When my husband and I go out for sushi, my favorite roll is tuna avocado and scallion. I decided to combine these flavors to create a burger to serve to my vegetarian friends at a BBQ.
The Northwest is known for wild salmon especially Copper River caught and we are known for the wild growing huckleberries plus hazelnut trees and sweet Walla Walla onions.
Growing up in the Pacific Northwest, seafood is king. And the most amazing is the bountiful salmon. We are blessed with the freshest most flavorful salmon anywhere in the country.
Cooking on wood planks was born years ago by native Northwest American Indians and continues to be a very popular method for grilling still here in the Northwest.
Living in the Las Vegas valley and loving southwest food, I was inspired several years ago to create a salmon recipe that was truly southwest.
My husband and I spent summer of 2007 living in beautiful Portland, Oregon and we both really came to love the Pacific Northwest during our stay.
This recipe is named after the Salmon Huckleberry Wilderness in
The Fish hatchery in my home town of Issaquah, Washington, raises Chinook and Coho salmon. These species of salmon travel great distances during their life spans.
My garden has been abundant with fresh basil this year, so I've been constantly imagining new ways to use my delicious crop.
The love of ceasar salads and salmon together. Its the
only fish my husband will eat again and again. You
can fix salmon so many ways and never get tired of it.
This is an "easy on the wallet" knock off of a crab cake sandwich and in my opinion tastes even better made with tuna!
Like Kelly says, this burger pairs deliciously with Sutter Home Pinot Noir.
I fish for yellowfin tuna in the Gulf of Mexico in Texas and Louisiana.
Cooked in Pacific Northwest style, on fragrant cedar boards. Make sure they are untreated. The rosemary is a perfect compliment to the cedar, as is the brown sugar in the vinaigrette.