Get This Party Started!

Man, that sounds amazing. 

season salmon with salt and Bengali 5 Spice powder (home blend)
sear presentation side, flip and place in 350deg oven till done

Rough chop 2 large bunches of kale.  Wilt in a hot pan then cover half way with chicken stock (home canned) and braise, lid on, till done (remove lid during last few minutes to evaporate most of the liquid)

Saute minced garlic, ginger and green chiles till soft add tomato soup (home canned) and a healthy pinch of Garam Masala (home blend) and s&p and simmer to combine.

Combine tomato soup and kale plus 3-4 table spoons of goat cheese.  Stir till cheese melts. Hit it with a heavy squeeze of lemon and serve under the fish with crusty bread

Salmon works best as you need a hearty flavored fish to stand up to the spices

that sounds great, I still have a few chunks of Fall King filet in the freezer; there will be less there after I try this recipe, thanks for sharing it Pelagic!

I could have told you that...

Pelagic I need you to brag more. I.e. take more pics. I wanna see these fish before they end up on yer plate!!

season salmon with salt and Bengali 5 Spice powder (home blend)
sear presentation side, flip and place in 350deg oven till done

Rough chop 2 large bunches of kale.  Wilt in a hot pan then cover half way with chicken stock (home canned) and braise, lid on, till done (remove lid during last few minutes to evaporate most of the liquid)

Saute minced garlic, ginger and green chiles till soft add tomato soup (home canned) and a healthy pinch of Garam Masala (home blend) and s&p and simmer to combine.

Combine tomato soup and kale plus 3-4 table spoons of goat cheese.  Stir till cheese melts. Hit it with a heavy squeeze of lemon and serve under the fish with crusty bread

Salmon works best as you need a hearty flavored fish to stand up to the spices

that sounds great, I still have a few chunks of Fall King filet in the freezer; there will be less there after I try this recipe, thanks for sharing it Pelagic!

You are quite the chef Ron, I still remember your locks post and my mouth watering.  Maybe you should start a restaurant, I'd come.
& +1 what Rory said, if I thought you caught fish I might throw down for a guide trip  
ITS A JOKE, OK!  I know you are one of the best!

season salmon with salt and Bengali 5 Spice powder (home blend)
sear presentation side, flip and place in 350deg oven till done

Rough chop 2 large bunches of kale.  Wilt in a hot pan then cover half way with chicken stock (home canned) and braise, lid on, till done (remove lid during last few minutes to evaporate most of the liquid)

Saute minced garlic, ginger and green chiles till soft add tomato soup (home canned) and a healthy pinch of Garam Masala (home blend) and s&p and simmer to combine.

Combine tomato soup and kale plus 3-4 table spoons of goat cheese.  Stir till cheese melts. Hit it with a heavy squeeze of lemon and serve under the fish with crusty bread

Salmon works best as you need a hearty flavored fish to stand up to the spices

You're the man! Thanks Pelagic!


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I could have told you that...

Pelagic I need you to brag more. I.e. take more pics. I wanna see these fish before they end up on yer plate!!

Fish was caught using my sled.  I don't take many pics of my sled caught fish. Maybe if we limit the boat or get a really big one, but the only electronics most fish see is the vacuum sealer

 but the only electronics most fish see is the vacuum sealer

[/quote]

+1

Wobbler

Glad you didn't include this guy;

season salmon with salt and Bengali 5 Spice powder (home blend)
sear presentation side, flip and place in 350deg oven till done

Rough chop 2 large bunches of kale.  Wilt in a hot pan then cover half way with chicken stock (home canned) and braise, lid on, till done (remove lid during last few minutes to evaporate most of the liquid)

Saute minced garlic, ginger and green chiles till soft add tomato soup (home canned) and a healthy pinch of Garam Masala (home blend) and s&p and simmer to combine.

Combine tomato soup and kale plus 3-4 table spoons of goat cheese.  Stir till cheese melts. Hit it with a heavy squeeze of lemon and serve under the fish with crusty bread

Salmon works best as you need a hearty flavored fish to stand up to the spices

that sounds great, I still have a few chunks of Fall King filet in the freezer; there will be less there after I try this recipe, thanks for sharing it Pelagic!

You are quite the chef Ron, I still remember your locks post and my mouth watering.  Maybe you should start a restaurant, I'd come.

Ron is even a "real" certified chef and can kick down some serious grub. A true culinary master! Congrats brother on the Springer.