It’s fRESH sALMON SEASON!

Lula’s Maple-Bourbon Salmon

If you’re lucky you’ve gotten ‘hold of some fresh King, Sockeye or Coho recently, and I have a tip for you regarding those “prickly” pin bones. If you bought whole, pull out a mixing bowl. If you bought portions, pull out a cereal bowl. Invert either bowl and lay the salmon skin side down over the bowl. Yes, you WANT THE SKIN on wild salmon!! It’s LOADED with nutrients, and delicious when crisped. Email me if you don’t know how to do that.

The pin bones should be presenting themselves with this stretch. Take eyebrow tweezers (some use pliers I prefer tweezers) to the pin bones and gently pull. Easy peazy!

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