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I won't bore you with a recap of the whole thread at WinoDepot but let's just say I caught Salmon! And after 2 weeks in the land of zero darkness came back to LALA Land with approx 22 lbs of King and 20 lbs of Sockeye! (I told Bill I know where Simon and Garfunkle got the 'Hello darkness my old friend' song, they spent a summer in Alaska!) But yes, this city girl ventured into the wilds of Alaska and hooked herself a hog on the Kenai! Actually, I just screamed when my rod bent and then husband had to fight it! Yes, "he looked into the eye of the great beast...." Smile
but, I did fight with the Sockeye's, they are tough little suckers! I even got welts on my hand from fighting with those stupid little 10 pounders! However, I took solace in the fact that they say pound for pound-- if a King fought like a Sockeye you would never land one! I think they were just trying to make me not feel like a wuss!

So, give me your best! Recipes from the classics to the creative, got us some Salmon to eat!
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I love this recipe with Sockeye, king is a little to fatty. This can be done by either smoking or raised of the grill and indirect heat.
Coat Salmon with EVOO(or your choice)
Sprinkle generously with salt and pepper then brown sugar on top

Then mix together in a bowl 3-4 Tbls. of brown sugar and a cup of bourbon.

Put salmon on the grill and slow cook, I like to toss in some apple wood chips. After a few minutes start basting with mixture and do that from time to time until all gone.

Your salmon with come out almost candied! Yummm!!!! Smile
gravlox is easy to make and mmmm good.
1/2 cup sugar, lemon zest, orange zest, lime zest, salt and pepper, fresh dill, a little vodka. Mix the ingredients. Put the salmon filet skin side down, and completely cover the meat and press it in with the palm of your hand. Wrap it really well in plastic wrap, and place in a fridge weighted down (on a plate with a plate on top of the fish, then use something like your gallon of milk or a large soup can to weigh it down). Remove after about a day and a half, rinse and pat dry the salmon.
gravlox omlettes are great and your bagels will be more interesting Smile
Grill it on cedar planks!

Cut up cedar shingles into 6" X 8" pieces and soak in water for a couple of hours. Put the cedar planks on a hot grill and when they really start to smoke, put on a salmon filet on each one of them and cook until medium rare.

I only put EVOO, salt and pepper on the salmon and it is great! Eat it along with a great Oregon Pinot Noir and you've got a great meal!
Fillet the fish in one big boneless piece. Brush one side with hoisin sauce, liberally sprinkle chopped green onion and coarse salt onto that side, grill on the BBQ as long as you must so that the thin bit is nicely blackened while the thick bit is still a bit raw in the middle. I like the former bits, my wife prefers the latter.

I think we put foil sprayed with non-stick between the fish and the grill but it's been a while so I'm not sure.

Serve with a cheaper fruity medium-bodied Aussie shiraz or South American merlot or carmenere, like the Concha y Toro Marques de Casa Concha (their cab would be good too) or Trio merlot.
This is a very good one.
Prosciutto-Apple Salmon with Honey Mustard Vinaigrette

4 7-ounce Salmon filets
1 Apple, peeled, and sliced thin (coat with fresh lemon juice)
4 thin slices of Prosciutto ham
4 fresh Sage leaves
Cracked black pepper and Kosher salt, to taste
Fresh Watercress as accompaniment

Lay out ham on wax paper or plastic wrap. In center of ham, layer slices of fresh apple that have been coated in lemon juice to prevent discoloring. Top apple slices with sage leaves. Lightly season salmon filet with salt and pepper and place flesh-side down on top of sage leaves, Wrap ends of ham around salmon to seal on skin side and roll over onto seal. Heat a non-stick oven proof sauté pan over medium-high heat. Add in 1 tablespoon of olive oil and sear fish with the seam side up until a light crust forms. Roll fish over and place into a 350°F oven for 8-10 minutes. Arrange watercress around a large serving platter, place salmon in center. Drizzle with vinaigrette (recipe on next page) and serve immediately.

Honey Mustard Vinaigrette

1 tblsp fresh Minced Ginger
2 tblsp chopped Shallots
2 tblsp Rice Vinegar
1 tblsp Stone Ground Mustard
2 tblsp Honey
1/2 cup Olive Oil
salt and pepper to taste

Combine all ingredients except oil in a blender. With the motor running add in oil to emulsify.

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