A meal fit for Paul Greenberg
Marsh’s Grilled King Salmon with Herb Butter
Serves: 4 | Difficulty:
Marsh, our VP and Captain of the F/V the Loon, prepared this dish for one of our good food heroes, Paul Greenberg, author of Four Fish and American Catch, when he visited Sitka in July, 2016 to film a documentary on sustainable fishing. Paul approved—and we think you will too!
4 king salmon fillets, 4 to 6 ounces each
½ tablespoon ground fennel seed
½ tablespoon ground juniper
1 tablespoon butter
dash of ume plum or apple cider vinegar
salt and pepper, to taste
Heat grill to 375°. Rub salmon with spices and butter. Grill for 6 to 8 minutes on each side. Serve with dash of ume plum or apple cider vinegar and a side of seasonal veggies.
Paul Greenberg and his freshly caught salmon, courtesy of Marsh Skeele.