While camping at the fantastic Yellowstone's Edge RV Resort, we spotted lots of fly fisherman floating the river, trying to get a hit.
Trout's fine, but we're always more excited about wild salmon.
Before leaving our home base in Bellingham, I stocked up on loads of fish, packing the freezer full of coho, sockeye and a little bit of king. The inaugural salmon feast of the trip happened within feet of that spectacular free-running Yellowstone River. It was pretty darned good.
I seasoned the fish with the Smoky Barbecue Rub from Tom Douglas's Rub With Love seasoning lineup. It brings a lot to the party, including a touch of sweetness. The fish turned out perfectly, seared on the George Foreman grill and I served it with a fresh nectarine salsa. Heck, yum.
It's fun to shop for regional ingredients, but I'm sure happy for a Northwest dinner in the spectacular Rocky Mountain west.