Authors Eat…

Author Martin Crosbie embraces a beautiful day at the beach.

This month the Culture and Cuisine Club features popular Indie author Martin Crosbie. Martin is the author of two wonderful books, “My Name is Hardly” and “My Temporary Life”, both bestsellers on Amazon. He was named as one of Amazon’s success stories of 2012.

Martin is also a much sought after speaker on radio programs and at writer’s conferences. As a self-published author, he is a shining example of what a great product and hard work can achieve. When not writing novels he maintains his own eloquent blog, and juggles writing for newspapers, on-line magazines and the industry leading writer’s blog, Indies Unlimited. Martin has shared a yummy recipe that you will want to try the next time you barbeque!

Martin’s Plagiarized BBQ Salmon Recipe

I stole this recipe but it’s okay, no copyrights were infringed in the cooking of this salmon.

The freckle-faced girl and I were doing our annual Mexico deal and we ventured away from the all-inclusive one afternoon. We’d eaten before we left but I guess the sea-air as we were walking along the beach got to us, and the smell, the smell was driving us crazy. We tracked the aroma to a small pokey-looking bar. There were a couple of gentleman barbecuing salmon on an open grill right on the beach, outside the bar. We couldn’t resist, and I’m glad we didn’t. We live on the west coast, so we’re not unfamiliar with barbecued fish but this was different from anything we’d ever tasted. As I was going up for my second helping I managed to extract the secret from one of the cooks. You spread mayonnaise or Miracle Whip on the salmon and barbecue it. Yep, it’s as simple as that. Here’s the very simple recipe we’ve come up with over the years:

 

Ingredients:

2 salmon filets-any size
1/2 cup mayonnaise (or dilled mayonnaise)

Preparation:

1. Lightly spread mayo on both sides of the filets.

2. Heat the grill to medium-high heat.

3. Place the filets, flesh-side down, and grill for up to 3-5 minutes (depending on thickness).

4. Rotate each filet 1/2 turn (flesh-side down) and cook another 3-5 minutes (again, this depends on the thickness of the fish).

5. Turn filets over (skin-side down) and cook another 5 minutes

6. Serve with a dollop of mayonnaise and a sprig of dill.

 

My mouth is watering while I’m typing this. I know it sounds really simple but the mayo is oil-based, so it’s perfect for grilling fish, and this works almost as well on a frying pan as a barbecue.

The following links will help you to find Martin’s books and read some of his other publications. Enjoy!

His Amazon author page: http://www.amazon.com/Martin-Crosbie/e/B006OV3NGC

An excellent post he wrote for Indies Unlimited: http://www.indiesunlimited.com/2013/04/02/the-blog-nobody-wanted-to-publish-except-indies-unlimited/

And his author blog: http://martincrosbie.com/blog/