Grilled Salmon

It has been very hot in Portland. Very, very hot. There were rumors that it might get to 108 degrees in some parts of Portland yesterday. I also heard 111. As a result, I have not been cooking very much. Or at all, really. Aaron's been cooking and grilling, but now it's just too hot for any of that nonsense. So rather than bore you with what I've been eating (mostly Otter Pops), I've got a short post about grilling salmon and why it is wonderful.

I love salmon. It's not just being from Alaska, although that does have a lot to do with my love, salmon is just wonderful. Correction, WILD salmon is wonderful. I don't eat farmed and I eat Pacific only and Alaskan when I can. Grilling salmon is so fantastic and it really lets the fish shine through. All you really need is a piece of fish, some butter, salt and pepper. I went an extra step last time and added basil and sage from my own garden (I love saying that!). It was delicious. Heck, you don’t even need that stuff if you don’t want to. Salmon is delicious in and of itself.



Either way, go get some delicious, tasty, wild salmon. And, if you feel like it, dot it with butter, a bit of salt and pepper and some herbs if you feel like it. Wrap it up in foil. Throw it on the grill and wait until it is cooked through and a beautiful light pink. You'll know when. It will be moist and delicious and you'll thank goodness for fish and summer. Unless it's like right now and you just wish you were a fish and could swim around all day.

Did I mention it's hot?

I've got some things up my sleeve for when it cools down, some of which involve my oven. I'm not touching that thing until I'm not on a steady diet of Poncho Punch and Sir Isaac Lime. See you on the other side.