Drunk on Scotch BBQ Salmon Salad

Drunk on Scotch BBQ Salmon. I started fishing with my dad back in 1955.  My dad would take us kids fishing down to the Hespeler Speed Dam or Puslinch Lake. We would catch some stream trout or lake pickerel pike, perch and pumpkin fish. These small Sun Fish from the Pumpkin Fish strain were what we would catch most all day. My dad told me way back then that these small fishes would feed you better than a big old bass. The pumpkin fish have more good omegas and nutrients in larger volumes than any other fresh water species that he told us back then. Like perch they can be grilled on open fire, battered deep fried or pan fried. Dad would pay me a nickel for every pound me and my buddies caught. I later became a lake fisherman up in Georgian Bay Lake Huron.

Fishing for salmon in Ontario Lakes for  is much different here than in the the Ocean. Near Tobermory there is a deep water channel close to shore its a great spot to lower the down rigger or just do some idle bottom fishing.

Soon a nice Coho was caught just on a roe bag.

First thing is to filet this nice 5 pounder. Take out all the pin bones with the pliers. Lay the side skin side down on a untreated cedar shingle. Now crack open you’re good single malt, and pour a goodly amount over the salmon. The scotch makes for a wonderfully flavourful marinade. It also sets it up for a bbq smoking or char grilling and for some first rate sushi too. While the BBQ is on high heating up to 450 degrees and is holding, place the salmon in the center. Reduce heat to 375 and close the lid. Open and remove in 14 minutes. Let rest while you fry up some spuds or make a sensational salad. Now pour your self some of the scotch and enjoy the first catch of the season.