I like salmon so much I had one tattooed on my arm: Joe’s grilled salmon
Salmon played a huge role in all our lives while growing up. For many years we went out almost every weekend salmon fishing. It wasn’t only salmon involved, but we gathered clams for chowder, put down crab pots for dungeness crab and even (but only occasionally) lowered our standards and fished for freshwater trout. We went to Tillicum Village each time visitors came from out of town to show them cedar-planked salmon cooked in the tradition of Northwest Coastal Native tribes. We spent significant amounts of time at Ivar’s Salmon House where we knew our chowder was better but the salmon was amazing. Salmon played such a role in my life that I recently had a salmon
tattoed in a prominent place on my arm. Two different preparations of salmon were common in our household: Salmon Croquettes and Joe’s (my father) favorite way to cook salmon on the grill.
Joe's Grilled Salmon
Ingredients:
Salmon fillets
Garlic cloves
White wine
Butter
Preparation:
Form small “dishes” out of doubled aluminum foil slightly larger than the salmon to be cooked. In each “dish” place a fillet; fill ½ full of wine and several butter pats. Insert several cloves of garlic into each fillet or cover with several cloves of crushed garlic. Place on the barbeque and cook until done.
After a good dinner one can forgive anybody, even one’s own relatives.
-Oscar Wilde
Salmon Croquettes
Ingredients:
2 cups salmon, flaked, canned or cooked
1 can cream of chicken or mushroom soup
2 tablespoons lemon juice
2 tablespoons finely chopped onion
Dash of pepper
1-cup course ground cracker crumbs
1 egg (beaten)
¼ cup milk
1-cup fine ground cracker crumbs
Preparation:
Take one cup of the soup and fold it into the salmon with lemon juice, onion, pepper and course cracker crumbs. Shape into croquettes of desired size. Add milk to the beaten egg. Roll each croquette in the fine cracker crumbs, then the egg mixture and again in the cracker crumbs. Fry in hot deep fat (375 degrees) for 3 to 5 minutes, until golden brown. Drain on paper towels. Serve with the remaining soup if desired, spooned over as sauce.
