TimBear
Sous Chef
So the fresh salmon season(s) have opened here on the West Coast 
and it is a very anticipated time of year. So the other day I picked up a beautiful piece of Columbia River King Salmon anticipating on grilling up that night . I got home and looked in the fridge for some bacon; we'll we only had it frozen. My wife was heading to the store so I asked her to pick up a pound of bacon for me.
A few minutes later I was hit (like a ton of bricks) with a Kidney Stone (over 5 mm) :x . I had my oldest son (Jake) take me to emergency where I sat for 6 hours while the doctors tried to figure out what to do with my. I won't bore you with the details
.
So tonight my wife is doing the "Open-House" at the school, the boys are out and I'm at home alone trying to pass this stupid stone . So I made me some "Oven Roasted Bacon-Wrapped King Salmon"
I seasoned it with black pepper, a rub called "British Columbia Salmon Rub" and some parsley. I convection-baked it at 375* for 20 minutes.
It came out great IMHO :P
(gotta go, I have to pee) I think. :?
and it is a very anticipated time of year. So the other day I picked up a beautiful piece of Columbia River King Salmon anticipating on grilling up that night . I got home and looked in the fridge for some bacon; we'll we only had it frozen. My wife was heading to the store so I asked her to pick up a pound of bacon for me.A few minutes later I was hit (like a ton of bricks) with a Kidney Stone (over 5 mm) :x . I had my oldest son (Jake) take me to emergency where I sat for 6 hours while the doctors tried to figure out what to do with my. I won't bore you with the details
.So tonight my wife is doing the "Open-House" at the school, the boys are out and I'm at home alone trying to pass this stupid stone
. So I made me some "Oven Roasted Bacon-Wrapped King Salmon" I seasoned it with black pepper, a rub called "British Columbia Salmon Rub" and some parsley. I convection-baked it at 375* for 20 minutes.
It came out great IMHO :P
(gotta go, I have to pee) I think. :?
