Salmon Feasting

Two summers ago, a neighbour of mine took out his boat and went fishing. He returned with fresh salmon that he was giving away. I am so glad to be his neighbour.

The salmon was fished two to three hours earlier, cleaned and ready to eat. But it was a big salmon and, other than cats, not many of my friends like salmon. So in the deep freeze it went.

I asked my fishing experts buddies at the Canadian Fishing Company how long one can freeze salmon. Their answer was years (if well wrapped).

Now that I have a household of guests from out of town, it was a perfect occasion to bring out this gigantic salmon out of its deep sleep.

The salmon defrosted well, rinsed inside and out and did not have any fishy smell (a sign of good fish according to my Canadian Fishing Company buddies). 

Now how to make the salmon? With 7 opinions it was difficult to decide. So the matter was dropped and an excellent bottle of Stag's Hollow Rosé wine was opened to help ponder the situation.

As per the past few nights at somerville kitchen, a drink is served as part of a "Kaiss" (drinks with munchies).

The "Kaiss" inspired mother and brother to go into somerville kitchen and simply chop the salmon in half, add lemon slices on top and bake, uncovered, on medium heat until cooked.

A perfect simple way to cook salmon and bring out a true taste of BC salmon. 

The salmon was served with Tahini sauce (a typical side to fish dishes in Lebanon). This is simply tahini paste mixed with salt, lemon juice and water until thinned. Tomatoes were added to it and dinner was served.

 

What a delicious salmon and dinner this turned out to be.

Despite its size, almost all of it was consumed by old and young, humans and cats. The only untouched part was the head.