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Thread: The All New Salmon Thread of 2012

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    FIRE BETTMAN!! BeerMan's Avatar




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    Default 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 BELIEVE I'll have another beer!

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    One Marmot, Two Cups darby's Avatar




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


    "Only a numbskull thinks he knows things about things he knows nothing about."
    "It's understanding that makes it possible for people like us to tolerate a person like yourself."

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    Trouble Will Find Me Big Red's Avatar




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

    awesome!
    Cornell Hockey - LETS GO RED!

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    Would you Believe... MaxwellSmart's Avatar




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    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?

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    #SimianNation mitchrock's Avatar




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

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    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by MaxwellSmart View Post
    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.
    Last edited by BeerMan; May 15th, 2012 at 10:12 PM.
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    I BELIEVE I'll have another beer!

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    Regina...rhymes with fun RockPile's Avatar




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

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    Go Tanner Go! roenick's Avatar




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    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.
    BeerMan and x-wingcamewest like this.

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    Go Tanner Go! roenick's Avatar




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    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


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    Team LGK x-wingcamewest's Avatar




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    Folks, if you've never had this salmon, you are truly deprived. Wild caught, and a flavor that is out of this world. The biggest problem with Copper River Salmon is it totally wrecks eating salmon for the rest of the year after the season is over.
    Hipcheck, Henry1515 and roenick like this.
    I'm younger than my tongue, and older than my teeth.

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