Kokanee is a landlocked Sockeye Salmon. Kokanee is a great eating fish! Kokanee is part of the salmon family and the flesh of the fish has the lowest amount of oil content of all salmon species. So take special care to not overcook Kokanee. My wife does a tremendous job with all types of fish and especially Kokanee. This…
This time of year we are eating a lot of what we harvest in the fall and winter. Pheasant and Duck is a favorite in our household. My wife has made this recipe several times and we want to share it with you! 2 T. canola oil2 T minced fresh ginger4 large cloves of garlic chopped1 c. shredded carrot1…
I think the best salmon for this recipe is Coho. However, I have used this recipe using; King, Pink and Chum salmon. Yes, that is right, Chum salmon. Chum is actually good for more than just smoking. 3 large onions, halved and thinly sliced 1/4 cup beer or water 1 tablespoon of fresh thyme leaves (dried thyme will work,…
Simple Salmon is just simple to make and allows for the natural light flavor of the salmon to come out. When we catch limits of bright pink salmon. Many anglers comment they will have to fire up the smoker to cook the pinks. While properly smoked salmon is very tasty, when you catch fish that is super bright the…
My wife developed this recipe and I had my reservations about marinating the fish in a soy sauce base. I thought it would be salty. I was wrong! This is one of the best recipes for salmon I have ever tasted. 4-5 salmon steaks or filets (Skin on) 1/3 c. soy sauce 1 T. crushed garlic ¼ c. brown…
1 pound skinless salmon fillet 2 shallots diced 1 tablespoon capers, drained and chopped 1 bunch fresh chives, thinly sliced Juice of one lemon Tabasco to taste Kosher salt and fresh ground pepper to taste Finely dice the salmon. Be careful you do not tear the flesh. In a bowl, combine the salmon, shallots, capers, chives, and lemon juice. …
