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NWOS May 23, 2014

A double hook up on the Nushagak River with a guide from Alaska King Salmon Adventures

We’ve got a lot going on in the PNW and we’re covering it like we should on this weeks show.

Rick Arnold will stop by to talk about the high lakes trout activity that many will enjoy. Also, Bruce Bjorkman, aka Mr. Barbeque stops in with a Salmon Lemon Kabob recipe that you can see below. Scott Weedman of Alaska King Salmon Adventures will be by to introduce the best Salmon fishing in Alaska to the listeners of the NWOS. All this and we’ll touch on Tillamook and Columbia River Springers.

Seg 1- Rick Arnold on Central Oregon trout

Seg 2- Mr. BBQ with Salmon Kabobs

Seg 3- Nushagak River Alaska

Seg 4- Tillamook and Columbia Springers

Crazy fishing on the Nushagak River with Alaska King Salmon Adventures. Check out the video…

Salmon Lemon Kabobs

Servings: 4

Ingredients

  • 2 tbsp chopped fresh oregano
  • 2 tsp sesame seeds
  • 1 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 lemons, very thinly sliced into rounds
  • olive oil cooking spray
  • 1 tsp kosher salt
  • 16 bamboo skewers soaked in water 1 hour

Directions:

Pre-heat grill, and allow to come up to 400F. Spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small glass bowl to combine; set spice mixture aside.

Thread skewers alternating salmon and folded lemon slices onto 8 pairs of parallel skewers. Make a total of 8 kebabs.  Brush the fish lightly with oil and season kosher salt and the reserved spice mixture.

Grill the kebobs at 400F, turning occasionally, until fish is opaque throughout, approximately 8 to 10 minutes total grilling time.