Summer time is a time for get-togethers. BBQ’s, picnics, camping are all activities that give us opportunities to spend time with family and friends and make memories. I believe it is through times like these that bonds between people are made stronger and memories are made that bind people, family, and friends together. That is why I feel it is really important for crews that work together in the fire department to have times like these together and even with their families.
Working for a large fire department like the city of Seattle can make times like this difficult to organize and pull together. The biggest problem we face is that so many of us that work here in the city don’t live in the city. Some guys live up to an hour and a half to two hours away. The reasons for that are many but it is a reality that we deal with. Thus it makes it extra hard to bring people together off shift. Some crews go to great lengths to get together with each other off shift and build those memories with each other and their families. Suffice it to say, those crews who do make that extra effort tend to work better together on shift. Cohesiveness is so important on this job and anything we can do to make that happen enables us to do our jobs better.
So the next time you’re out there at a picnic or BBQ, I hope this recipe will help in the making of some of those memories. Stay safe!
Suey’s Grilled Citron Salmon Steaks
By Michael “Suey” Sulak, Seattle Fire Department, Station 8, Ladder 6
Resources:
4 cups yellow lemonade
1 cup citron vodka
¼ cup kosher salt
2 teaspoon fresh ground black pepper
2 tablespoons fennel seeds, crushed
8 salmon steaks
Fennel fronds for garnish
Tactics:
In a mixing bowl, whisk together the lemonade, vodka, salt, pepper and fennel seeds. Place the salmon steaks into large Ziploc bags. Evenly distribute the marinade between the bags of salmon, seal the bags and refrigerate for 1 hour.
Preheat the grill or BBQ to medium high heat. Remove the salmon from the bags and discard the marinade. Lightly oil the grate before placing the salmon on it. Grill for 3 to 5 minutes per side depending on thickness, until the salmon flakes easily and is cooked through. Transfer to a serving platter, garnish with the fennel fronds and serve immediately.
Makes 8 servings.
**Note: The term “Beanery” is still alive and well in the Seattle Fire Department and is still the name we apply to the kitchen today. Because of low wages early in SFD’s history, the firefighters could often only afford to buy beans for their meals. Beans were cheap and provided a high source of protein. The procedure was to soak the beans overnight and simmer them all day long in the kitchen…thus the term “Beanery.”
