Keziah wrote:Oh my, my chubbyalaskagriz, tell your friend to by any old fish. :o I would not do that to the delicate taste fo salmom. It's nearly sacrilige.
Actually, Keziah- the Pacific Northwest varieties- especially Alaskan Kings, are very robust in flavor and quite hearty. They stand-up well to flavor enhancers. It's common here to see simple grilled praperations and more complex ones, as well.
Are you familiar w/ Maxine Clark? One of my all-time fav l'il salmon cookbooks is hers: Amazon.com: Salmon (9781841721873): Maxine Clark, William Lingwood: Books