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Get off my LAWN! "Grumpy Old Farts"
- Thread starter B-string
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Passinwind
I know nothing.
- Dec 3, 2003
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- Designer/Toaster Tech @ Passinwind Electronics
My favorites:
Poached, with fresh pesto or maybe a modest hit of lime basil or dill.
Plank roasted or grilled. Out here alder is the plank of choice.
Smoked. That can approach Black Art status, but man can it be great when done by a savant. I've never bothered to learn since the Native American guys here do it so well and I'd rather stick with preparing fresh fish when that option is available.
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I'm curious now ............ Wats plank roasting when it's at home??
Passinwind
I know nothing.
- Dec 3, 2003
- 23,079
- 46,041
- Disclosures
- Designer/Toaster Tech @ Passinwind Electronics
Like so, more or less: Invalid Link Removed
bro @BassmanPaul you've come to the right place.
As an Alaska Native my dad owned a seiner and I travelled with him starting at 3 years old.How did you get the salmon? Were they steaked out or filets? Either way, you have to divide them up into single serving size. If the fish is whole (I hope cleaned) here are two ways.
Steaked: while the salmon is laid sideways, cut from top to bottom like you would make pork chops. That's the classic salmon steak. Fry over medium heat, gently salted and peppered. Cook 4 minutes per side. Serve with traditional Native style-- boiled potatoes and a vegetable. Get fancy and serve with new spring potatoes with a fresh basil sprig and a sprinkle of lemon.
Filet: again, cut into serving size pieces. This time, salt pepper, a sprig of basil and zest of lemon. Wrap in aluminum foil. Make sure it's air tight. Place on a cookie pan and bake for 18 minutes. Serve with your choice of side. Roasted asparagus, a light salad.
Storing? How much did you get? Do you have a Food Saver? If you got whole filets, put half in each Foodsaver bag. Pick the "Moist" setting. Immediately freeze. Whole salmon? Steak out at about 1" per steak. Put two steaks per bag in the Foodsaver and freeze immediately. Make sure you label and DATE every bag.
Ask questions-- I'll be glad to answer. Congrats on your salmon score too!
EDIT: I forgot to mention a couple things. First, the less you handle or season a salmon the more delicious it is. It can be heavily seasoned but there is much pleasure to a simply baked salmon filet. Second. Got baked salmon filet's leftovers? Clean salmon of bones, break up by hand into small pieces. Then make a salmon salad exactly the same way as tuna salad. There is NO comparison to the beautiful taste of salmon salad sandwiches. Just my 2 cents..
Edit Edit: A regular sized salmon chop an inch thick is about one serving of protein, and for filet's about 4-6 oz's, or 4-6 inches if the filet isn't thick. Almost like a "lady cut" of steak.
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Alder is the de facto standard for smoking by Alaska Natives. It's so prevalent here and it adds a sweet pleasant flavor when smoking salmon.
I tried smoking Salmon once but couldn’t get the thing to light!
Speaking of which, there's been a big run of red sockeye here in Sitka. As most of the guys I work with fish, I trade them computer work on the side in exchange for deer meat and salmon. I place my order for steaks and fillets, and they give them to me sealed and frozen.
I tried smoking Salmon once but couldn’t get the thing to light!
From one Canadian to another...
...
Did you rub it down with virgin olive oil first? Don't forget to wipe off your hands when you do!I tried smoking Salmon once but couldn’t get the thing to light!
Once it's wiped down with olive oil that salmon will go up in flames... lol
Did you rub it down with virgin olive oil first? Don't forget to wipe off your hands when you do!
Once it's wiped down with olive oil that salmon will go up in flames... lol
And, don't forget to wrap the salmon in the appropriate "alder paper" or put it into those funny looking, glass pipes
.
How old are the retiring horses in people years?
NOTHING is virgin here for long. That and lacking 3 wise men is why Jesus was born elsewhere.Did you rub it down with virgin olive oil first? Don't forget to wipe off your hands when you do!
Once it's wiped down with olive oil that salmon will go up in flames... lol
So... what do you GOF's do to waste your time when not making music or heckling on TB?
Tonight, after doing all the yard work (mowing, trimming three trees and a lilac, all by myself no less), I decided to return to an old hobby I have not done since probably the 90's. The ancient art of torturing life forms less fortunate as ourselves... Bonsai!
I've been allowing several maple sapling to grow this year so I could use those as my victims. I pulled up one about a foot tall, then three other much smaller and pliable sapling, and potted them close together. If more than two survive the transplant, I'll move forward with this and begin training and pruning. Cell phone pics in a minute or two.
Egads, pics were all crap. Try again tomorrow.
Tonight, after doing all the yard work (mowing, trimming three trees and a lilac, all by myself no less), I decided to return to an old hobby I have not done since probably the 90's. The ancient art of torturing life forms less fortunate as ourselves... Bonsai!
I've been allowing several maple sapling to grow this year so I could use those as my victims. I pulled up one about a foot tall, then three other much smaller and pliable sapling, and potted them close together. If more than two survive the transplant, I'll move forward with this and begin training and pruning. Cell phone pics in a minute or two.
Egads, pics were all crap. Try again tomorrow.
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Ba dum pum, crash.I tried smoking Salmon once but couldn’t get the thing to light!
Now hear this, GOF's. Roll call! Report on all appendages, fingers, toes present and accounted for.
We aren't going to play again until October 18th, Alaska Day. So I'm gearing up to do the retirement homes nooners. Odd but the songs are getting newer and newer requests. Ten years ago I got Sinatra and Tony Bennett requests now it's up to the 60's and 70's. If I play noontime, I get a very nice full meal. If I play dinnertime it's usually a sandwich, jello, and some raw carrots or celery. And a cake. That's my payment by the way. And I always sit with the silver hairs when I eat. I love their stories. There are actually still some WWII vets in a couple of the homes.
Tomorrow I'm doing a salmon plank bbq with wife Carey and she's making homemade coleslaw with pineapple and raisins per my request. Probably some Bush's baked beans on the grill. Sunday we shop for the week then do some chores around the place. Like all you GOF's I have many unfinished projects.... sheesh....
We aren't going to play again until October 18th, Alaska Day. So I'm gearing up to do the retirement homes nooners. Odd but the songs are getting newer and newer requests. Ten years ago I got Sinatra and Tony Bennett requests now it's up to the 60's and 70's. If I play noontime, I get a very nice full meal. If I play dinnertime it's usually a sandwich, jello, and some raw carrots or celery. And a cake. That's my payment by the way. And I always sit with the silver hairs when I eat. I love their stories. There are actually still some WWII vets in a couple of the homes.
Tomorrow I'm doing a salmon plank bbq with wife Carey and she's making homemade coleslaw with pineapple and raisins per my request. Probably some Bush's baked beans on the grill. Sunday we shop for the week then do some chores around the place. Like all you GOF's I have many unfinished projects.... sheesh....
Our group played tonight(Friday)at an American Legion.We walked in, looked at the crowd and thought "Great American Song Book" night. Then we went "wait a minute-they're our age." Rock-n-roll all night!
- Feb 12, 2006
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- Development Engineer-Mesa Boogie, Development Engineer-Genzler (pedals), Product Support-Genz Benz
One is 30 and the other is 23 (bigger breeds don't live as long, both horses are at about the same physiological age)
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