One of my favourite places to visit is Steveston, to see the fish boats and all the bounty they have brought in. Such a variety of goodies, dependent on the season. Octopus, sea urchin, a variety of salmon, rockfish, skate, buckets of shrimp, and so much more. Today the catches consisted of ling cod, pink and coho salmon, shrimp, skate, tuna, and sole.
We picked up a beautiful pink salmon, deciding that the giant frozen tuna, no matter how much we stared at it, would just NOT fit into our freezer. And after a stop for lunch and a coffee, we headed home with our fishy prize. I seem to be one of the few that prefers a milder, less pink salmon. My favourite has to be the chum salmon, which has a very tuna like flavour and love to pair it with asian flavours.
Tonights fish was to be wrapped in a salty lovely blanket of bacon. Because we all know the magic of bacon…
- 1 4lb full salmon
- 1 lb bacon
- 1 tsp chili lime salt
- 1 tsp Old Bay
- 1 tbsp chili oil
- 1 tbsp minced garlic
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
- 1/2 tsp cayenne
- Fresh dill
- Sliced lemon
- 2 green onions, sliced lengthwise
- Cut the head and fins (leave on tail) of salmon.
- Rinse and pat dry.
- Make several deep scores on each side of the salmon
- Combine the ingredients of the wet rub and rub into the inside, cuts, and sides of the fish
- Stuff the cavity of the fish with the dill, slices of lemon, capers, and green onions
- Beginning at the tail, wrap bacon strips around the fish until the entire fish is wrapped
- Place a rack that has been placed on a tinfoil lined baking sheet
- Bake 35-45 minutes at 400F
- (At the end, I placed it under the broiler for about 5 minutes to really crisp up the bacon)