Headed to the Quarry after the storm came through, they were hitting hard for about a half an hour and then another storm came through and the bite completely died and I ended up with two nice trout. Fished for some bluegill and caught 11 little dinks, the bigger ones must not be on the beds yet, hopefully in a week or so they will be in full spawn.
Terrik Joe Walker shared a few videos with us, using his new Go Pro camera.
Me and Jeff had a great night of fishing over at Buckeye Quarry tonight. Went over and fished for tagged fish and we both did pretty well. I got 2 tagged fish worth $30 and Jeff got 7 tags worth $30 in cash and $50 dollars worth of merchandise. Not to bad for a couple hours of fishing.
We hit Buckeye lake today after work for a few hours today. The bite was off today, I landed a trout and a carp on corn, Conner and Jeff caught one trout each as well. Im not sure if its the warmer weather or not but nothing is working very good. We tried fishing with just about everything and only landed 2 keepers. Hopefully in the next few days the bite will pick up.
Ingredients:
12 ounces whole wheat penne (or other pasta)
1/2 pound fresh green beans, trimmed and halved
Finely grated zest and juice of 1 lemon
1 tablespoon fresh thyme leaves
1/2 teaspoon garlic salt
3 tablespoons olive oil, divided
12 ounces Alaska salmon, fresh, thawed or frozen
Salt and freshly ground black pepper
Lemon wedges and sprigs of thyme, for garnish
Directions:
Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente.
Add green beans during the last 3 to 4 minutes of cooking time.
Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan.
Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
Heat heavy nonstick skillet over medium-high heat. Brush both sides of salmon with 1 tablespoon olive oil.
Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.
Shake pan occasionally to keep from sticking.
Turn salmon over; cover pan tightly and reduce heat to medium.
Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish.
Cook just until fish is opaque throughout.
Break into large chunks (removing skin, if any); add to pasta.
Cook and stir gently over medium heat for 1 to 2 minutes.
Season to taste with salt and pepper.
Garnish with lemon wedges and thyme sprigs.
