One of my favorite foods on our coast is the California King Salmon. We did not have much of a season in the past few years but this year they are back again. I'm able to buy local salmon fresh off the boat. It is expensive, but I like the flavor better than other wild salmon. I usually try to get steaks as they are a little cheaper and I don't mind picking out the bones. I often put a rub on the salmon an hour before my husband barbecues them. For the rub mix together 3TBS of brown sugar, 1TBS of ground cumin, 1tsp chili powder, and about 1tsp of salt and pepper. This rub is enough for several filets and will keep. Use it depending on your taste.
When I have guests I serve a filet instead. I season the filet with butter, garlic salt, and lemon juice and bake it at 350 degrees for about 12 minutes, depending on the thickness of the fish. I always make sure that I have leftover salmon to eat the next day with a salad, or to make salmon cakes.
I enjoy eating me salmon cakes with my green sauce.
The recipe for my salmon cakes vary a great deal, depending how much leftover salmon I have and what is available in my kitchen and garden. I often soak some old sourdough or similar bread in milk, squeeze out all the liquid and add to the salmon. I add dill, tarragon and other herbs. I love eating my salmon cakes with my green sauce.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.