Thread: The All New Salmon Thread of 2012

the last salmon thread was 4 years ago, so **** that.

anyway, ladies and gents....



Troll King salmon steaks with bacon wrapped zuckies. Mmmmmmmmmmmmm

as the previous threads suggested, I used some Chef Paul's seasonings. needless to say, what's the hype? I think that this salmon is perfectly great without it. all you need are olive oil, salt and pepper and lemon slices. that's all.

I wouldn't even bother with the lemon slices. Keep it simple and enjoy the purity.

let's also take a moment to talk about the bacon wrapped zucchini.

awesome!

Excuse my ignorance, but what is that under the lemon slices on the salmon?

Also, I see that it's on a cedar plank. How long do you keep it on the barbeque?

I miss Tim Salmon. The Angels could really use him right now.

Originally Posted by MaxwellSmart

Excuse my ignorance, but what is that under the lemon slices on the salmon?

Also, I see that it's on a cedar plank. How long do you keep it on the barbeque?

good catch. onion slices. they look like slices of cheese at first, don't they? I was following a recipe from some group that happened to call themselves Oregon Salmon Commission.
Oregon Salmon Commission

I keep it over med heat (350 degrees) til I'm able to flake the meat with a fork. in this case, it took over 30 mins because the two steaks were 1 1/2" thick and had toppings.

When I want to sweeten it up, I spread a little mango jelly, a dash of dill and some very thin lemon slices.

The annual Copper River Salmon arrived today! This is a big deal in Seattle. If you can get it down south pay whatever you have to get it. It is like butter and will melt in your mouth. When I get off my handheld I will post the story.

Here is the kind of coverage Copper River Salmon gets here. Was at our Fred Meyer (Kroger chain store here in PNW) today and they will have salmon on Wednesday and starting at $10.99 a lb.

http://www.komonews.com/news/local/C...152056785.html