My aunt and uncle go fishing in Alaska every year, and catch their own supply of salmon and halibut. So when we scheduled a winter escape from Wisconsin to their place in Florida for a week (ducking an ice storm as we left) I asked if we could break out some salmon for this project. A large fillet was liberated from their stash.
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| Note, this isn't actually the cut that the recipe calls for, but when life hands you salmon that you can trace back to the boat it was caught on, you go with the fish less processed. |
The fish is rubbed in a homemade spice rub; starting from whole spices, toasting them, then grinding them.
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| Are you grinding your own spices? Of course you are. |
Toss it onto the grill, and voila.
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| Note the lack of snow in the background... |
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| Dinner |
The family was pleasantly surprised by how much they liked the spicing (my uncle was nervous about the fennel). Dinner was declared a success.
Difficulty Level: Medium
Will It Get Made Again? Unlikely. The spice blend is good but not addictive, and salmon is expensive in the Midwest. This is going down as a vacation food, not a staple.
The manatee has nothing to do with the recipe, it's just a cool souvenir photo from swimming with them on the trip.
