Salmon and Walla Wallas - recipes

Sunset, July, 1990

Two legendary Northwest treats form the heart of this barbecue dinner from Seattle. Sharing the grill with a fresh salmon fillet glazed with brown sugar are young, sweet, green-topped Walla Walla onions-but you could use any large-bulbed new onion. Since Washington is a major producer of wheat and berries, these, too, earn a place on this regional menu serving 6 to 8 people.

Northwest summer feast

Puget Sound Barbecued Salmon with Walla Walla Onions on the Stem

Washington Cracked-wheat Salad

Green Salad Crusty Loaves

Berries with Late-harvest Gewurztraminer Early in the day, you can fit the salmon onto its foil cooking base, blanch the onion stems, soak the wheat, and rinse and drain an assortment of berries. Puget Sound Barbecued Salmon with Walla Walla Onions on the Stem If you can't find onions with tops, use any onion that is 2 to 2 1/2 inches diameter; cooked, even the hottest onion is sweet.

  12 to 16 Walla Walla or other young
        bulb onions with green tops
        (optional); bulbs should be 2 to
        2 1/2 inches wide
  1 salmon fillet with skin, 2 1/2 to 3
      pounds
  3 lemons
  2 tablespoons firmly packed brown
      sugar
    Olive oil
  1 tablespoon chopped fresh or 1
      teaspoon dry tarragon leaves
    Salt and pepper
    About 1/2 cup honey mustard

Trim root ends, any coarse outer skin, and yellowed stems from onions; rinse onions well and drain. Bring about inches water to boiling in a 10- to 12-inch frying pan. A few at a time, hold onion bulbs and push green tops into hot water just until wilted, about 30 seconds. At once, immerse onions in ice water until cold; drain. Fold tips of stems down to top of white on each onion, then make a knot in stems to hold them together. If done ahead, cover and chill up to 6 hours.

Rinse fish and pat dry. Lay fillet, skin down, on 2 stacked pieces of foil. Fold or trim foil to fit fish. Ream juice from half a lemon and brush juice over fish, then rub sugar through a strainer evenly over fish. Ignite 50 charcoal briquets on firegrate of a barbecue with a lid. When coals are well spotted with gray ash, about 30 minutes, push equally to opposite sides of grate. Pat onions dry, rub lightly with olive oil, and lay on grill over direct heat; turn occasionally to brown evenly. After 10 minutes, set fish on foil in center of grill; sprinkle fish with tarragon. If onion stems begin to char, lean them onto fish. Cover grill, open dampers, and cook until fish is moist-looking but opaque in thickest part (cut to test), 20 to 25 minutes. As needed, turn onions to brown evenly and keep stems from burning.

Transfer onions and fish (supporting with 2 large, wide spatulas) to a large platter. Cut remaining lemons in wedges and place with salmon. Lift fish from skin to serve. Season to taste with lemon, salt, pepper, and honey mustard. Makes 6 to 8 servings.

Per serving: 346 cal.; 33 g protein; 13 g fat, 41 g carbo.; 247 mg sodium; 70 mg chol.

Washington Cracked-wheat Salad
  3  cups cracked wheat or 2 cups
       bulgur
  2  tablespoons bouillon granules
  1/4 cup mustard seed
  6  cups boiling water
  1/2 cup lemon juice
  1/4 cup extra-virgin olive oil
     Salt and pepper
  8  to 10 rinsed and crisped large
       romaine or other lettuce leaves
  2  large ripe tomatoes, peeled, cored,
       and chopped

Rinse wheat well with cool water and drain. Put wheat into a large bowl with bouillon granules, mustard seed, and boiling water; let stand, stirring occasionally, until the wheat is puffed and tender to bite, about 1 hour.

Drain wheat well and add lemon juice, oil, and salt and pepper to taste. If made ahead, cover and chill up until the next day. Line a bowl with lettuce, pour salad into it, and top with tomatoes. Mix to serve. Makes 6 cups, 6 to 8 servings.

Per serving: 287 cal.; 9. 1 g protein; 9.6 g fat; 46 g carbo.; 648 mg sodium; 0 mg chol.