{"id":547,"date":"2011-09-02T20:36:17","date_gmt":"2011-09-02T20:36:17","guid":{"rendered":"http:\/\/beta.dongenova.com.s120778.gridserver.com\/?p=547"},"modified":"2011-09-19T20:38:06","modified_gmt":"2011-09-19T20:38:06","slug":"wild-west-salmon","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/wild-west-salmon\/","title":{"rendered":"Wild West Salmon"},"content":{"rendered":"


\n\"\"<\/a> I was listening<\/em> to host Mark Forsythe on BC Almanac<\/a> today and he was kind enough to mention me as he remembered that I was the first person to serve him pink salmon barbecued on a cedar plank, some 10 or 12 years ago. <\/p>\n

Mark was having a delicious time of it on the radio as he was joined by Kale & Nori Culinary Arts<\/a> chef Jonathan Chovancek on the CBC Plaza in Vancouver.  Jonathan was barbecuing a whole, boned pink he had basted in sake lees and stuffed with fresh lobster mushrooms.  That got me hungry, so I called in to tell Mark and Jonathan of another salmon barbecue recipe that is well-suited for pink salmon, called Wild West Salmon.<\/p>\n

The recipe is below, but while I have your attention I just wanted to promote a one-day seminar I am giving at UBC’s Robson Square<\/strong> on Saturday, September 17th.  I’m teaming up with Tris Hussey<\/a>, author of ‘Create Your Own Blog’, on Building and Promoting A Food Blog.<\/a>   I’ll show you how to develop and maintain your own blog, with tips on themes, promotion and writing to attract a larger audience. Then learn to build a blog with Tris using the WordPress blogging platform.  You will have your own food blog by the end of the day! Just go to the UBC Writing Centre website <\/a>for more info on how to sign up. (and check out my other food and travel writing courses as well!)<\/p>\n

…and now back to our regularly scheduled programming.  Here is the recipe for Wild West Salmon<\/strong><\/em>.<\/p>\n

This is one of my all-time favorite recipes for salmon, which I found in a Canadian Homemakers magazine years and years ago.  Don\u2019t be put off by the marinade\u2026it looks and smells like tar!  But once you cook it, the flavour is divine. <\/p>\n

Wild West Salmon<\/p>\n

Ingredients:
\n1 Whole salmon, up to 5 pounds<\/p>\n

Marinade:
\n1 Tablespoon brown sugar
\n1\/2 Cup rye whiskey
\n1 Tablespoon molasses
\n1\/2 Cup vegetable oil
\n2 Tablespoons soy sauce
\n1 Tablespoon each Salt And Freshly Ground Pepper
\n2 Garlic Cloves — minced<\/p>\n

Combine marinade ingredients, mix well and pour into large, flat dish. Remove head, tail and fins from salmon. Run a sharp knife down backbone until salmon opens flat.  Place flesh side down in the marinade and refrigerate overnight or for at least a few hours. When ready to grill, remove salmon from marinade and place skin side down on oiled grill. Barbecue until flesh is just opaque and flakes easily, 20-30 minutes or less, depending on the size of the salmon.  The backbone and side bones should lift right out of the flesh.  I usually serve this with wild rice, or a combination of wild rice and brown rice, and a side vegetable dish. Enjoy!
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

I was listening to host Mark Forsythe on BC Almanac today and he was kind enough to mention me as he remembered that I was the first person to serve him pink salmon barbecued on a cedar plank, some 10 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-547","post","type-post","status-publish","format-standard","hentry","category-food-and-drink"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=547"}],"version-history":[{"count":2,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/547\/revisions"}],"predecessor-version":[{"id":549,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/547\/revisions\/549"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}