I can't believe how quickly time flies. Seems like the winter went by so fast. I started dusting off the old barbecue the other day getting it ready for the grilling season. Just spoke to my top supplier of Copper River Salmon (he's located in the Butcher Shop section of the Club Sauce website). He tells me they're expecting a pretty good run this year and a number of people are on the waiting list for the early catch which starts around May 15. It got my mouth to watering thinking of cedar planked grilled salmon with a little olive oil and some dry rub seasonings. Maybe grilled salmon with Thai Chili Garlic dipping sauce layered on top just before removing it from the grill or maybe some papya mango chutney in the same way. Well I can't wait for the shipment of salmon, just a few more weeks. Nothing like fresh caught wild salmon in the spring and summer for grilling. If you've got some good cooking suggestions let us know or if you've got a great recipe let us know. With your permission we might even include in a ecookbook or put it on our website.
posted by marxana1 @ 7:41 PM
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