As I gaze out my window at misty grey that is Seattle much of the year, I am forced to remind myself of the great gifts that nature gives us in the great Northwest. One of those gifts is salmon.

The salmon runs of today are much depleted since the time that Euro-American settlers first came to this land. And while I am not trying to do a guilt trip, I do ask for support for habitat protection and conservation.

So let’s appreciate our salmon! It is a great source of omega-3 fatty acids, good for your heart, your central nervous system your skin and hair. Did you know that 4 ounces of wild salmon give you all the Vitamin D and half the B12, niacin and selenium you need in a day? It’s good for body and soul.

There are so many wonderful ways to make salmon, but since this is supposed to be summer (in spite of what it looks like outside today), I am sharing some recipes for grilled salmon, the first is a recipe I adapted from Nicole Routhier’s great Foods of Vietnam.

Grilled Hanoi Salmon

Marinate a boneless 2-3 lb filet of salmon for an hour or so in this concoction:
Juice of one lime
2 T chopped shallots
1/4 C fish sauce
2 chopped garlic cloves (or more)
1 T turmeric
1 T or more grated ginger

Grill the fish over medium coals, about 10 minutes a side, making certain not to overcook. Serve over seasoned rice noodles (see below). Foodie-san recommends wearing gloves when marinating the salmon. Unless you like yellow fingernails.

Rice Noodles with Nam Chuoc
Toss with a package of fresh, or dried and boiled ,wide rice noodles, a sauce made with 1/4 C fish sauce,
1/4 C rice wine vinegar, the juice of one lime; and 2minced cloves of garlic.

After placing the salmon on the noodles, generously garnish with a mixture of fresh basil; cilantro; mint, chopped green onions, lime wedges and charcoal-grilled jalapenos.

Miso-Glazed Salmon

Make a miso paste by heating in a saucepan 1 cup red miso, ¼ C sake, 1/3 C sugar until blended. Quickly stir in one egg yolk until sauce is thickened. Let it cool. Massage the paste onto 2 lbs salmon filets. Let it soak in a couple of hours. Grill.

This is really good served over cold somen noodles that have been tossed with a little straight Memmi, a Japanese soup base that you can get at Uwajimaya.

Garnish with sesame seeds, green onions and some shredded nori.