Two Recipes for Grilled Chinook | Salmon University

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Two Recipes for Grilled Chinook

By on August 23, 2014

Grilled Chinook Salmon

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Cooking is a passion of mine and there is nothing I love more than creating some dish with seafood that was caught by us, ensuring the upmost quality. I stopped by my local farmers market and picked up some great produce to go along with the salmon. Fresh Chinook salmon, you don’t have to do much to this to make it great. I keep the seasoning simple: rub it with good olive oil, kosher salt and cracked black pepper. I slow cooked it on my Weber grill using Alder chips for a delicate smoky flavor. The finished product:

Grilled Chinook salmon served on a bed for spring greens with grilled zucchini, roasted red peppers and corn, avocado and shallots.

Bon appétit!

Grilled Chinook Salmon on Couscous with Washington Peaches

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The salmon:  it’s fresh, taste the fish.  Just rub with olive oil, season with kosher salt and fresh cracked pepper then grill to medium rare.

The couscous:  Grab your favorite brand and follow the directions on the box.  Season the tomatoes with olive oil kosher salt and fresh cracked pepper (I said this was simple didn’t I?).  Grill over high heat for 3 minutes turning halfway through for nice grill marks.  Add the tomatoes to the couscous along with a few chiffonade’s of basil, season to taste.

The peaches:  Cut the peaches in half and spray them with a non-stick spray.  Apply a liberal amount of brown sugar and grill over high heat for 4 minutes.  The heat will bring out the juices in peaches that are even less than ripe and the flavor will play nicely with the salmon.  If you don’t believe me, try it!

Buy local, eat fresh.

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Anthony Warren
For years Anthony Warren has been fishing out of Ilwaco for salmon and bottom fish. When the craze for Albacore Tuna fishing hit the sport fishing fleet, Anthony was right there chasing these longfins. You can find him on the team “Bad To The Bone” which fishes the Oregon Tuna Classic charity tournament.

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