Here you go, Jane. Drunken Salmon From G.I. Diet by Rick Gallop posted by Sharon CB Cooking the fish on cedar adds a smoky flavour. You can also cook it directly on the barbecue. Some of the skin may stick to the grill, but don?t worry. 1/2cup rye whiskey 1/2 cup freshly squeezed orange juice 1/4 cup soy sauce 1/3 cup olive oil 1 tbsp pepper 1 tbsp salt 2 cloves garlic, crushed 2-lb salmon fillet, skin on Soak untreated cedar plank in water for minimum 2 hours and up to 24. In 9 x 13-inch glass baking dish, whisk together whiskey, orange juice, soy sauce, olive oil, pepper, salt and garlic. Place salmon fillet in marinade, skin-side up. Cover with plastic wrap and refrigerate for 6-8 hours. Remove salmon from marinade and place on cedar plank, skin-side down. Place on preheated grill and cook over medium-high heat, with barbecue lid down, for 10-13 minutes or until salmon just flakes with a fork. Be careful not to overcook. Makes 8 servings. And here are two really good fish taco recipes that I have made and liked. I am not sure where the first one came from, I've had it quite a while. Fish Tacos with Chipotle Cream 1 lb fresh white fish (tilapia, halibut or haddock work well) 1/2 c sour cream 1 tsp chipotle in adobo, finely chopped 1/8 tsp salt 1/2 c onion, finely chopped 1/2 c chopped tomato 3 T snipped fresh cilantro 4 cloves garlic, minced 1 tsp ground cumin 1/2 tsp salt 1/2 tsp ground cinnamon 2 T butter 1 tsp finely shredded lime peel 1 T lime juice 4 9-10 inch flour tortillas, warmed Fresh lime wedges Rinse fish and pat dry with paper towels. In a small bowl, stir together sour cream, chipotle & 1/8 tsp salt. In another bowl, combine onion, tomato & cilantro. Set aside. In small bowl, stir together garlic, cumin, 1/2 tsp salt and cinnamon. Rub mixture evenly over both sides of the fish. In a 12 inch non stick skillet, melt butter over medium heat. Add fish, cook 3 minutes. Turn fish and cook 2 minutes more. Break fish into bite size pieces, sprinkle with lime peel and juice. Cook 1-2 minutes more or until fish begins to flake. Remove from heat. With slotted spoon remove fish from pan and discard liquid. To serve, fill each tortilla with 1/2 c fish mixture, and 1/4 c onion mixture. Top each with 2T of the chipotle sour cream , fold in half or roll up. Serve with lime wedges This one is exceptional, but I use flour or whoe wheat tortillas because store bought corn tortillas fall apart when picked up. Fish Tacos with Mango Salsa From Simply Recipes 1 lb of very fresh fish fillets \- (Good fish for tacos are firm fish like swordfish or shark) Salt and pepper Olive oil 1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas) Salsa \- (See Mango Salsa Recipe below) 1 ripe Avocado Cabbage (or iceberg lettuce) Cider vinegar Salt 1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.) 2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later. 3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20\-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds. Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10\-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside. 4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick\-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper. 5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own. Serves four. Mango Salsa 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango) 1/2 medium red onion, finely chopped 1 Jalape�o chile, minced (include ribs and seeds for a hotter taste if desired) 1 small cucumber, peeled and diced (about 1 cup) 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice Salt and pepper to taste Also good with diced red bell pepper and jicama. Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. Linda

I love salmon, smoked, grilled, sautéed, baked, pretty much any way. I like the sockeye best, but more often I have coho, wild caught here in Lake Michigan. The fresh Lake Michigan salmon taste completely different than those prepacked filets from gawdknowswhere and raised under whoknowswhat conditions. Smoke salmon can be very high in salt, so I'd watch that, but smoked salmon does have the same Omega 3 content, as far as I know. I often put a piece of salmon into the food processor, chop it into "minced", then add whatever suits me. Elery likes spinach and feta, I like onion, cracker crumbs, fresh dill. Ashley likes pineapple tidbits and teriyaki with a bit of brown sugar. Make patties and grill or sauté and they're something that pretty much everyone in my family will eat voluntarily. That said, I think if you don't like salmon, don't eat it. I'm assuming you also don't care for mackerel or sardines? I feed my chickens a special supplement so their eggs are high in Omega 3 fatty acids and I believe you can also get Eggland's Best that are higher in Omega 3s. Flax has lots, and you can also get it from strange sources like fresh basil. Studies have noted that the ratio of Omega 6 to Omega 3 is one that concerns health officials. They prefer no more than 4:1 ratio of Omega 6 to Omega 3. Hens fed vegetables high in Omega 3s lay eggs with a ratio of 1.5:1 (yes, that's 1 1/2, not 15) whereas supermarket eggs are closer to 20:1. Grassfed beef has a ratio of about 3:1, but commercial grainfed beef has a similar 20:1 ratio like eggs. So, the much maligned grassfed beef, bison and wild game is a good source of Omega 3 too. If I want to make a burger, I'll add a bit of olive oil because my beef is just too lean. Annie

We love salmon all ways posted...grilled, smoked, poached, cold the next day with mustard horseradish cream, etc. Not fond of sweet glazes but even though bourbon can be sweet, it is a nice balanced glaze with lemon and butter. I buy the wild alaskan frozen. As well as scallops and shrimp and often have a mixed grill in the summer months or steamed/broiled in the winter. Often once a week. Holidays for a crowd i look for a whole fresh wild caught. The initial purchase does seem expensive but doing the math with a bag of fillets, shrimp and scallops...two fillets of salmon, 6 large shrimp and 4 large scallops...a mixed grill with some lamb sausage and a shell steak makes 6-8 meals with sunday brunch leftovers, maybe a pasta dish sunday night and a couple sliced steak sandwiches for monday lunch. All for the cost of one good meal out...we rarely eat out these days. About cooking times, low heat and slow... This cedar planked looks over-cooked but it was still partially frozen and warm smoked so slightly rare. (side fire box ... no direct heat) I would avoid the foam/saran wrapped packaged salmon and try frozen wild caught and maybe smaller portions with a mixed seafood meal. Shrimp cooks about the same time. The simpler the better topped with thin slices of lemon and a fresh herb like dill or thyme. Broiled or wrapped in parchment and steamed. You may just not like the distinctive flavor of salmon. I don't care much for fresh tuna unless it is heavily peppered and hot seared, raw in the middle. Or sushi. Salmon is a once a week meal for us year round.

I ordered. It was just barely a 5 minute discussion. No brainer as we always stock salmon wild caught anyway. The individual cry-vac portions. Usually split one 6-7 oz. My up-right freezer has some drawers and going through and clearing out recently I had an easy go at freeing up one drawer for the 'loot'. Packed beautifully. The insulate foil liner is genius. (I'll repurpose that for my seed starting incubation chamber) I've made three versions so far. Right out of the gate made my usual cast iron sear, skin side down for crispy. Miso glaze. Then used Ina Garten's carpaccio. A hybrid of her salmon and tuna. A bit over-dressed even cutting it down to a 6-7 oz portion. DH loved it but restraint with seasoning will be my next 'poke'. Last night I made an app. Once the ribs came off the grill I still had a very hot fire. I had one small fillet portion thawed I seared skin side down just 3-4 minutes off coals. did not flip. Crispy skin, nice rare top. Flaked with fresh lime, red onion and cucumber pickle. Baquette toasts. Neither dishes were pretty for guests but excellent in flavor. It is just the two of us. No need for pretty. Next wekend we are planning some cold smoking....salmon and fresh mozzarella. And cedar plank hot smoked.