Cooked this up for dinner last night. Wild caught (by me) coho salmon, seared in cast iron and then finished in the oven with a brown sugar, bourbon (Ezra Brooks), and pecan glaze. Some mixed vegetables and wild rice (courtesy of my Uncle Ben) were the sides.
Me too, and Uncle Ben does a fine job. Ready in 20 minutes.At least I like wild rice.
We're spoiled here in the PNW with our abundance of salmon. I usually manage to catch at least a half dozen every season, which keeps us supplied for the year. I smoke quite a bit of it.
