Here’s another idea for cooking with Vernors, Detroit’s delish ginger ale.
This is an easy way to prepare salmon; you might say it’s deliciously different:
Place salmon in a glass dish and pour Vernors over it to cover; marinate for 30 minutes to an hour.
Bake in a 400 degree oven til fish flakes easily, about a half hour.
Voila: The Vernors gives the salmon a subtly sweet flavor.
I’m wondering if the Vernors would give the fish a bit of caramelization under the broiler; think I’ll give it a try next time.
I baked sweet potato fries to accompany it, but you could pair this fish with a heap of Vernors onion rings for a doubly bubbly dinner, and splurge with dessert of a Boston Cooler for an all-Vernors meal.
Photos and stories copyright Kath Usitalo and may not be used without permission