OK, I've done salmon before, but it was really just a trial run while learning and I wasn't too impressed with it. It was fish I bought at Sam's; so that might have influenced it. I'm thinking that I'm going to spring for some "wild caught" salmon at the local HEB (TX supermarket chain). If that is an unwise choice, please tell me. This will be a dinner for us, and our daughter and SIL, who just completed nursing school (daughter has another year).
I've been searching and reading about salmon here for the last hour or so. BearCarver's opus on doing salmon seems to be a big favorite but it means buying and prepping on Thursday, smoking of Friday and waiting for Sunday dinner. I don't mind the effort but I don't want to screw it up either; so if you have suggestions please chime in.
I'm thinking that I'll probably get a tuna steak and some gulf shrimp, too. Those I will grill in the Weber kettle come Sunday. Heck! I might as well do some ABT's too since I'll be bacon wrapping the shrimp. I'm thinking about 2 salmon steaks and a couple of pounds of shrimp and maple smoked bacon. Does that sound about right? I don't want to run short and don't mind sending left-overs home with SIL.
I'm not much good at sauces and doing sides. Most of what I do is simple stuff . . . smoked potatoes, slaw . . . that sort of thing. If you have suggestions for sides, I'd like to hear them, too.
Sooooooo . . . if you have wise counsel or even warnings about what not to do, I'd love to hear from you. I've got about 48 - 72 hours before committing to a menu and cook plan.