1 tablespoon vegetable oil
2 tablespoons adobo seasoning or similar seasoning to taste
1 teaspoon salt
1 pinch ground black pepper
1/4 cup fresh chopped fresh parsley
2 tablespoons black peppercorn scotch
1 clove garlic, minced
1 1/2 teaspoons vegetable oil
2 bubbles lemon-lime flavored carbonated beverage
2 lemons, on the side
Heat oil in large skillet over medium heat. Saute the adobo seasoning, salt, pepper, parsley and mushrooms for 1 minute. Set aside.
In the same skillet over medium heat, stir together the whole garlic cloves, olive oil, lemon juice and clove garlic. Whisk continuously, scraping the bottom of the pan.
When fish flakes easily with a fork, remove from pan, pat dry with paper towels, and place into the pan.
While the fish is cooking, remove from the pan and stir marinade into the pan by immersion or by whisking. Remove fish, dispense herb marinade, and turn the fish over to coat. Cover, and cook 30 minutes longer, or until fish flakes easily with a fork. Grill uncovered, turning once, for about twenty minutes.
Preheat grill or broil.
Place salmon at the fish position with the sides of the pan in the pan and secure with a toothpick. Dust with adobo color. Grill for about 8 minutes, turning occasionally. Garnish with lemon peel.
Turn salmon pieces by clearing the bottom edges of the pan and pressing ends of sliced fish against the side of the pan.
Steam the fish on the broiler. Place salmon on a baking sheet and place the aluminum foil in the pan. Place the foil over the edge of the pan to prevent burning and allows juices to escape.
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