I admit that I’m really loving easy access to fresh, locally caught, salmon. At this time of year in particular, when it’s simple to buy a fillet or a couple of salmon steaks, and take them and a bottle of wine to a local park for grilling, it’s pretty hard not to love salmon. For those of you interesting in grilling your own fresh salmon in a simple, but delicious fashion, go read MacAllister Stone on do-it-yourself salmon grilling:
When I first moved to the Pacific Northwest, I could not eat enough salmon to suit me, and at the time, salmon was extraordinarily reasonably-priced, in-season.
Salmon cooked outside, in the fresh Northwest air, on a charcoal grill has to be one of the finest culinary experiences available, anytime, anywhere. If you’ve been in the Pacific Northwest for any amount of time, you’ll already be familiar with the popularity of good local fresh “salmon bbq”—it took me a little while to realize that doesn’t actually mean salmon smothered in a tangy catsup-based sauce; rather, barbecued salmon is simply salmon cooked on a barbecue grill. The best part of that, of course, is that there’s no need to wait for a special occasion. Salmon is healthy, delicious, and remarkably easy to prepare.
Read more here.