Wild Chef reader Neil Selbicky decided to get another piece of the Food Fight action this week with a tremendous sounding steelhead sandwich. Selbicky was even nice enough to hook us up with the recipe, which I can’t wait to try. Unfortunately, there’s a bit of a steelhead shortage here in the Nebraska Panhandle so I’m going to use a bit of a ringer this week. My photo is a few years old, but I still remember the taste, mostly of the greasy smoked salmon vodka that accompanied my meal. But the sandwich was pretty good.

Neil Selbicky’s Steelhead Sandwich


The key to this recipe is to grind or food process your steelhead fillet while it is half frozen, and then to keep everything cold during the entire preparation process. Scrape the ground steelhead into a bowl. Mix with egg, ½ teaspoon of salt and ½ teaspoon of pepper. Add to the mixture an amount of bread crumbs that is appropriate. At this point you can add additional spices and a little lemon juice. Sometimes I like to add sauteed chopped onion and celery. Fold the steelhead burger mixture together with spoon or a rubber spatula. With lightly oiled hands, pat the mixture into individual burgers. Cover with plastic wrap and refrigerate for 2 hours. Cook over moderately high heat, turning once. Done when well browned but barely cooked in the center. Top with lettuce, onion and tomato, close the hamburger buns and serve.
David’s Grilled Salmon Sandwich**


Okay, so I’m kind of cheating here. As you can see, this photo was shot in a restaurant – Glacier Brewhouse in Anchorage to be exact. And sorry about the blur. I’ll blame the low lighting, but it could be from the smoked-salmon vodka tonic I tried as I waited for my food to arrive. I will say, the sandwich was delicious, featuring Alaskan salmon grilled over alder with bacon and a bourbon BBQ sauce. In addition to the fishy V and T, I also drank more than a couple of the breweries oatmeal stouts, which I start craving the minute I touch down in Anchorage.

I’ve got a few readers lining up to be featured here in the coming weeks and I encourage you to see if you’ve got what it takes to beat them. Just send your fish or game photos to