Tag Archives: Salmon

Grilled Salmon with Hazelnuts

Recipes posted a year ago:

You gotta love the Pacific Northwest for the seafood!  I decided to cook a Kokanee that Casey caught last summer with my Uncle John.  I have always thought it interesting that John, who has an incredible passion for fishing, doesn’t even like to eat fish unless it is smoked.  He is the master of cooking it to perfection in his smokehouse!  He will also share the fresh caught with friends and family.  I remember once going fishing with Uncle John.   I was pretty proud of what I came home with!  Man.. I wish I still had those boots 🙂

And just for fun I had to throw in this picture of my Grandpa Don.  He is pretty proud of these little fish and those are some great boots too!

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Wine & Herb Grilled Salmon

I made this recipe up years ago for a camping trip with extended family, and then sort of forgot about it over time.  Karen’s mom, however, didn’t – because it was the only time Karen’s dad actually ate fish, and then asked for seconds.  So when the family was recently planning a birthday party for Karen’s brother, I was asked if I could do “that recipe” again.  The only problem: I never wrote it down the first time.

After some head scratching, and a little experimentation, I was able to recreate the original recipe.  And when cooked over an open fire or wood-burning grill, it is just as good as I remembered it from years ago.

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Salmon with Blueberry Sauce

Recipe posted a year ago: Wasabi Teriyaki Sauce

My dad recently went on a salmon fishing trip off the coast of Vancouver Island.  He brought home so much salmon!  The ironic thing is he doesn’t like seafood (huge score for us!).  Well, let me say that he did eat salmon a few years back at a campout when Casey cooked it up on an open campfire.  To get my dad to eat seafood is a huge undertaking (he even went back for seconds), so that shows you what a great cook Casey is!

I was also able to pick some fresh blueberries and so had an idea about a blueberry sauce over salmon.  Let me say that this is the best combination EVER!!  I’m just not sure if it gets any better than this.

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East Indian Seasoned Salmon

Salmon is a fun food to experiment with.  There are a lot of spices and herbs that go surprisingly well with the rich flavor of salmon – even if the combinations aren’t something we’re accustomed to seeing together.  An example is today’s recipe, which uses spices more often associated with lamb and fowl dishes, and is accompanied with a cucumber and yogurt raita that would traditionally be used as a dipping sauce for kebabs or spread on pilaf dishes.

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Ginger-Hoisin Cedar Planked Salmon

After nearly two weeks on vacation – including a 4-day drive down to Arizona with stops in Las Vegas (we didn’t gamble a dime), the Hoover Dam (and the new Mike O’Callaghan-Pat Tilman Memorial Bridge), the Grand Canyon, and a week in Scottsdale – we are back home.  We got to experience both unseasonably warm (it was 100 degrees in Scottsdale when we got there on April 1st) and unseasonable cool (it only reached 74 degrees the day we left) weather, and the kids had more than their share – but maybe not their fill – of sun and swimming.  We caught a couple of workouts at Cactus CrossFit (thanks Kevin, Jason, and everyone else we met), made it to the top of Camelback Mountain one morning, and otherwise just enjoyed a week away from our “regular” lives.

Like all good things, the fun and relaxation of being on vacation can’t last.  Eventually, we run out of time or money and have to come home.  But it’s not entirely bad…because when we get home we quickly realize how much we miss some things, like our cats, our own beds, and our carefully arranged kitchen including sharp knives and a full set of spices (notice I didn’t say rain and clouds, which we also came home to).  Something else we miss is the abundance of fresh wild-caught salmon here in the PNW.  So rather than slip into a depression caused by the abrupt stop of natural internal Vitamin D production, I thought it might be fitting to make our first meal back home something that reminds us of some of the finer points to living with moss growing in the shadows of our ears and webs forming between our toes and fingers.

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Grilled Salmon with Coconut Dijon Sauce

This is a super-simple and super-quick recipe for a weeknight when you don’t have a lot of time to prep and still want a meal with lots of flavor.  The sauce is made while the fish is on the grill, and requires only a few simply ingredients that should be in the pantry of any primal cook.  In the process of making this dish, you’ll also have the base for a sauce that would go great with just about any seafood or light meat combination you can think of (grilled pork, fried chicken, scallops – you name it).  So save the leftovers for lunch, and plan something complimentary in the next couple of nights that’s equally quick to use up the remaining sauce.

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Baked Kokanee with Leeks

One of the advantages of living in the Pacific Northwest and growing up in North Idaho is getting the chance to enjoy Kokanee every now and again.  And I’m not talking about the beer from a small town in south-eastern British Columbia featuring a sasquatch on the label (though I have enjoyed a few of those in my day as well).  The kokanee I’m referring is a land-locked variety of sockeye salmon found in parts of western Canada and the western US.  Much smaller than ocean-going salmon (typically only about 12 inches long and around a pound in weight), they are very popular for sport fishing and have an incredible flavor and texture, even compared to other wild salmon.

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