Smoked Salmon

[honda03842]

Every year our Seattle son gifts us with 3 pounds of Smoked Salmon in two 1.5 pound packages (and about 4 pounds of 2 year Tillamock cheese). We love the cheese and of course the salmon.

The salmon is great for a small trailer because it's sealed in mylar and keeps without refrigeration. It means we can always prepare a high quality meal without shopping.

The only problem is 1.5 pounds is good when there's more than the two of us but it always means a lot of leftovers.

This year I found an Alaskan company that provides salmon in 4 oz packages. We bought 3 pounds for the Scamp. The reviews for it were great and I plan to cook some this weekend as a test.

[Jack L]

Leftover salmon can be used to make salmon salad. Sort of like tuna or chicken salad for sandwiches. It is also a great as a leftover with pasta. Just cook some onion, garlic, and peppers in olive oil. Toss the salmon in last then toss in some bow tie pasta. I'm getting hungry thinking about it.

[trainjunkie]

Lemme guess... Smoked Salmon Tenders, 4 oz

These are very popular in Alaska. The company is about a block from my home in Anchorage. Also sold at Costco and most retailers up here including Safeway and Kroger (Fred Meyer here).

If you like chowder, try this in place of clams for a divine smoked salmon chowder.

[honda03842]

Originally Posted by trainjunkie

Lemme guess... Smoked Salmon Tenders, 4 oz

These are very popular in Alaska. The company is about a block from my home in Anchorage. Also sold at Costco and most retailers up here including Safeway and Kroger (Fred Meyer here).

If you like chowder, try this in place of clams for a divine smoked salmon chowder.

We purchased 12 4ox packages for $40. from a different Alaskan company with free shipping. I hope to make Ginny a meal this weekend. I'll let you know how they were..

[honda03842]

Originally Posted by trainjunkie

Lemme guess... Smoked Salmon Tenders, 4 oz

These are very popular in Alaska. The company is about a block from my home in Anchorage. Also sold at Costco and most retailers up here including Safeway and Kroger (Fred Meyer here).

If you like chowder, try this in place of clams for a divine smoked salmon chowder.

Mike,

I made Salmon Chowder, with a green salad and biscuits for us tonight. It was great. We used 2 of our 12 4 ounce packets. We have enough left over for lunch. On the package of salmon it was printed use before 2019 (no typo). Of course it will not last through 2015.

Thanks for the thought, I had never made a salmon chowder.

Jack L

Ginny loves pasta and salmon. That will happen next week. I doubt the salmon will last through August.

[Mike Magee]

I've never been a big fan of salmon in particular, but on our recent drive through Michigan's Upper Peninsula I stopped along US-2 and bought a 1.25 lb chunk of smoked lake trout. It certainly was good. Unfortunately I didn't get to eat much of it... I had it in my mother-in-law's fridge (while staying at her house) and failed to retrieve the remainder when we left! Well, I know her husband enjoyed it. He used to smoke his own fish, but with advancing age he doesn't get out to fish anymore.

[honda03842]

Mike,

We really like Salmon and it's good for you as well though relatively expensive to purchase. The closest good Salmon fishing is in NL and Labrador.

The recipe II used did not call for smoked Salmon. THe smoky ness does make a positive difference. The recipe also called for bacon, I cut back on the bacon, but everythings good with bacon.

Last week we had a number of people for dinner and I made a marinated pork tenderloin wrapped in bacon, another winner.

I do like to cook and Ginny likes me to cook as well, I guess we're a kitchen team..Ginny made a Coconut cake with the tenderloin. Generally deserts are not made here unless we're having guests.

One of our favorite ways to cook salmon is baked with a honey, butter mustard coating sprinkled with crushed pecans.

[Mike Magee]

My favorite way to prepare fish (works with tilapia fillets or whatever) is to cook over charcoal, with a handful or two of pre-soaked hickory chips thrown over the coals just before putting the fish on the grill with butter. Aluminum foil works to keep the fish from falling through the grates, but I prefer a stainless griddle plate because it's easier to scrape off the fish when it sticks. Grilling until it sticks is actually preferable for me; when the fish gets crunchy around the thin edges, it's really delicious.

For a while I was brining the fillets for 15 minutes or so before grilling, but I never measured the salt and water, so the saltiness varied greatly. So lately I just add some salt to taste when the fish is on my plate.

[honda03842]

Just about anything grilled is pleasing. Salmon on the road is usually smoked because we have a 2 cubic foot fridge. Meaning 3 lbs of salmon takes no real space.

We have a little shelve in the 'way back' of the Scamp's built in bread box. We use a plastic shoe box t store the salmon, now filled will 10 4 oz packs of salmon.

There are a lot of hide away storage spots in a Scamp.


Sent from my SCH-I545 using Fiberglass RV mobile app