Feast your eyes upon this Sockeye!

Salmon is so simple to make taste wonderful. Summer usually starts with my father and I headed out to the tiny fishing town of Sekiu Wa, to attempt to catch some kings. Sekiu is NOT for the faint of heart. Stepping out of the car the smell of the town lets you know that yes, people catch fish here. The eagles happily search the beaches for carcasses, entrails, and lingering small dogs, and if the walls in the hotels could speak they’d be screaming. The local bate shops are manned by the usual suspects, and tall tales are told at the local diner and bar, which ever ones happen to be open that season. Now truth be told, most of the time we end up skunked. Its been a dismal for catching the last couple times we’ve gone, but according to a few science folks, this year will yield a massive return. They are boasting that it should rival the salmon return to the Columbia that happened in 1937 after the dams were put in.

dadsekiu Sekiu2

Its time to get started perfecting my salmon recipe. The easiest way to prep a salmon is to take olive oil, coat the flesh, along with salt and pepper, and strategically place onions tomatoes and slices of lemon all over the top. Then place the whole thing in tin foil and roast or bbq it until its tender and easily separated with a fork. Too easy.  This time I’m taking things up a knotch. I’m making a lightly herbed butter mixed with a lemon, onion and tomato puree.  I can honestly say after making this I’m ready for fishing with my father. May the fishing gods be kind!

salmon (12)

1 fillet of salmon

1 tomato

1 shallot

4 cloves of garlic

2 sprigs of fresh dill

the zest and juice of 1 lemon

1 tsp pepper

salt to taste

1/2 cup butter

First salt your salmon and give it a gentle squeeze of lemon juice. Coarsely slice your tomato, and shallot, and toss them into your food processor with the garlic dill, zest, lemon juice, salt and pepper. Send that whirling around until its a lovely pink puree. Put the puree into a bowl with your butter and stir it until well mixed. Gently smear this butter mixture over the top of your salmon. It doesn’t have to be too thick, just a light spackle job. Place the salmon on a rack wrapped in tinfoil, and pop that in the oven for 20 to 30 minutes depending on thickness and amounts. Take that remaining butter, slice up a huge loaf of sour dough and put that in with your salmon. You can then spend the next 20 minutes making the difficult decision which one to crudely stuff your face with first.

bombass salmon

2 Comments

Filed under Fish

2 responses to “Feast your eyes upon this Sockeye!

  1. A nice sized king would be a delight. I’ also thinking about kelp greenling with just a hint of lime.

    Like

  2. Pingback: The Great Salmon Grilled Cheese Experiment | Feasts of Strength

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