A skiing accident was a life-altering event for Tim Frost of West Jordan, Utah. He retired prematurely from a school administrator job and reluctantly gave up two favorite activities—fly fishing and acting.
Five years and four surgeries later Tim is getting back to some of the things he loves. The former principal now assists other school supervisors, he has returned to amateur stage productions and he now gingerly tests the waters in a favorite stream in the Uinta Mountains.
“My knee keeps me from walking a river like I used to,” says Tim. “Nowadays I need to move into the water and back out instead of working the stream.”
Tim’s wife of 28 years, Joanne, eagerly joins in the pursuit of trout. “She grew up in the city but she is now an official outdoors girl,” says Tim. “She loves to fly fish with me and camp as often as possible.”
One thing Tim never gave up was grilling. “My grill and I are close,” he says. “We grill everything from our Thanksgiving turkey to our Christmas prime rib.” That includes fish, of course. Tim shares his recipe for Southwest Blackened Salmon here. Enjoy!
Fish on the grill is quick and delicious. Try this pleasing recipe from Tim tonight.
Combine all of the rub ingredients and mix well. Heat the grill. Spray with cooking spray. Dip the salmon in the melted butter, coating both sides. Liberally sprinkle with the blackening rub on both sides. Grill for about 4 minutes per side. Serve with tartar sauce, if desired. This recipe also works well on the stove with a grooved grill pan.Prep. time: 10 minutes
Nutritional Information: Servings 6;
Serving Size 1 filet (245g); Calories 380; Calories from fat 170; Total fat 19g; Cholesterol 145mg; Sodium 600mg; Carbohydrate 3g; Dietary Fiber <1g.