Holey guacamole we have a lot of salmon.
We’re going to be eating fish for a while. No complaints from me, but the preparation is a bit daunting. We’ve decided that the fish must be divided into three groups: to eat immediately, to pickle, and to smoke. I did an awesome recipe this evening from my favorite lady, Martha, which uses hollandaise sauce with pan-seared salmon. No one was disappointed, though the recipe makes more sauce than is necessary. For pickling, we can’t get started yet. Right now the filets are soaking in their salt layers; tomorrow afternoon I can get to them and put together a nice brine. Read More →