It was conceived of as a Save Our Wild Salmon outreach event for Reno's hip young adult crowd. Over a delicious meal of glazed Salmon (see below for the heartbreakingly good recipe) and a local micro brew from a brewery called Great Basin Brewing Co., we had the opportunity to educate between thirty and forty people about our campaign.
We anticipated that this crowd would immediately want to get involved, so we had a table set-up with postcards, petitions and information they could take-away with them. This event was highly successful, thanks in large part to the organizing done by Andy Mitchell from Patagonia, who recruited the party attendees and even served as host, inviting us into his home and backyard for the event.
The night's signature dish was glazed salmon that left everyone wanting the recipe. The creator of the glaze, Josh Wozniak - also of Patagonia fame - happily offered the secret to this slammin' salmon recipe, as well as the back story. Enjoy:
LC's Heartbreakingly Awesome Salmon Glaze
I was initially treated to the wonderment of this salmon glaze by my girlfriend, who's an amazing cook. I thought that I'd never be able to re-create this, seeing as I am well versed in the art of the perfect grilled cheese sandwich and not in the art of mixing ingredients together.
This recipe will cover two good sized fillets; double the quantities as needed for additional pieces of salmon.
For the glaze itself:
- 3 tbsp honey 1 tbsp dijon mustard
- 1 tbsp (chopped) scallion
- 1/4 tsp cayenne pepper
- 1/2 tsp (chopped) thyme
- 1/2 tsp salt
Place these ingredients in a tightly closed jar and shake until well mixed, then pour from jar onto salmon fillets.
Preheat your charcoal (my preference) or gas grill, liberally coat the top side of your salmon fillets with the glaze, and place skin-side down on your grill, let salmon cook approximately 8-10 mins then close grill cover and let cook another 2-4 mins.
Ideally, you will want the salmon fillet to still appear almost raw in the center of the thickest part of the fillet by about a 1/2".
By removing the fillet from the heat of the grill at this point, you will have a medium rare piece of salmon.
That's it for now from the roadshow - Jeremy, Bobby and Buddy