Chef George Bumbaris was on ABC Channel 7 on Father's Day to show folks how we cook our Slow Roasted Wild Alaskan Salmon for Dad. Slow roasting
gives the fish a wonderful tenderness and a rich taste. As part of the segment, George also
demonstrated the assembly of our Mom's Strawberry Cream Pie. That final glaze of strawberry syrup would be
over the top, except that the cream filling is not too sweet. When local strawberries are in season like
they are now, you just have to eat them every chance you get. Enjoy the recipe and the gallery of pictures
Prairie Fire Slow Roasted Wild Alaskan Salmon
By George Bumbaris and Sarah Stegner
(serves 4 people)
4 pc Wild Alaskan Salmon (5- 6 ounces)
Salt and Fresh Ground White Pepper
1 tsp Dijon Mustard
1 tsp Red Wine Vinegar
1 tsp Ellie's Farm Honey
2 T Olive Oil
1 tsp Fresh Thyme
Season the salmon filets with salt and pepper.
Put the Dijon
mustard, vinegar, honey, olive oil, and fresh thyme in a bowl and stir
Put the salmon in a baking pan and brush the marinade over the fish.
Bake in the oven for approximately 20 minutes at 200 degrees until cooked to desired
doneness. We serve our salmon between medium rare and medium.