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oh the anticipation...a slab of salmon

RRP
RRP Posts: 26,455
edited November -0001 in EggHead Forum
I just rubbed this 1.3# slab of wild caught Coho salmon for tonight's supper. The rub was simple of equal amounts of dark brown sugar, stone ground mustard and bourbon! Added was a few shakes of dill weed, salt and pepper. Letting it sit in the refrig for a few hours to mellow. For a twist I'll use a can of beer in a pan for moisture and then some tarragon to sweeten the smell.
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As much as we love salmon I don't know why we don't have it more often!
Re-gasketing the USA one yard at a time 
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    Nice Ron. Hold the grill for a bit I'm on my way.
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  • maddaug
    maddaug Posts: 56
    Hang on there Flpoolman, we live alot closer and can be there in about 30 min. Looks delicious Ron. Of course we had a little tag along last time we bought salmon in the way of a live worm. :ohmy: Kroger says they are always in wild caught fish. We the public usually don't see them. YUCK!! Hope you eat before seeing this.
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  • RRP
    RRP Posts: 26,455
    Thanks for the heads up, Jim/Shirley! Guess it will be supper by candle light as I can't tell my squeamish Pat! Actually this came from Dixon's and has been in my freezer for 3 months so I hope any passengers won't be noticed! I've never heard that before with salmon, but wild fowl - yes.
    Re-gasketing the USA one yard at a time 
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  • maddaug
    maddaug Posts: 56
    On another note, Jim said to let you know we took our lump back to GFS. They took our name and we are supposed to get a call back about the lump. Hope they do and will bring back the Royal Oak.
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  • BobS
    BobS Posts: 2,485
    That rub/marinade is currently my favorite! The tarragon sounds like a good adder. Were you talking about directly on the fish or in the beer?
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  • RRP
    RRP Posts: 26,455
    Shirley, glad to hear Jim did. If more people did that GFS would get the point. I, instead just quit buying from them. Jim's method was a better attention getter!
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,455
    I just add 1 T of tarragon to the beer and some water for the olfactory benefit that it seems to lay on the fish along with the alder smoke. Complex I suppose but I THINK it has all come together for our tastes for a few years now.
    Re-gasketing the USA one yard at a time 
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    That looks great!Post some finnish pics PLEASE!
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