Courtesy of David and Kathy Larson, Poplar Park Lodge B&B, Hazelton, British Columbia
1 just-caught wild [coho, chinook] salmon (any size)
salt & pepper to taste
lemon juice (2 tbls for each fillet)
any desired spices (dill, etc)
1 driftwood camp fire
1 sunny day
1 or more families and good friends
Notes:
The salmon should be bled out and promptly filleted, taking care to keep the fillets joined at the belly.
Also, go light on the spices as salmon has a delicate flavour that is easily overpowered.
Rub the salt, pepper and lemon juice into the flesh and place it on a wire rack in the sun until the salt starts to bring the moisture out. We use two racks out of an old refrigerator wired together for this.
When the camp fire (or grill) is down to coals (be sure it is a deep bed of coals) prop the wire racks over the coals in a shallow A-frame and drape the salmon - skin side down -over the racks. Keep the salmon 10-12 inches away from the coals. Another method would be to place a large log on either side of the coals and cook the salmon on racks laid flat across the logs.
How long it has to cook depends on how thick the fillets are. Don’t be alarmed at the condition of the skin; it will be black and inedible. When the thickest flesh starts to open, take it off the fire and serve. Be sure you do not overcook it. The thicker fillets will continue to cook after they are taken off the fire so don’t delay. Call in the troops and eat it hot!
Cheese and crackers spread to use up your leftover salmon the next day:
In a medium size bowl put:
1 cup cooked salmon, bones removed
1/2 cup cream cheese warmed to room temperature
1/4 - 1/2 tsp cayenne pepper
With a fork, mix and stir all the ingredients into a fine paste. Serve in a bowl on a platter surrounded with several different kinds of crackers and dry breads.
Download Recipe
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Poplar Park Lodge and B&B
Situated on one of British Columbia’s world famous rivers, David and Kathy Larson’s Poplar Park Lodge and B&B on the Kispiox River not only allows its guests to enjoy the natural beauty of Northern Central BC, but also allows them to really experience wild Pacific salmon: fresh-off-the line, cleaned and prepared on the river bank, and grilled outside over an open fire. Poplar Park Lodge is not only a destination for avid fly-fishers, but is also a working certified organic farm, emphasizing the Larson’s value and respect for the majestic ecosystem that surrounds them. For more information: www.kispiox.com/poplarpark/index.html
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