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If you’ve never paired salmon with cucumbers, you are missing out. It’s a surprisingly natural combination, and since both are in season now, I thought I’d put them together in a pretty little date-night dish.
When life gives you salmon, LOTS of salmon, make salmon patties. Sure, you can make these with regular cuts, but I prefer to make my salmon patties from “spoon meat,” which you scrape from the carcass. Here’s how to do it.
Trolling for fish – salmon or otherwise – is unlike almost every other type of angling. Trolling causes a cascading avalanche of emotions all ultimately flowing into caught fish, the promise of dinner, and a zenlike state… if you’re lucky.
Smoking a lake trout (a/k/a mackinaw) is a lot like smoking a salmon, but I recently had the chance to smoke a couple fish in Manitoba, Canada with some Cree Indians and learned a lot about the process.
Think of this as a Scandinavian summertime dish: Gently poached salmon served simply, with a mixture of sour cream, horseradish and dill. Perfect with little fingerling potatoes. Simple, but seriously good.
Salmon candy is a special kind of smoked salmon that’s been cut into strips, dry cured with sugar and salt, painted with birch or maple syrup, then heavily smoked almost to the point of jerky. It’s one of the more addictive trail foods ever made by humankind.
Not everything on this site needs to be exotic. Sometimes you want a simple, easy dish you can make on a Tuesday night after work. This is one of those recipes. Salmon and avocado are naturals together, and this salsa is basically a deconstructed guacamole.
Salmon are much more than just a fish. To many Indian cultures, they are a lifegiver, a source of mystical power and force. Like most Americans, I didn’t believe such stories. But after one of the weirdest fishing trips I’ve ever been on, I’m starting to come around to the Indians’ way of thinking.