The wife brought in a very nice 21-1/2# King Salmon on Friday, right outside the Golden Gate bridge. We let it sit on ice overnight and processed it yesterday. Geez, so what should we have for dinner honey?
Here's she is in action. Sorry about the finger on lens.
Somewhere there in the middle, she's holding it in a group shot for the boat's Facebook post.
Salmon being prepared for a cedar wrapped Mediterranean BBQ
Each piece being covered with a mix of kalamata olives, thyme, garlic & olive oil
Besides the above Salmon dish, we had leftover Salmon belly pieces and a couple odd shaped pieces from the processing, so I had them soaking in a bag full of Olive oil, smoked pepper, garlic, lemon juice and a teriyaki sauce. Of course we always make room for Asparagus.
Belch!
Here's she is in action. Sorry about the finger on lens.
Somewhere there in the middle, she's holding it in a group shot for the boat's Facebook post.
Salmon being prepared for a cedar wrapped Mediterranean BBQ
Each piece being covered with a mix of kalamata olives, thyme, garlic & olive oil
Besides the above Salmon dish, we had leftover Salmon belly pieces and a couple odd shaped pieces from the processing, so I had them soaking in a bag full of Olive oil, smoked pepper, garlic, lemon juice and a teriyaki sauce. Of course we always make room for Asparagus.
Belch!
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