Here are two hits for salmon season

What strikes me as a great idea – brilliant, really – is a sort of two-fer fish deal today.

First, we’ll have a favorite way to fix those salmon that have been coming home to our kitchens the past couple of weeks. A dolling-up that salmon gobblers will kill to get at, and even nonfish fanciers will go for. This recipe, in case you missed or misplaced it, first appeared in a Sept. 5, 2001, Forum column.

Then, for seconds, we’ll throw together a snazzy salmon soup that uses every flake of the leftover fish. One that is actually so adaptable to your own personal whims that it should be called elastic fish soup. But contributor Gaary Benson simply called it his brother’s salmon wild rice soup when he first shared the how-to with us in an April 20, 1998, Forum, so who are we to mess with his own label?

Next and possibly even best yet, if you don’t particularly fancy the two-fer option, or it simply won’t work well for you, go ahead and jump on an either-or plan.

And hey, if you’ve yet to connect with a straight-from-the-Sound, fresh-caught-right-here salmon, be patient.

Kick back and wait a bit, because another few weeks should see us into the arrival of another salmon run. It’s just a win-win situation, isn’t it?

The Kruse take on Farewell Harbour Resort salmon barbecue marinade

2cubes (1 cup) butter (do not substitute any other spread)

2large cloves garlic, peeled and minced or pressed

1/4cup soy sauce

2tablespoons yellow ball-park mustard

1tablespoon Worcestershire

2generous teaspoons ketchup

1large side salmon, filleted (leave skin on 1 side)

Reserved marinade

Tartar sauce (optional and not included in the resort’s original recipe, but some of us think we need/have to have it with our fish)

In small saucepan, combine butter, garlic, soy sauce, mustard, Worcestershire and ketchup; stir and heat over low heat, stirring occasionally, until butter is melted and all ingredients are thoroughly combined. Remove pan from heat and set aside. Place salmon fillet in suitable nonmetallic or ceramic pan or dish. With sharp fillet or other knife, crosshatch entire surface of fish. Spoon marinade over fish to cover, reserving remaining marinade for serving. Refrigerate overnight.

To cook on barbecue, transfer salmon fillet to a “boat” made from a double layer of aluminum foil, spooning up any marinade runoff and spooning back over fish. Place boat over prepared coals. (We like to use a lot of smoke with this recipe.) Cook until fish tests done. Do not turn fish during cooking process. Serve with reserved marinade (heat gently to liquify) and, if desired, tartar sauce.

Gaary Benson’s brother’s salmon wild rice soup

3slices bacon, cut into 1/2-inch pieces

1medium onion, sliced

1medium rib celery, thinly sliced

4ounces fresh mushrooms, cleaned and sliced

2tablespoons flour

1/2teaspoon dry mustard

1/4teaspoon dried rosemary

1cup cooked wild rice

2cans (101/2 ounces each) condensed chicken broth

1cup half-and-half

1can (151/2 ounces) salmon, drained and flaked (see note)

In 3-quart saucepan, cook bacon until crisp; drain, reserving fat in pan, and set aside. Add onion, celery and mushrooms to bacon drippings and cook, stirring, until celery is tender. Stir in flour, dry mustard and rosemary. Cook over low heat, stirring constantly, until bubbly, then remove from heat.

Stir in wild rice and chicken broth. Heat to boil, then reduce heat, cover and simmer 10 minutes. Stir in bacon, half-and-half and salmon. Heat, stirring occasionally, until hot.

Makes six 1-cup servings.

Note: Leftover barbecued salmon works well in this recipe – just substitute about 2 cups flaked cooked fish for the canned fish. If desired, the amount of both bacon and mushrooms can be increased – also, then, increase the half-and-half to maintain the necessary amount of liquid. Thyme can be substituted for rosemary, if desired.

Anybody have any favorite salmon recipes to share? If so, please send them to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Friday’s Time Out section.