Chum Salmon thrash their way across Highway 101 north of Shelton as the waters of the Skokomish River roll over the road Monday afternoon, November 6, 2006. (Steven M. Herppich/the Olympian)
Chum Salmon thrash their way across Highway 101 north of Shelton as the waters of the Skokomish River roll over the road Monday afternoon, November 6, 2006. (Steven M. Herppich/the Olympian)
Bourbon Glazed Salmon
4 servings
4 6 – 8 ounce salmon fillets or steaks
1/4 teaspoon coarse ground black pepper
1/3 cup dark brown sugar
1/3 cup bourbon
1/4 cup soy sauce
1 teaspoon hoisin sauce
4 garlic cloves, minced
1/3 cup orange juice
1 lemon, juice only
1/4 cup olive oil
Combine pepper, sugar, bourbon, soy, hoisin, garlic, orange juice and lemon juice in a medium bowl and whisk to blend. While whisking, add oil in a thin stream to emulsify. Place salmon in a glass or plastic container or large zipper lock bag. Pour marinade over salmon and refrigerate 4 – 8 hours. Remove salmon from marinade, pat fish dry with paper towels and air-dry in the refrigerator for 30 minutes. Grill fish over medium-hot coals until just-cooked.
Cooking Tip – For a little more flavor, heat the marinade in a saucepan over medium heat until liquid is reduced by one-half. Baste fish with reduced marinade just before removing from the grill.
But it's an accurate analogy!
Ugh...that's going to be a mess when the water goes down!
Meanwhile, our server room has sprung a leak. Luckily it's in a corner without a lot of equipment, and it was mostly just bad last night. But that's just not a good thing.
Is that stretch of road marked "salmon crossing"?
Dark and rainy here all day long. That depresses a lot of the RAT vote, but not the dead or never-existed.
Today is also an official UAW holiday, so "workers" can drink and vote all day long.
That's a disturbing photo!
Could be worse...
