| 4 8-ounce salmon steaks or fillets (or another fatty fish like kingfish or bluefish) |
8 oz |
$8.99 per pound
|
$4.50 |
| 1/4 cup lemon juice |
1 tablespoon |
$2.19 per 15 fluid ounces
|
$0.07 |
| 2 Tbsp vegetable oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1/4 cup vegetable oil |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.03 |
| 1 heaping tsp paprika |
1/4 teaspoon |
$1.79 per ounce
|
$0.03 |
| 3 large onions cut into 1/4 inch wedges (about 3 cups) |
3/4 onions |
$0.79 per pound
|
$0.20 |
| 1 medium carrot, peeled and sliced thinly |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 1 jalapeno or serrano pepper seeded and thinly sliced (I left about half the seeds in to kick up the spice) |
1/4 jalapeno |
$1.99 per pound
|
$0.02 |
| 1/3 cup water |
1 tablespoon |
n/a
|
|
| 1/4 cup fresh lemon juice |
1 tablespoon |
$2.19 per 15 fluid ounces
|
$0.07 |
| 2 Tbsp distilled white vinegar |
1 1/2 teaspoons |
$5.79 per gallon
|
$0.01 |
| Total per Serving |
$4.99 |
| Total Recipe |
$19.98 |
Suggestions?