BY MARK BLY
Don’t forget to salvage last year’s harvest
As we bid farewell to the winter that never was it is time to get ready for the next season, fishing season.
Last year you probably worked your tail off to stock your freezer with carefully trimmed and packaged salmon filets.
Now is the time to use then up as the next run starts in a month. Carefully inspect your packages for loss of seal and freezer burn. Partially burned areas on the fish can be trimmed away and you are still left with valuable fish. The filet that is left may not look pretty, but there are a variety of ways you can prepare salmon that do not require a picture-perfect cut.
As the sunlight returns the outdoor grill beckons, and this where you can prepare this month’s recipes.
The easiest way to prepare a fish of questionable flavor is to blacken it. This is best done outside because it involves a fair amount of smoke. Once the fish is done, you can eat it as is, make blackened fish tacos, or just toss this tasty treat with your favorite salad.
Another delicious idea is to make salmon burgers. This is my favorite way to use salmon. Add some tangy sauce to the top and you have yourself some really good eats. I am sure this will soon become one of your favorites, too.
If all else fails, there is The Alaska Zoo. The zoo will take donations of fish to feed the animals there. I hate to waste and this is a move of last resort. But at least it saves your prized catch from the trash. The zoo requests that the fish be less than two years old and is not freezer burned.
Get in to the garage and clean out that freezer. The kings are almost here.
For the burger
2 salmon fillets, removed from skin, cooked and shredded
2 tablespoons chopped onion
¼ teaspoon fresh chopped parsley
¼ cup bread crumbs (Italian seasoned is the best)
½ teaspoon dried basil
2 Tablespoons lemon juice
1 Tablespoon vegetable oil
Red pepper flakes to taste
For the dressing:
3 Tablespoons mayonnaise
1 pinch of dried basil
Chopped fresh dill to taste (dried is fine, too)
In a bowl, mix all of the burger ingredients except the oil, and form in to six patties about ½-inch thick.
In a large heavy pan over medium heat, add the oil.
Just as the oil starts to smoke add salmon patties and cook about 4 minutes per side, or until browned.
Now for the dressing. Mix the mayonnaise, lemon juice, basil and dill.
It’s just that easy. Smear some atop your burger and enjoy.
1 Tablespoon of paprika
2 teaspoons of salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne (or to taste)
1 teaspoon black pepper
1 teaspoon white pepper
½ teaspoon dried thyme leaves
½ teaspoon dried oregano
It is OK if you don’t have all ingredients on hand. You can wing it with what you have and make your own flavor.
Just mix it all up and store it in an airtight container.
Use as a rub and let set in on the salmon before cooking.