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Sockeye salmon fresh from Homer, AK

travisstrick
travisstrick Posts: 5,002
edited August 2014 in EggHead Forum
I recently was gifted some Sockeye salmon caught by my fathers life long friend and classmate, Dr Joseph Meyer. 

The fish: Salt, pepper, and a very light dusting of Dizzy Pig Shaking the Tree. 

The sauce: Lightly brown some shallot, add caper and crushed garlic. Just before serving, stir the mix with a cold stick of salted butter until it melts and mixes. Mix in the juice of two lemons and the zest from the same two fruit. 


Grill indirect until the fish reaches 140 internal temp. Serve with rice or couscous and asparagus. 



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Be careful, man! I've got a beverage here.

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