I've got a new buddy in the meat dept. at my local grocery store. After chit-chatting for a while, I finally asked him if he could tell me when they were gonna put beef shorties out as mgr. specials again. He said they would have to move some salmon first. What kind I asked, he told me sockeye but it should go fast. I had to work a little late tonight, and assumed the worst, that all the salmon would be gone. Sure enough when I got there, no salmon in sight. Bummer! But there in the glass window was my buddy smiling. He came out with a pkg. that he put aside for me. What a guy! I thanked him profusely!
Put the 1.75 lb. filet in 1/2C maple syrup and 1/2 C soy sauce for 30 minutes. This gave me time to get the D. Boone cranked up to 400F burning maple-hickory-cherry. Added a potato pack. At 400F it was salmon on! Got a glaze of maple syrup, honey, soy the last 10 minutes. Pulled it at 118F IT, tented for 5 minutes, and cut into portions. Plated with evoo, garlic red potatoes and a small salad. Tasted wonderful. And we both liked the flavor the marinade and glaze lent to the salmon, without overpowering the fresh taste!
[attachments deleted after 6 months]
