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Springer It’s What’s for Dinner

Contest:

First off don’t forget about the contest I’ve got up and running for 2 packs of XFactor Tackle Egg Clusters. You can check it out here: 100 Followers Contest! for all the details. Also, don’t forget to leave me a comment either on here or on my Facebook Fan Page letting me know you’ve “Liked” both pages, and goodluck to everyone.

Now on to the report….

This is a bit delayed, but on Sunday I finally hit the Upper Rogue again for some spring salmon. Overall it was a pretty slow day, but my friend Eric and I managed to scrape out a few nice springers.


There were already quite a few fish turning bronze which is a sign that the fish are moving upstream very slowly. Springers will move faster with low, warm water so with the extremely high water we’ve had this year it’s hampered their migration. The run seems to be about 2-3 weeks behind what it was last year. If we can ever get a long string of clear weather the fishing should finally start to really turn on, but until then it’s still very hit and miss.

Springer it’s what’s for dinner….

Last night I barbequed up my springer pictured above, and thought I would share the recipe with all of you. (Sorry I don’t provide exact measurments. I didn’t measure anything while cooking it)

Asian Style Salmon w/ Bacon Wrapped Asparagus

Ingredients:

1 Skinless Salmon Fillet
Teriyaki Sauce
Brown Sugar
Sliced Pineapple
Jasmine Rice
Butter
Fresh Trimmed Asparagus
Bacon Strips
Salt, Pepper, and Cayenne Seasoning

Marinade the salmon fillet with the Teriyaki sauce and about 1/4 cup of Brown sugar for 4 hours, flipping once halfway through. Add pepper to taste before putting the fish on the grill. Put the pineapple slices on the grill right before you put the fish on. I cooked the pineapple for about 5 mins on each side and then put on top of the fish. Baste the fish twice while cooking with a very light coat of teriyaki sauce (I like to do it once before and once after adding the pineapple slices). Once the fish reaches 135 degrees take it off the grill and let it sit for a couple of mins to rest and finish cooking.

While the fish is cooking start making the rice and asparagus. We cooked the rice according to the directions on the bag and added 1tbsp of butter. For the asparagus my girlfriend Jacque seasoned them first with a little salt, pepper, and cayenne seasoning, then wrapped them with the bacon. They were baked in the oven at 400 degrees for about 20 mins. Once everything is done serve the salmon over the rice and you’ve got yourself one amazing meal.

Enjoy and Tight Lines….

 

Filed Under: RecipesRogue RiverSpring Salmon

Comments (4)

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  1. Mel says:

    Boy, I guess so! That sure looks tasty, and, I just got up from eating the evening meal. Hope you continue to share your Springer success with us.

  2. Steven says:

    The fishing has slowed down a lot. I’m hoping that I’m right about the run being 2-3 weeks behind cause otherwise it’s going to be a horrible run this year.

  3. Anonymous says:

    What color and size x factor eggs do you recommend? How do you rig em? Tried to tell from the pics but couldn’t make it out. Thanks!

  4. Steven says:

    I like the medium sized clusters for springers. I caught mine on the florescent pink, but florescent orange, hot red, and shrimp pink are also great colors. It all just depends on the mood of the fish.

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