Fresh Seafood! Salmon on the Grill
Our trip to Seattle has been fun....hot, but fun! After spending time with my daughter and her husband, we went to Bainbridge Island to visit our longtime friends and former neighbors who have spent the last 15 years out of the country. They were down from Calgary and it was a great opportunity to spend some time together.
Another trip to Pike's Market was in order....
all aboard the ferry....
What is our pleasure today? Bouquets of flowers?
The lavender is so fragrant!
Pasta is always wonderful....
The shrimp and prawns look tempting....lobster...yum....
Crab legs are always delicious.
Salmon and shrimp.......that is what is for dinner!
This is so easy and absolutely delicious!
1 3 1/2 to 5 pound whole salmon
Olive oil
Salt and pepper
Fresh dill sprigs
1 lemon, sliced
Wine, for the cook and the salmon! We used a Pinot Girgio.
Lay the fish on a piece of heavy duty foil.
Open the fish and brush olive oil on the inside.
Season with salt and pepper.
Lay slices of lemon on the inside.
Lay sprigs of dill on top of the lemon.
Close the fish.
Make three slices evenly spaced across the top of the fish.
Place one lemon slice and dill into each opening.
Lightly brush the outside with olive oil.
Pour a little wine around the fish.
Place another piece of foil over the top and make a pouch.
Poach the fish on the grill (350 degrees) until done, about 30 minutes, depending on the size of the fish.
PRINTABLE RECIPE
It was so wonderful to have a chance to spend some time together with our friends!
Another trip to Pike's Market was in order....
all aboard the ferry....
What is our pleasure today? Bouquets of flowers?
The lavender is so fragrant!
Pasta is always wonderful....
The shrimp and prawns look tempting....lobster...yum....
Crab legs are always delicious.
Salmon and shrimp.......that is what is for dinner!
This is so easy and absolutely delicious!
Salmon on the Grill
1 3 1/2 to 5 pound whole salmon
Olive oil
Salt and pepper
Fresh dill sprigs
1 lemon, sliced
Wine, for the cook and the salmon! We used a Pinot Girgio.
Lay the fish on a piece of heavy duty foil.
Open the fish and brush olive oil on the inside.
Season with salt and pepper.
Lay slices of lemon on the inside.
Lay sprigs of dill on top of the lemon.
Close the fish.
Make three slices evenly spaced across the top of the fish.
Place one lemon slice and dill into each opening.
Lightly brush the outside with olive oil.
Pour a little wine around the fish.
Place another piece of foil over the top and make a pouch.
Poach the fish on the grill (350 degrees) until done, about 30 minutes, depending on the size of the fish.PRINTABLE RECIPE
It was so wonderful to have a chance to spend some time together with our friends!
Kate--Good Morning! Love seeing your pictures of the market--especially the seafood! I have never cooked anything but salmon filets. Hope you had a wonderful trip.
ReplyDeleteBeautiful photos of Pike Market, Kate. Seattle is an amazing city. And your grilled salmon looks perfectly delicious. I love fresh seafood cooked simply.
ReplyDeleteKate... Thank you for stopping by, I loved having you and it brought me to your grear foodie blog!!! I see La Table de Nana is also on your blog roll... She is a precious one! So glad you had a wonderful time with your friends... Nothing sweeter then good friends and good food, oh! don't forget the fine wine!!
ReplyDeleteWould love to "follow" You...I have learned so much from Monique, xoxo~Kathy~ @ Sweet Up-North Mornings... My door is always open xo....
Kate, what a lovely blog! I loved the trip to the markets...shrimp, lobster tails, some of each please!
ReplyDeleteWe have been getting big heads of cauli at the farm for a little over a dollar. I love it, love roasted cauli soup...we haven't had the heat wave you got...much cooler than usual this year..
Thanks for your visit, and I will be back..
Monique and I go way back..started at a cooking forum years ago..It is a small blog world..not really, 1000's, but we seem to find each other!
we just love the fish market!!!! I don't know what better the fish market or the fresh flowers!
ReplyDeleteSounds like you're having a great visit! Beautiful market pics. The salmon looks amazing! I have that same skyline shot taken earlier this year. My stepson was in town with his girlfriend and they wanted to do the harbor tour. Great views!
ReplyDeletei love your blog !
ReplyDeleteVery nice poached salmon! I wish my husband would eat it!
ReplyDeleteI love all of your terrific photos!
WOW! whole fresh salmon! Haven't seen fresh salmon personally..
ReplyDelete** Question regarding tortilla soup post...
ReplyDeleteIS ALL OF THIS in the soup base ?
I would love to make this, but wasn't sure if I add the beans in with the chicken and water and seasonings.
About 8 chicken thighs, skin and fat removed.
1/2 envelope Lawry's Taco Seasoning
Chicken broth and water (equal portions to cover the chicken)
1/2 can refried beans
1/2 package Queso Fresco
1/2 can chopped green chiles
came over from foodieblogroll great blog wow look at the salmon love it, pikes place is so cool
ReplyDeleteQueen B, Use the first three ingredients only. The other three are for the pupusas. In the broth put the corn, beans, chicken, tomatoes, etc. per the recipe.
ReplyDeleteKate, the salmon looks so delicious. We were in Seattle last month. Love your photos of Pike Place. Wasn't it a fun place?!!! I'll be back!
ReplyDelete