Trout I caught over the weekend: stocker rainbow pushing 18" and about 3 lbs.
Filleted it out and declared it to be salmon.
Glazed with olive oil, salt, pepper, spicy brown mustard, brown sugar, lemon zest, and fresh rosemary and chunked in the fridge to chill while I get the Akorn fired up.
I think this is gonna be good.
Filleted it out and declared it to be salmon.
Glazed with olive oil, salt, pepper, spicy brown mustard, brown sugar, lemon zest, and fresh rosemary and chunked in the fridge to chill while I get the Akorn fired up.
I think this is gonna be good.