Salmon marinaded with dijon bourbon glaze

On a lighter note, those of you who have followed this blog for a few years will know what a keen cook I am. I never thought of putting recipes up regularly, but my neighbour confessed this morning she'd written down the recent chicken and spinach, so I'm offering up a couple I used this weekend that were delicious.

We were, as always, barbequeing, and I didn't want to serve up the usual steak, burgers and hot dogs. I also wanted something lighter - Summer tends to be a very dangerous time for me with food - all that sitting around at barbeques waiting and killing time by filling up with corn chips and guacamole, shrimp, and bruschetta, is not good for me or my stomach. Put it like this...last week I was in a white bikini.

This week, after several episodes with corn chips, I am in a navy bathing suit. And a muu muu.

Explains itself really, doesn't it.

Point being, we were trying to be healthy, so we decided to do fish. Yawn, yawn, except I tried out a couple of marinades which were so good I'm sharing them. enjoy

Salmon marinaded with dijon bourbon glaze.

For glaze:
3 tablespoons brown sugar
4 tablespoons dijon mustard
3 tablespoons bourbon
bunch chopped fresh dill
black pepper.

Tuna marinaded with cilantro lime soy. (Think this is from the Food Network originally)

2 big handfuls fresh cilantro leaves, chopped
1/2 jalapeno, sliced (I used dried chili due to salmonella scare)
1 teaspoon grated fresh ginger
1 garlic clove, chopped
juice of two limes
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
couple of tablespoons extra-virgin olive oil
Avocado

Mix together. (First reserve some sauce to pour over tuna before serving) Sear tuna, serve with spoonful of sauce over top and thin slices of avocado.

With both fish, marinade in fridge for 3 hours minimum.