Hey there sports fans as I told you all earlier this week, we're gonna get caught up around here by starting off with some recipes. I expect that by now, all of the surplus ribs and burgers and potato salad leftover from your Independence Day celebrations have all been consumed. By now y'all could probably use a little lighter fare from your grill. As always, Smilin' Paul is here to accomodate you. Terry, I hope you still drop in, if so tell Richie that he'd best enjoy this supper.
Now the best salmon I've ever had was in Seattle last year and that shouldn't come as any surprise, hell the Pacific Northwest is better known for salmon than it is for leftist America hating congresscritters, of which it has no shortage. This recipe I'm posting today is from my favorite Georgia Peach, Paula Deen. I tried it a few weeks ago and have been making it weekly since. This salmon is absolutely killer, sweet and flavorful and it comes off the grill just beautifully caramel in color. We've been enjoying it here with late season asparagus and some white and wild rice. Serve it up with a nice green salad and some french bread.
4 (6-ounce) salmon fillets
Marinade: 1 tablespoon maple syrup, 1 tablespoon teriyaki sauce, 1 tablespoon pineapple juice, 1 teaspoon minced fresh ginger, 1 clove garlic, mashed and most importantly, 1 tablespoon of good bourbon whiskey
Pineapple Salsa, recipe follows
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (I found overnight to be best...really gives the marinade a chance to penetrate the fish and yet it doesn't overpower the salmon.)
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
Pineapple Salsa: 1 medium size ripe tomato, chopped into small cubes 1/4 cup chopped red bell pepper 2 pickled jalapeno pepper slices, deseeded and finely chopped 1/2 cup pineapple chucks, fresh or canned 1 teaspoon salt 1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
And don't forget the ice cold beer on the side...and good eatin' on ya...
Smilin' Paul Villa U.S. Senate 2010
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
Now the best salmon I've ever had was in Seattle last year and that shouldn't come as any surprise, hell the Pacific Northwest is better known for salmon than it is for leftist America hating congresscritters, of which it has no shortage. This recipe I'm posting today is from my favorite Georgia Peach, Paula Deen. I tried it a few weeks ago and have been making it weekly since. This salmon is absolutely killer, sweet and flavorful and it comes off the grill just beautifully caramel in color. We've been enjoying it here with late season asparagus and some white and wild rice. Serve it up with a nice green salad and some french bread.
4 (6-ounce) salmon fillets
Marinade: 1 tablespoon maple syrup, 1 tablespoon teriyaki sauce, 1 tablespoon pineapple juice, 1 teaspoon minced fresh ginger, 1 clove garlic, mashed and most importantly, 1 tablespoon of good bourbon whiskey
Pineapple Salsa, recipe follows
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (I found overnight to be best...really gives the marinade a chance to penetrate the fish and yet it doesn't overpower the salmon.)
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
Pineapple Salsa: 1 medium size ripe tomato, chopped into small cubes 1/4 cup chopped red bell pepper 2 pickled jalapeno pepper slices, deseeded and finely chopped 1/2 cup pineapple chucks, fresh or canned 1 teaspoon salt 1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
And don't forget the ice cold beer on the side...and good eatin' on ya...
Smilin' Paul Villa U.S. Senate 2010
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
posted by Smilin' Paul Villa | 2:35 PM
2 Comments:
My mouth is watering already Paul and I just finished my dinner! Hope all is well for you this summer. I finished up with an A in Dr Trogdon's class - prepare yourself, that one is a pain! I must take exception to the comments on my beloved Pacific Northwest. I will concede that they fit the left coast of Washington and Oregon to a tee, but just as most folks think Seattle rain means the whole state is awash they forget or don't know there is an east side which is as different politically and socially as it is in climate. I am a proud east sider who would gladly use the precedent of West Virginia to secede from the Left side of the state!! It is most often overlooked (or ridiculed by left-siders) that Senator Maria Cant(do)well beat the honorable Slade Gorton for Senate by winning only 3 of Washington's 39 counties...the east side counties went for Gorton by more than 70% each!
I was thinking I have a solution for all the lefties that cry about not being fairly represented with popular vote vs electoral college in presidential elections... Instead of divesting ourselves of the electoral system, I say it gets modified. For example each state's electoral numbers are based on congressional districts + 2 for their senators. How about we count popular vote by congressional district and the winner of that district gets the electoral vote. The winner of the overall popular vote in state gets the 2 electoral votes from the Senator count. While that won't matter much in South Dakota, as an Eastern Washingtonian I would be fairly represented for a change (as the Republican would win the two districts on the Right side hands down). Think of the implications in California or New York?
Well enough soap box for me. Got some big changes in my life on the horizon and will fill you in on them next time I post-nothing bad, just the good Lord offering us a chance to say farewell to our Navy friends and return home to the Northwest this fall on the dry-side (and right side)of the great State of Oregon. Take care my friend and keep those great recipes coming!
Will Mouat
Hey Paul -
I remain a regular and frequent visitor! This recipe looks so great - can't wait to make it. Thanks - Terry
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