Man and salmon cooperate in Seattle.
Several years ago I spent some time in Seattle, there for a high school reunion and to visit Ron and Laura, great friends of mine with whom I worked in New York. One day we went to take a look at the salmon ladders, because those great fish were on their upstream homecoming. It was a magnificent site; I had not seen that many wild salmon since I lived in Alaska.
That visit was on my mind recently when I lucked upon some wild Coho salmon and decided to put a rub on a filet and broil it. I think it is a shame that so many people have never tasted a wild salmon.
Beautiful color and texture, a perfect filet.
A good cure: brown sugar, salt, pepper, and lemon zest.
I left the rub on the filet, at room temperature, for about 45 minutes, then broiled the fish for 8 minutes or so. (Be sure to remove all the pin bones.)
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