Elizabeth Ponders Salmon

It’s probably because I’m less than 6 days and 9 hours and 21 minutes from going fishing in Alaska—oh yes, I’m counting!—but I find myself thinking more about salmon and less about plot development.

Wild Pacific salmon.

Beautiful, powerful, predatory.

Delicious.

Food of the gods.

With salmon bright and cold from the sea, all you need is a fire to make a divine meal. And if you’re into sushi, all you really need is a sharp knife.

Yet even nectar gets boring if you have it day in, day out, no time off for plain old water or tea or coffee or soda.

Most often, we have salmon filet marinated in fresh lemon juice, fresh ground black pepper, extra virgin olive oil, and then grilled until just barely done over a charcoal fire. A minute before taking the fish off the heat, Evan spreads a thin coating of pesto over the flesh side of the filet. (Naturally, homemade pesto is best, but face it, fresh basil isn’t always available. Neither is kitchen time.)

We’re going to Alaska to fish twice this year. Even with our friends and family lined up to help us out, that’s a lot of fish.

And like I said about nectar…


So do you have any favorite salmon recipes you’d like to share?