April Recipe of the Month from Kroger
Make sure to come out this Saturday, April 21 from 12-6pm, to the Big Pig Project! It’s our annual block party BBQ fundraiser, with Art & Swine Live Auction and proceeds benefiting RMHC Richmond!
In the final lead up, you can watch another clip of Rick Lyons, Lunch. | Supper! owner and Big Pig partner, this time along with Jessica Noll of CBS 6 on Virginia This Morning to share his BBQ Pork recipe on-site!
Kroger’s:Salmon with Lemon, Capers and Oregano
Serves: 2 Hands-on: 5 Minutes. Total: 2 Hours, 5 Minutes
8 oz. salmon filet
1/3 cup of water
2 tablespoons of lemon juice
3 thin slices of fresh lemon
1 tablespoon of nonpareil capers
1/2 teaspoon of minced oregano
1) Place the salmon on the bottom of a 2 1/2 quart slow cooker. Pour the water and lemon juice over the fish.
2) Arrange lemon slices in a single layer on top of the fish. Sprinkle with capers and rosemary.
3) Cook on low for 2 hours.