Ahhh... Summer in Oregon.. Hot sunny days, cool nights, great BBQ's.
Well, at least not the sunny days. We've had plenty of cool nights ( and wet days )... but dire predictions aside, summer IS coming and the weather will turn nice soon. Nothing goes better at a BBQ than a whole side of smoked salmon with Grand Central baguettes and a homemade horseradish Dill spread.
In case you're not from the Pacific NorthWest, I have to let you know that we have Salmon coming out the wazoo... you can't swing a dead cat without running into a native fisherman or store selling fresh salmon out of the columbia river ( we don't eat the salmon out of the Willamette, but that's another story ). Unfortunately, I'm so swamped with work due to my new slavedriver of a boss ( Hi Harry!! ) that I can't seem to find time to swing a dead cat or get fresh Salmon.
So here we are: two fillets of Coho, Fresh from the waters of QFC Supermarket ( previously frozen so we don't get any nasty parasites ). Each one is about 1 1/2lbs and beautifuly colored.
Cure is simple ( Ella wanted to get in the blog, so there you go baby )