juice, and salt while bringing mixture to a boil, stirring to disolve bouillon cubes.
3Reduce heat; cover and cook slowly for about 20 to 25 minutes or till liquid is absorbed and rice is fluffy. Stir in the drained mushrooms. Makes 6 servings.