Mike Jackson on the outdoors
By Mike Jackson
Daily Herald Outdoors Writer
You may want to skip the following words of wisdom because today’s column jumps off the path of fishing enlightenment.
Because I have received over three dozen e-mails from readers who asked for my Jackson household salmon recipe, I decided to include it today along with the sage advice passed along by a doctor who recently examined my arms and face.
Coho salmon caught from Lake Michigan is a delicacy in my home. My wife has tried different ways to “honor” this great-tasting fish including poaching, baking, broiling, sautéing, and grilling.
Canadian shore lunches are great, but a steady diet of fried fish doesn’t sit well with me, especially when a guide completely encases the filets in some kind of breading. Unless the fish to be cooked is a tasty northern pike, that is — I can hardly ever taste walleye through the breading.
So I decided to invent my own mixture for the Coho filets.
I take a stick of margarine, Dijon mustard, garlic and onion powder, and a splash of Mr. Yoshida sauce and place those ingredients in a Pyrex mixing cup. The cup then goes into the microwave until the margarine melts and forms a bond with the rest of the elements.
I then puncture the filets and spread the mixed sauce on each. I’ll either broil or grill them.
One must keep a sharp eye on the fish because the Yoshida sauce has a tendency to caramelize when heat is applied. I will keep applying the sauce throughout the cooking process until I know the filets are done.
I also take two large tomatoes and slice them so they’re not too thin. I’ll put garlic, oregano, shredded cheese, and then top them off with seasoned bread crumbs. Broiled tomatoes are a wonderful accompaniment to a great Coho dinner.
Now, I mentioned I had recently visited a doctor who specializes in skin issues. After a very thorough exam he pronounced me fit, but he did ask if I spent a lot of time outside under the sun. I admitted that I did just that.
Even though I was schooled in the ways of protecting myself, even when my trips take me close to the Equator and the harsh elements of central and South America, I sometimes catch myself forgetting to take precautions.
I usually wear protective clothing while fishing.
My shirts of choice are called flats shirts in long sleeve versions. I can always roll up the sleeves when the sun disappears. They are lightweight and made from material that blocks the sun. They can also be washed and dried in a flash. I have also been wearing ultra-lightweight flats pants (similar material) with zip-off pants legs for time off the water.
I now wear a super large, hat with a sun flap that covers my entire neck as well as shielding my face and mouth. I always wear sunglasses, polarized Cocoons which fit over my regular glasses. Finally, I also apply sunscreen to my hands, nose, and forehead, just in case.
There are many anglers who do the macho thing and avoid taking any of those precautions. My doctor says these are the people who will pay the price later in life. Over the years I have been told by many they just want to get a tan.
I have a friend who used to be a bonefish guide in the Florida Keys. He gave it up because his skin took on a hardened, alligator appearance with ugly spots running from his fingers up his arms.
Because I have a very light complexion I used to frequently wind up with a major sunburn after 15 minutes of exposure. That no longer happens. I make sure I coat myself with plenty of SPF 40 or 50 sunscreen in order to give me an extra measure of safety.
So there you have it — a way to cook your Coho salmon, and some personal thoughts on keeping your own flesh from turning pink.
Ÿ Contact Mike Jackson at angler88@comcast.net, and catch his radio show 6-7 a.m. Sundays on WSBC 1240-AM.