02-22-2009, 05:31 AM
[
] My son had so much fun fishing Ririe reservoir for kokanee with me last Wednesday that he and his high school teacher and some other students headed up to the reservoir today. By about 3 p.m. he was back home and proud of himself. Five of the guys limited out on kokanee and my son brought home his five. Most were 10 to 11" and in good condition with a few small ones being caught and returned. They got to the res. about 7:30 a.m.. They used a lure called a trout magnet and some ice jigs-don't know the names of the others. They fished on the west side and up the reservoir by the landing up around the one mile marker limit for fishing. Caught no perch at all.
I decided to look on the Internet for a baked salmon receipe and found a great one from Cooks.com. My son and I raved about the awesome flavor. Best salmon receipe either of us have tasted. It's listed below for your eating pleasure. I recommend it highly. It was originally
submitted by a Nancy W.
OVEN-BBQ SALMON
1/4 cup orange juice
2 teaspoons fresh lemon juice
4 skinless, boneless salmon fillets, (equivalent to six fish fillets from Ririe sized kokanee)
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon of garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon canola oil
Mix together orange and lemon juice. Place salmon in a Ziploc bag and pour juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes.
Combine all spices in a small bowl.
Preheat oven to 400 degrees F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, disgarding marinade.
Pat salmon dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.
Bake until done, 10-12 minutes.
Serves 4.
Good eating,
DeeCee
[signature]
] My son had so much fun fishing Ririe reservoir for kokanee with me last Wednesday that he and his high school teacher and some other students headed up to the reservoir today. By about 3 p.m. he was back home and proud of himself. Five of the guys limited out on kokanee and my son brought home his five. Most were 10 to 11" and in good condition with a few small ones being caught and returned. They got to the res. about 7:30 a.m.. They used a lure called a trout magnet and some ice jigs-don't know the names of the others. They fished on the west side and up the reservoir by the landing up around the one mile marker limit for fishing. Caught no perch at all.I decided to look on the Internet for a baked salmon receipe and found a great one from Cooks.com. My son and I raved about the awesome flavor. Best salmon receipe either of us have tasted. It's listed below for your eating pleasure. I recommend it highly. It was originally
submitted by a Nancy W.
OVEN-BBQ SALMON
1/4 cup orange juice
2 teaspoons fresh lemon juice
4 skinless, boneless salmon fillets, (equivalent to six fish fillets from Ririe sized kokanee)
1 teaspoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon of garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/2 teaspoon canola oil
Mix together orange and lemon juice. Place salmon in a Ziploc bag and pour juices over the salmon. Turn salmon to coat well on all sides. Marinate in the refrigerator for 30 minutes.
Combine all spices in a small bowl.
Preheat oven to 400 degrees F. Lightly oil a shallow baking dish with canola oil. Remove salmon from Ziploc bag, disgarding marinade.
Pat salmon dry with paper towels. Rub spice mix all over salmon. Transfer fish to baking dish.
Bake until done, 10-12 minutes.
Serves 4.
Good eating,
DeeCee
[signature]