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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

May 30, 2012 at 3:36 PM

Seattle chef Tom Douglas serves up a tasty grilled salmon

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As we approach the beginning of options for salmon fishing in Western Washington – including openers in parts of the Skagit River, Cascade River, and marine areas of south central Puget Sound – here’s a suggestion on how to prepare your catch.

Why not try a delicious grilled salmon recipe by renowned Seattle chef and restaurateur Tom Douglas?

Douglas is contributing some of his recipes for the Reel Time Fishing blog. Each will be related to the Catch of the Week, which will appear regularly on Wednesdays through October, along with recipes from other local chefs, and owners of tackle shops and fish markets.

Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Serious Pie Westlake and Ting Momo.

Grilled Salmon with Cherry Walla Walla Onion Relish

Adapted from Tom Douglas’ Seattle Kitchen Cookbook

Makes 6 servings

Ingredients for the cherry onion relish

One medium Walla Walla onion (about 8 ounces)

Olive oil as needed for brushing

1/2 pound sweet cherries, pitted and halved (1ΒΌ cups once halved)

One tablespoon balsamic vinegar

Kosher salt and freshly ground black pepper

Ingredients for the salmon

Six salmon fillets, about 6 or 7 ounces each

Olive oil as needed for brushing

Kosher salt and freshly ground black pepper

Directions

To make the relish, fire up the grill for direct heat. Peel and thickly slice the onions in rounds about 1/3″ thick. Brush the onion slices with olive oil and season with salt and pepper. Grill on both sides, over direct heat, until partially charred and just cooked through, about 5 to 10 minutes.

Remove the onions from the grill and coarsely chop. In a bowl, combine the onions, cherries, and balsamic vinegar. Season to taste with salt and pepper. Set aside at room temperature.

Brush the salmon fillets and the grill lightly with olive oil, season with salt and pepper, and grill the fish on both sides until nicely marked and just barely done in the center (about six to 10 minutes total time, depending on the heat of the grill).

Transfer the salmon to plates and top each portion with some of the cherry Walla Walla onion relish.

Serve immediately.

(Photo by Seattle Times photography staff)

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