Salmon, Rain, and Rainie

Fall has come aboard Dogbark. We are still busy killing salmon, but it is not quite as easy in the Puget Sound as it was in Alaska. With all the rain, and the girls back in school we aren’t getting out as much as (I think) we should. To preserve what we have been catching, Savai and I made a wonderful Gravlox from the weekend’s fish. Quite good, and much easier than the smoked fish we did so much of in Alaska. So easy, in fact, that I will share the recipe!

Recipe for Salish Sea Gravlox:

• One fresh salmon fillet, Coho or Chinook only
• Herbs of the Day (could be dill, or basil, we used tarragon)
• Sugar, enough to completely coat the filet
• Ava Jane’s Sea Salt, enough to completely coat the filet again
• Hometown Seasoning (we don’t cook anything without it)
• Lemon zest, or orange peel zested, to taste
• Black pepper

Dry and clean the filet. Cover with salt. Give it to Savai or someone else to rub again with remainder or herbs. Top with a bit of black pepper, and a pinch more of Ava Jane’s salt and Hometown. Wrap in plastic wrap tightly. Add an extra Ziploc bag because cleaning refrigerator is not nearly as much fun as eating lox. Place in your “cold press” which on Dogbark means in our fridge, under some heavy objects-a 6-pack of beer or 1/2 Gallon of milk, depending on who is thirsty for what. Keep cold and pressed for 12-14 hours. Remove, and wipe salt/sugar/herbs off using paper towel dipped in Gin. Why gin? Not sure, but don’t eat the fish until the gin has evaporated off. (Don’t ask us how we know.) Then slice it very thinly using a sharp Mora knife. Use knife to fend of children if necessary. Serve with crackers, bagels, red onions, and capers.

Talia’s post covered the newest Dogbarker, Rainie. Short for Rainier Cawrse Esarey. She only get’s the full name when she is really in trouble. Which, when you are only 8 weeks old, happens from time to time…