Make your out of office message better

The summer morning light on the east wall of Átl’ka7tsem/Howe Sound.

When I set a vacation responder on my email during times of travel or rest, I try to make it useful. That often means sharing a recipe.

Here’s the current out of office message…it’s a little easter egg for folks who read the automated responses:

While I’m away I am going to be eating salmon, because it is salmon season on the coast and there are Sockeyes and Chinooks to be had. Here’s my go to barbecue recipe.

Get a filet, fresh if possible. Season it with salt and pepper.

Heat your grill so it’s hot, then place the fish skin side down on the grill over minimum indirect heat and let it cook slowly. If you can keep it going at about 250 F you’re good.

Cook it until the fat just begins to render out of the thickest part of the fish. If you cook it too long the fat will all render out and the fish will be too dry. 10 minutes might be all you need.

In the meantime make a gremolata. This is easy:

1 small bunch fresh flat-leaf parsley (about ½ cup chopped)
2 tbsp fresh dill, chopped (or substitute tarragon or add some other herbs if you have them like rosemary and thyme or a bit of basil. You cannot go wrong here.)
1 clove garlic, finely minced (or smashed to a paste)
Zest of 1 lemon
1 tbsp lemon juice
2 tbsp capers, rinsed and chopped
3–4 tbsp olive oil
Salt and pepper, to taste
1 tbsp of mustard

When the salmon comes off the grill slather the gremolata on top and serve.

You don’t have to send me an email to get this recipe. Enjoy it.