Beer-poached Salmon

I don't know if there is a real recipe like this, but it's quick and easy and it comes out very well. It's a variation on my usual fish and rice recipe.

Oven preheat to 400F

1lb Atlantic Salmon fillet (presumably it'll work with any "red" fish)
1 cup white rice
1/2 cup barley
a few pats of butter
1 cup beer
1/3rd pkge frozen corn
2 cups water

Pour the rice, corn, and barley into a 9x13 pyrex dish. Distribute pats of butter on top, and lay the salmon fillet (thawed) on top. Pour the water and beer over the top.

Cover with tin foil and bake for 1hr.

The rice will cook while the fish cooks, and it'll absorb flavors from fish and beer. The fish absorbs the flavor from the beer and ends up fall-apart tender.

For the alcohol-sensitive, like me... there is probably not enough alcohol content left to bother with after being heated to 400F for an hour like that. At any rate, I had no response to it, and even the alcohol content of shrimp scampi will make me sleepy.

Addictive Crab Pasta

I can't eat most seafood with the exception of Alaskan white fish. My mother in law and husband love seafood, so I'm always coming up with ways to make them think that they're getting the gold stuff. This is one of Shirley's favorites.

Addictive Crab Pasta

2 lb imitation crab meat
½ teaspoon of dried parsley
1 lb 10 oz. cream of mushroom or cream of chicken soup
1/8 teaspoon black pepper
8 oz. half & half
2-3 tablespoons mayonnaise
4 oz. parmesan cheese
1 ½ sticks of sweet cream butter or I can't believe it's not butter
hot angel hair pasta

Flake apart the crab meat and cook in the butter over medium heat until the crab absorbs most of the butter. Stir in the soup, half & half, seasonings and the mayo and cook until smooth. Simmer over medium heat for about 10 minutes to let the flavors mingle. Stir in the parmesan about a minute before taking off the fire.