Feeder King is what's for dinner! Food!

So I have no idea what to call stuff.  Kids called it "GOOD!" lol. 

This is a spin off of the antipasta bar trick I did with halibut.

Went to the antipasto bar and got artichoke hearts, roasted garlic, diced kalamata olives and roasted peppers.

Place salmon in parchment paper.
Season salmon to taste with alt and pepper. 
Lay chopped up antipasto bar stuff on top.
Cover with grated parmesan cheese.
Add lime slices to the top and finally top off with pad of butter.

Fold parchment paper.  Pre heat oven. Cook at 425 for 15 to 20 minutes for 15 to 20 pound king fillet.  Smaller fillets can be much less like 4 to 6 minutes.

Voila.  Done. 

Tried this last night. Very delicious! It seemed like more of a white fish recipe before I tried it but ended up just right with the king salmon. Thanks Rudy!
Not as pretty as Rudys but you get the idea...

Tried this last night. Very delicious! It seemed like more of a white fish recipe before I tried it but ended up just right with the king salmon. Thanks Rudy!
Not as pretty as Rudys but you get the idea...

I'm a function over form guy.  If it tastes good, it's a winner!  Looks great!

So a few weeks ago, I decided to marinate some salmon to cook.  I was letting them soak in ziplock bags and then decided to just throw the whole thing into a freezer and see what would happen.  Unthawed it and it sat in the refrigerator a few more days. 

Grilled it and it was pretty good.  It altered the texture to more of the "cured" smoke salmon firmness but it was not dry at all.  Not bad, won't be my favorite way of doing it.  In fact I may take the three quart bags I have left and just smoke them versus grilling over charcoal with hickory chip added for smoke.  Still fun to try new things.



PRE COOKING



Finished product