It's no gamble, step back in time. This small town, just before you hit the Hood Canal floating bridge is the perfect place to let the bumper riders go around you.
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
I went to Mount Rainier yesterday, and was rewarded with a great day with terrific weather!
Spending some time in the city taking care of my wife who is recovering from a double lung transplant, was amazed at the view from the Villa Appia Apts. My most heartfelt thanks to people who are organ donors, a gift of life that is wonderful.