Good Eats


Seared Steelhead Fillets from the Rogue River.

September First and the wild harvest of the Fall begins. There are still coin bright July and August summer steelhead languishing in the pools of the upper Rogue River. Right on time the water flow has risen to bring up migrating Fall Chinook salmon and steelhead from the Wild & Scenic canyon of the river. The cooling air of the Rogue Valley reveals that the heat of the summer has left a bountiful array of treats in the garden. Bright red tomatoes are to be  picked as well as potatoes dug. Lettuce and basil is to be plucked from their beds. Together all come together in a culinary feast of the season.

I don’t know if you have discovered Blue Apron or any of the other Dinner-Kit Services that deliver fresh meals and ingredients directly to your door. Complete with chef inspired recipes printed on colorful 8 x 11 cards, you cook and assemble the gormet meals at home yourself. Often I like to substitute fresh steelhead for the sustainable seafood Blue Apron sends.  In the dinner pictured above, Seared Salmon & Sauce Gribiche, I have substituted fresh, Rogue River steelhead for the packaged salmon. (The salmon was squirreled away in the freezer for the future.)  I further enhanced the meal with red potatoes, cherry tomatoes and parsley from our garden. Blue Apron supplied the base of the  ingredients including summer beans, shallots, cornichons and Dijonnaise.  Putting it all together, this came to be one, tasty , end-of-summer meal!

As for the fly responsible for the September steelhead catch? You can give full credit to the Beadhead G.R. Hare’s Ear Nymph.


G.R. Hare’s Ear Nymph. Always a good choice on the Rogue River of Oregon.



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