I took this photo tonight at 4:37. Just a calm and beautiful day on the Salish Sea.
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
This is my UW daughter and her weekly video from Paris......I think she does a great job and would like to share with others.......especially touching seeing video of where the attacks happened and her feelings....a future news caster...
Shot was taken on 11/21/15 from Kerry Park.