When I was a kid, fresh salmon accompanied by new potatoes and green peas was the traditional meal for Memorial Day. Because this was long before the globalization of produce, the peas were fresh from the garden, and I guess the potatoes must have also been out of someone's garden. I don't know enough about raising potatoes around here to know if that was possible.

I can remember one time at dinner my mother said 'these are peas from Dutch's garden and these are new potatoes' and then my dad got all mad because the potatoes were from the grocery store, not somebody's garden and therefore might not have been strictly 'new.' He was an angry man, and we learned early to just keep our mouths shut about small things that might set him off.

Anyhow, here is a rub for grilling salmon.

Salmon Barbecue Rub
The Rub:
3/4 - 1 Tbs. kosher salt
1 Tbs. sugar
1 Tbs. light or dark brown sugar
2 tsp. ground black pepper
2 tsp. celery seed
2 tsp. paprika
2 tsp. garlic powder
3/4 tsp. cayenne
1 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. ground fennel seed

Combine the rub ingredients and sprinkle several tablespoons on the flesh side of the fish working in with back of a spoon. Less oily varieties of fish coat first with a thin coat of mayonnaise. Keep some of this mixed up for easy use and it makes Grilled Salmon a real treat.

When I was growing up, there was a long-time restaurant in Denver called Apple Tree Shanty on East Colfax. I don't think I ever ate there, but I knew it was special. For one thing, they had cast iron apple-shaped molds that they heated to 400 degrees and cooked beef tenderloin tips in, then served on a white plate still in the mold - I wish I was speaking from experience, this is second-hand. They were also famous for their apple muffins. The name alone brings back fond memories for me.

The recipe for their barbecue sauce is still out there on the Web. The MSG is a very 60's thing for restaurant cooking, that I think has gotten a bad rap. You can leave it out if you want. I'm going to make this sauce for my grilled salmon.

Apple Tree Shanty Barbecue Sauce
1 small onion
1 garlic clove
1/2 cup raisins
1 cup ketchup
2 tablespoons vinegar
1 teaspoon dry mustard
2/3 cup butter, at room temperature
1/2 teaspoon basil
1/4 teaspoon tarragon
1/4 teaspoon rosemary
1/4 teaspoon thyme
2/3 teaspoon marjoram
3 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup lemon juice
1/2 cup red wine (optional)

Directions: In a food processor, grind onion, garlic and raisins very fine. In a saucepan, combine ground ingredients with ketchup, vinegar, mustard, butter, basil, tarragon, rosemary, thyme, marjoram, monosodium glutamate, brown sugar, salt, pepper and lemon juice. Bring contents to a boil, stirring often. Serves 6.



I'm making Ciabatta Bread again tomorrow, this time with bread flour.