Detroit’s ginger ale makes a sweet fish dish

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