There's no question that salmon has come into it's own as a great-on-the-grill fish. You might say it's now joined summer classics like ribs and chicken as a choice for your backyard barbecue. Author and chef Marni Henrickson stopped by
Tonia's Kitchen to talk about her take on this new seasonal classic, Pepper-Marinated Salmon. Marni takes a pound-and-a-half of salmon fillet, and adds course-ground black peppercorn and scallions to fish stock. She told Tonia, she mixes it all together and cooks it in a skillet. Once done, she lets it sit at room temperature then adds to the grill. It's a great way to give your guests another choice, when you're doing a cookout!
