Decadent salmon
Posted: Tue Jul 12, 2011 4:55 pmIt is that time of the year again for one of my favorite BBQs.
Those resident coho this time of year are exceptional table fare. The secret is not to over cook them. One of the first of year always gets a special treatment.
A boneless fillet goes on a heated grill, after 5 or 6 minutes I coat the fillet with cracked crab and grate a favor cheese over the crab. After another couple minutes the fish is done, the crab warm and the cheese melted.
Tonight I'm serving the salmon with dirty rice, sauted fresh pea pods and broccoli from the garden, with warm french bread on the side and a nice white wine.
Great dining -
Curt
Those resident coho this time of year are exceptional table fare. The secret is not to over cook them. One of the first of year always gets a special treatment.
A boneless fillet goes on a heated grill, after 5 or 6 minutes I coat the fillet with cracked crab and grate a favor cheese over the crab. After another couple minutes the fish is done, the crab warm and the cheese melted.
Tonight I'm serving the salmon with dirty rice, sauted fresh pea pods and broccoli from the garden, with warm french bread on the side and a nice white wine.
Great dining -
Curt
