Admittedly, fish is something I’m overly fond of, but in the name of wanting to explore more of a 20-year-old University of Wyoming cookbook, here we are.

I was recently given some salmon fillets to “play” with for this food column and I wasn’t too sure I should approach it. I do like salmon, but generally there isn’t much you can do with it without overpowering the salmon’s natural flavor. Salmon has a mild flavor that goes well with citrus, herbs, and of course butter and/or olive oil. None of that is happening in the following recipe. Is it good? Yes, but I think the dish would be much better with some key changes.

West Coast Canadian Salmon

This recipe come to us from “Black Tie and Boots: Timeless Traditions from the New West” a cookbook published by the UW in 2005 that has been fr

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