The King Salmon is here! This is specifically Columbia River King Salmon. For this delicious ENTREE, I adapted a recipe for Pacific Northwest Salmon in The Basics Cookbook (Silver Palate). The recipe calls for combining butter, honey, brown sugar , lemon juice, liquid smoke and red pepper flakes and cooking over medium heat. I deleted the liquid smoke and red pepper flakes, and added lemon zest and sherry. The salmon was topped with EVOO and fresh ground black pepper and grilled. I poured the sauce on the salmon after it was grilled.
It was incredible and put to "shame" all that farm raised salmon we have endured over the summer!
Sides: Slices of garlic were inserted into pockets of the small round Bolle. The loaf was drizzled with EVOO, wrapped in aluminum foil and placed on the hot grill for 10 minutes. The broccoli was drizzled with balsamic vinegar, covered and cooked in the microwave for 4 minutes. A slice of tomato was drizzled with EVOO and topped with fresh basil.
Wine: Beaujolais Village Chateau de laTour de L'Lang 2014. Superb! I need to serveBV more often!