Rogue River Outfitters Rafting Blog

Rogue River Rafting Reports and News.

Salmon Recipe: Cooking with a Traeger

We like to barbeque with a Traeger Barbeque.  So if you have not heard of a Traeger check out their website.  It is an interesting way to cook outdoors, Traeger designed a BBQ that burns pellets.  Just like your indoor Pellet Stove… Except the BBQ uses flavored pellets, like hickory, oak, and cherry, they even have a onion flavored pellet.  It works as a conventional oven or as a smoke house that allows you to do your own beef jerky if you so desire…  Ok we know this sounds like a plug for Traeger, I guess in a way it is,  but we have had our Traeger BBQ since 1994, out on our deck in Oregon weather for 16 years.  Other than a couple of tune ups (like replacing a handle and wheels) it is still the way we prefer to cook outdoors.  We figure this might deserve a note…  Here is our Fri Recipe.   Since Craig is starting to bring home Salmon thought we would give a quick Traeger Salmon Recipe.

4- Salmon Steaks

3/4 c. pineapple juice

1/4 C. Soy

3-4 T. Honey

2 T. Olive oil

3 T. Prepared Horseradish

2 T. Parsley (dried or fresh)

1/2 tsp. Black Pepper

1 T. Garlic, chopped

In a small bowl, combine pineapple juice, soy sauce, parsley, horseradish, honey and pepper. Place your Willamette Valley Chinook Salmon (that you just caught with Craig) 🙂 in shallow bowl and refrigerate 1 hour. Turn steaks over and continue marinading for 1 hour.   Take steaks out of marinade, reserving it for later use.  Begin to grill steaks, basting with marinade.  Cook until salmon turns from bright to pale color.  DO NOT OVERCOOK! Bring the remainder of the marinade to a boil, then simmer until it turns to a sauce like consistency, pour over salmon.  Top with a slice of lemon.  Serves 4.  Enjoy….


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