Larry Caldwell
Elite Member
Salmon for me. High in Omega 3 fatty acids. Three or four times a week. 15 minutes prep/cook time always under $6.
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Yep. Coho is one of my favorite fish. If you don't cook it to death, it's delightful. East Coasters and supermarket shoppers think Atlantic salmon is a salmon, but it's just a jumped up trout without much flavor.
There's a true Pacific Northwest cuisine. Start with the best tasting ingredients in the world, then don't over-season or over-cook. Last Thanksgiving we had a seafood feast; a pot of steamer clams, a whole Dungeness crab apiece, a simple salad, and French bread. The only seasoning on the table was lemon butter. Pure PNW gourmet, and it only took about half an hour to steam the clams.
If you want tartar sauce with your seafood, here's my recipe. I don't measure precisely, so each batch is different.
3 parts quality mayo and 1 part cultured sour cream. A couple tbsp. minced sweet onions and a couple tbsp finely chopped home fermented dills. The juice of one lemon. At least a tbsp of minced capers. More doesn't hurt. Add the juice of the caper jar to taste. 1 tbsp dried or minced fresh parsley. Refrigerate for 24 hours. You will never eat that store bought crap again.
One of the joys of growing old with dignity is showing the youn'uns what real food tastes like.