Great new recipe,

with the wild-caught sockeye salmon, that we WILL do again. Won't get into all the boring details, but, start out with a 'special' filet, do a light brush-on, of soy sauce, lime juice, dill weed, olive oil and balsamic vinegar, soak an oak plank in water, put it on the grill at 350, flip it right before placing the filet on it,and finish it all off in the grill, never turning the filet. WOW! Tasty, smoky, juicy salmon. Amazing...

Comments

ladyj said…
Oh, yes! That'll do it. Have friend who goes to Canada every year to fish for salmon, brings back 4 or 5 filets for Brian. Just had a Perch and Walleye fry for Father's day. Southern tater salad and deviled eggs, just like Mom used to make.
10:28 AM
Fam Guy said…
I LOVE walleye and perch. Same family of fish. Doesn't get any better.
7:37 PM
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