20lb Salmon 20lb SalmonLaura’s brother Barry caught this wonderful 20lb Salmon just outside the San Francisco Bay on Friday, and we had a big salmon barbecue in the back yard with the Cassianis, the Briskoviches, and the Truchards.

I made the salmon two ways… filets (front half of the fish) on cedar planks with mustard and white wine sauce, and (back half of the fish) poached in foil with white wine, lemon wedges, red onion, garlic, dill, rosemary, and thyme, served with a dill-sour cream sauce.
It was a perfect evening with friends around the fire pit.


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