Sequim, WA

Market Sequim

Vibe: intimate and neighborly

What I loved about it: Nash’s Organic Produce and the Salmon fisherman

Next time I will: get there earlier, they sold out of fish and most of the produce buy 10:30am, the second time I went.

Recipe Inspiration: Salmon

Blue Hole Salmon

1 Lb. Fresh caught Salmon filets

2 Walla Walla Onions, sliced (or sweet onions)

1 Lemon, sliced thin

Zest of one lemon

2 T. Parsley,chopped

2 cloves Garlic,minced

½ t Coarse Sea Salt plus ¼ t. for fish

½ t. White pepper

3 T. olive oil

cedar plank

2 sheets heavy-duty aluminum foil

Preheat one side of grill to medium heat.

Soak cedar plank in warm water for 20-30 minutes.

Lay one sheet of aluminum foil perpendicular atop the other.

Prepare a gremolata, by mincing the parsley with the minced lemon zest, coarse sea salt and garlic in bowl of food processor, blender or by hand.

Season salmon filets with salt and white pepper.

Place cedar plank on top of crisscrossed aluminum foil. Cover plank with ½ of the lemon slices. Top lemon with ½ the onion slices. Top onion slices with salmon. Top salmon with gremolata. Continue layering with onions and lemon slices. Drizzle with olive oil, and wrap tightly with foil.

Place on unheated side of grill and cover. Let smoke 20- 30 minutes.

Check for doneness.

Sequim: It was nick named by pilots "the blue hole" because there is usually a blue opening in the cloudy Puget Sound sky over Sequim.

Sequim, WA

Friday, March 13, 2009

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World’s Healthiest Foods

Gremolata (or gremolada) is a chopped herb condiment typically made of garlic, parsley, and lemon zest. It is a traditional accompaniment to the Italian braised veal shank dish, "Ossobuco alla milanese". Although it is a common accompaniment to veal, the citrus element in gremolata makes it an appropriate addition to seafood dishes.