Hi, I'm a resident of issaquah wa, here with my husband in cabo San Lucas. We are 34 and 38 years old came down to vacation for the first time since the birth of our first child (3 years old). We landed in cabo on Tuesday the 16th of September.
Cedar Plank Smoked Salmon with Collard Greens
By Todd Johnson
DirectionsMix Harrisa paste (available at international food stores), honey and champagne vinegar. Soak a 10" piece of cedar in water. Cover with oil and place 1 salmon fillet on top. Cover salmon with Harrisa glaze, salt and pepper. Put cedar on BBQ grill. You can either clear a space in the middle of the coals or put the cedar plank on the grill grate. Cover and cook 10-12 minutes. To make salmon broth, saute fennel, 1 onion and garlic in oil for 20 minutes. Add molasses and cook 15 more minutes. Add fish stock and salmon belly (available at fish markets). Simmer 45 minutes, then strain and cool. To make collard greens, cook bacon until brown. Add turnips and 1 onion. Cook until brown. Add collard greens and chicken stock. Cook 5 minutes until greens are wilted and tender. Season with salt and pepper and cool. While salmon is cooking, reheat greens with 2 cups salmon broth, splash of Tabasco and champagne vinegar. Serve salmon on top of greens. Serves 4.
Recipe from Bryan Weener, Sazerac Restaurant
A Washington State Ferry waits its turn to dock at the Lopez Island Ferry Terminal as the sun rises over Mount Baker in the background.
During my time in Seattle, WA, I've had the opportunity to take all sorts of interesting pictures. There is water everywhere here, and in this shot; it provides a perfect mirror to the road above.