One of the greatest things about living up here is the fishing in the summer. This first photo is me landing a nice sockeye earlier this year.
But the best part about this trip is in this next photo. 
Yep, that's the same fish, or at least a part of him, on my grill out back - light snow falling and a balmy 25 degrees makes perfect grilling weather. The box to your left is Reynolds Pro-Grill Non-stick aluminum foil. If you are grilling something that gets flaky and can fall apart through the grill - this is the stuff to have.
The reasons these nice filets were on the grill tonight was for some of my wife's great Salmon Chowder. For grilling I did not do anything to season these already tasty fish - just threw them on the grill, turned them once, and served them up for my wife's chowder.
Salmon Chowder:
3 T. butter 16 oz. cooked (or smoked) salmon
3/4 C. chopped onion 1 - 1.5 cup mashed potatoes
1/2 C. chopped celery 1 C shredded cheese
1.5 tsp. chopped garlic (fresh) (we use Monterey Jack)
2 - 3 C diced red potatoes (we don't peel them, but you can if you must) 2 C. heavy cream
1 C. chicken broth
1 tsp. salt/ black pepper
Chopped dill to taste
Melt butter in a large skillet over medium heat. Saute onion, celery and garlic. Boil 4 - 6 red potatoes, reserving enough to mash for texture later. Combine sauted vegetables, cream, broth, potatoes, salmon and seasoning. Add mashed potatoes/milk and cheese to adjust texture to your liking. Simmer for 20 minutes and enjoy. Makes six to eight servings.
Hey, I would really like to get some of your recipes for salmon. This snow isn't going to last forever, and my waders are getting mightly lonesome hanging up down in the garage!
Til later.
