Sylvia's Scenario

I realize I haven't actually posted a recipe lately on this blog because I've been too busy going here and there all summer but let me assure you, I have been eating and not just at restaurants.  Our usual meal consists of some type of grilled meat on the barbecue with salad or zucchini or corn or other summer vegetable.  Pretty simple, nothing fancy.  And since we still have a freezer full of fish from Bruce's  fishing trip , we have no shortage of supply of fish which is what we usually barbecue.  Last week we had fish 3 times, as you can see why. Chicken is the second most popular choice, or game hens or something like that.  I admit, however, I have been lazy this summer and I've been buying those salmon and hamburger patties of different flavors at Whole Foods which are delicious on the barbecue, too. Shopping at Whole Foods can make you a lazy cook because all their pre-made stuff is so delicious!   Recently, I made a family favorite...

Last night we shared some of Bruce's white salmon with our guests who, like most people, have never heard of white salmon. Yes, I mean white, not pink, and yes, there is such a thing. It is a type of king salmon and it tastes the same as regular king salmon. Only one out of 100 wild kings are white and if you see it on a restaurant menu, it will be very expensive. Why are they white? Scientists believe it is genetics, as white salmon don't deposit the colored pigment in their flesh. Since they eat the same diet as regular salmon, it is not believed that it is diet related. I actually think it tastes better than regular salmon (but I think it's psychological because of it's color). Bruce caught one last summer during his fishing trip to Canada so we have several fillets frozen and ready to eat. He and Jim were golfing yesterday when I needed to get it out of the freezer to thaw for dinner and I couldn't tell which fish it was because it looks like the h...

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 wi...