You make salmon often when it is one the person you love’s favourite dishes. To keep it fresh, I like to try different versions. I decided that the rich taste of pecan would go well with salmon and created this recipe. Continue reading Pecan Crusted Salmon
I really like deep fried fish. Breaded or battered it doesn’t matter. The frying gives such a great crispy crust and the meat stays moist and firm. However, She Who Must Be Obeyed points out I make a mess when I deep fry and it is bad for me. I hate it when she is right (an all too common occurrence). Continue reading Sriracha Oven Baked Fish
I take part in a discussion group at Smoked Meat Forums. A member there manufactures and sells his own line of cures and brine. He was kind enough to send me a package of his salmon brine. So, you need to know he supplied it for free but this is my honest opinion of it. Continue reading Mad Hunky Salmon
I like sushi. She Who Must Be Obeyed calls it bait. Sigh. Her objection is the raw fish. Continue reading Wasabi Shrimp Roll
Sometimes you just need a meal in a hurry. There is no reason it can’t be tasty! She Who Must Be Obeyed had a couple of pieces of sockeye salmon fillet and we were busy. I made a simple glaze and grilled it. Home made fast food! Continue reading Honey Sriracha Salmon
Episode 17 of my community TV program on ShawTV East Kootenay, You Can Make It, shows how to make Sausage Balls, Garlic Honey Mustard Chicken and Fancy Shmancy Salmon.
The Old Fat Guy
Episode 16 of my ShawTV East Kootenay community TV show you can make it shows me making Barbecued Spareribs, Crangria and Candied Salmon!
The Old Fat Guy
I love grilled shrimp but I have never really cared for it with tomato based commercial barbecue sauces. I just find them too sweet for the already sweet shrimp. Continue reading Koss Sauce Shrimp
Getting a nice piece of wild salmon is difficult and expensive here in the mountains. You can get small frozen fillet pieces. She Who Must Be Obeyed loves salmon so I do what I can. Continue reading Quick Glazed Salmon
I am old enough to remember the days of the stodgy old steakhouses. They had white table cloths, huge hunks of beef and a standard set of appetizers and side dishes. One of the common dishes was Shrimp Louie, shrimp in a tasty pink sauce. It was a rich appetizer served in a chilled glass. I have updated it to a more modern version with shrimp on skewers to make them a finger food with a tasty dip. Continue reading Shrimp Skewers Louie