Happy New Year From Jolly Rogers!

It's winter time here on Vancouver Island's west coast, so not a lot of fishing going on. But the good news is that spring comes early around here and Swiftsure fishing time is just around the corner. Spots are already filling up for peak times this summer, especially weekends, so if there's any particular day you're interested in, you may want to book soon.

A guest reported a great salmon recipe, which I want to pass on. A word to the wise: if you can learn a few good ways to cook seafood, it does wonders for promoting another fishing trip with whoever you live with. After cooking this one, they'll beg you to get out there and catch more fish. Come join us in Port Renfrew -- fill the freezer and have fun doing it!

Salmon Roasted in Phyllo Pastry

Thanks to Carol Clemens, from Island Fisherman magazine (Jan/Feb 2007)

You need:

8-10 ounce salmon filets, at least 1" thick and de-boned.
1/2 cup minced cilantro
1 minced green onion
1 tablespoon grated lemon peel (I substituted orange peel)
1/4 cup melted butter
1/2 cup olive oil
2 sheets of phyllo pastry per fish piece



You get phyllo pastry in the frozen foods, comes rolled in a box -- you need to thaw it out first, but don't let it dry out.

• Combine cilantro, green onion, and orange/lemon. Roll fish in it until lightly coated.
• Take out a sheet of phyllo, brush with oil/butter mix, then put another sheet on top and brush again.
• Put salmon piece onto phyllo, fold sides, then roll over to make a rectangular packet.
• Put packet on ungreased cookie sheet.
• Repeat for others -- for thin parts of salmon, like in the belly, you can stack two pieces together.
• Bake at 425 for 10-12 minutes.
• The phyllo should be golden brown and crisp.
  

Voila! Gourmet salmon treats for the whole family, from the waters of Port Renfrew and Swiftsure Bank, right onto your table.

I tried this same recipe with halibut and it was excellent too.

That's it for now.

Looking forward to seeing you on a 2007n Jolly Rogers Fishing adventure!