Never mind that you’re fully involved in getting everything nailed down for the Fourth of July. If a beautiful, bright just-caught salmon comes through the door, there’s no choice but to drop everything and deal with it.
Basically speaking, there are four ways to handle this. Eat the fish fresh, smoke it, pickle it or wrap in appropriate sizes and freeze for future eat decisions.
If you opt for eating it fresh (and it would be a shame not to), and would like to try something new, simple and quick, too, we have just the treatment from the folks at Spice Islands.
If pickling’s your top priority, we have the how-to for that, too. In fact, thanks to ever-faithful Forum cooks, we so far have six more recipes awaiting their turn in print.
We’ll start our pickling project with this recipe shared by Marian Schultz of Everett, who tells us, “I hope this is one Terry Kelting of Lynnwood can use. It is from a 1971 booklet from the Washington Dept. of Fisheries. I love your column and try many of the recipes you print.”
11/2tablespoons ground cumin
11/2teaspoons garlic salt
1/2teaspoon fine-grind black pepper
1/2cup dark corn syrup
4salmon fillets (6 to 8 ounces each), skin removed
Heat a dry nonstick skillet over medium-high heat. Add cumin and toss for 1 to 2 minutes until cumin is toasted, watching closely because it burns easily. Remove from heat and allow to cool for 10 minutes.
In a small bowl, combine the cooled cumin, garlic salt, pepper and corn syrup, mixing well.
Brush glaze over both sides of salmon. Grill or broil, turning once and brushing liberally with glaze. Cook 8 to 10 minutes, until salmon flakes easily.
Makes 4 servings.
4cups cider vinegar
2cups white vinegar
3cups brown sugar
3ounces whole pickling spices
1tablespoon salad oil
11/2-2 pounds salmon in a chunk
Cheesecloth for cooking fish
2medium white onions, peeled and sliced
Dried hot red chile peppers
Combine vinegars, sugar and pickling spices in a saucepan and gently simmer for 2 1/2 hours. Remove from heat and add the oil.
Wrap salmon in cheesecloth, place in kettle of boiling water (to which 1 1/2 tablespoons salt per quart of water has been added) deep enough to cover fish. Cover and gently simmer (do not boil) for 25 to 30 minutes. Do not overcook; fish should remain firm. Drain and chill.
Cut fish into small chunks. Put a layer of sliced onion and a bay leaf in the bottom of each sterilized pint jar. Add fish to within 1 inch of the top. Cover fish in the jar with the pickling solution and top each jar with another layer of onion and a couple of hot chiles. Seal.
Store in refrigerator. Let stand for several days before serving.
Makes 4 pints.
The next Forum will appear in Wednesday’s Good Life section.