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Summer Salmon Barbecue


This weekend we had a big summer barbecue featuring our favorite of all foods…King Salmon. Bruce and some work associates like to go fishing to the outpost in beautiful British Columbia located on the Queen Charlotte Islands.  This year Bruce caught the biggest salmon, a 42-pound Chinook salmon, the largest he has ever caught.  Usually, when anybody catches a salmon that large, the guides will make them throw it back to keep the genetic pool circulating in the ocean. But this poor salmon was injured too badly after reeling him in so Bruce had to keep him...


Soon, it looked like this…


 and then it looked like this


We prepare salmon in a rather simple way.  Wrap in foil.  Slice onion and place on top.  Cook in the foil on a hot barbecue grill.   With a thermometer, immediately remove the salmon from the heat when the internal temperature reaches 110 degrees and let sit for 10 minutes wrapped in the foil.  (It will still continue cooking after removed from heat).  Your salmon will not be dried out if you cook it this way and it turns out perfect.  You'll be sure to get your omega-3 fatty acids on a regular basis because you'll love eating fish as much as we do!

Bruce had the honors of serving the salmon as the feast began.


We invited a few friends to share in the salmon feast.

  
You better like fish if you come to this party and I think everyone did!


I let Bruce prepare the salmon and I was in charge of everything else!  First of all, I made my daiquiri recipe in jars - I made strawberry and pina coladas.



It was a hot day and they started disappearing fast! (But we didn't run out, thank goodness! I made 20 daiquiris in jars and filled two tubs of ice to put them in). Then I put a tray of straws, strawberries and pineapple to serve with the drinks. 


I also had Arnold Palmer available in a couple pitchers since Bruce had some of his golf friends at the party and we love Arnold Palmer.



Some of our guests brought food like these homegrown fingerling potatoes picked the same day.  Delicious!  Thank-you Travis and Countney!



The salads started lining up.

 

I made my favorite salad Couscous and Black Bean Salad and a new recipe of Cheddar Jalapeno and Chive Biscuits which were a HUGE hit and went perfect with the salmon.

I also made my Asian Pasta Salad which is a family favorite.



Some guests also brought dessert, we put out some ice cream and started making coffee drinks and the eating & drinking feast continued even after we were all filled up on salmon.  And the chicken picked up the crumbs.

This is what summer is all about.  Good weather, good food, good friends, good times.


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