My husband went golfing early this afternoon/evening, stopped by home about 9:30 pm and picked up his sax for "band practice". So Ozzy Dogbourne and I made salmon earlier.
When Joe went to Alaska with Charlie last August they EACH brought back over 100 pounds of fish; salmon, red snapper & halibut. We just took the tail end...get it..?...anyway...we took it to Charlie & Joyce to smoke the rest last weekend. But I snuck one last big cut of King Salmon filet for ME.
I was going to make some for Joe and me but you see, my husband doesn't eat dinner really. He ALWAYS wants a salad for dinner...the same old salad. This consists of Romaine lettuce, grated cheese and Good Seasons Italian Dressing (in the cruet, my version with Balsamic vinegar), occasionally I might add any other salad items such as tomatoes or cucs.
So since I knew he would be gone and wouldn’t even care that I made something, I indulged myself. I couldn’t decide which way to make it so here are the three options (I drizzled all with olive oil, fresh lemon, sprinkled some red sea salt, fresh ground pepper, I used herbs clipped from my yard, wrapped up all in foil individually):
When Joe went to Alaska with Charlie last August they EACH brought back over 100 pounds of fish; salmon, red snapper & halibut. We just took the tail end...get it..?...anyway...we took it to Charlie & Joyce to smoke the rest last weekend. But I snuck one last big cut of King Salmon filet for ME.
I was going to make some for Joe and me but you see, my husband doesn't eat dinner really. He ALWAYS wants a salad for dinner...the same old salad. This consists of Romaine lettuce, grated cheese and Good Seasons Italian Dressing (in the cruet, my version with Balsamic vinegar), occasionally I might add any other salad items such as tomatoes or cucs.
So since I knew he would be gone and wouldn’t even care that I made something, I indulged myself. I couldn’t decide which way to make it so here are the three options (I drizzled all with olive oil, fresh lemon, sprinkled some red sea salt, fresh ground pepper, I used herbs clipped from my yard, wrapped up all in foil individually):
#1 I hit the salmon with garlic powder then hickory seasoning, and then I used my fresh rosemary, chives and Italian flat leaf parsley.
#2 My stand by always, it never disappoints: Salmon with Tarragon Mayonnaise (ok, Miracle Whip), this recipe is from “Pinch of Salt Lake” a Junior League cookbook. I used my fresh tarragon, chives and Italian flat leaf parsley.
# 3 this was my favorite and best by far: Maui Thai Basil Sea Salt from the Maui Culinary Academy (I bought last time we were in Maui), I threw in some fresh basil from my herb garden.
I took a sample of each preparation then I made a salad from a mixture of the leftover picked herbs and lettuce from my herb garden. How could that be better? I opened my finest bottle of Charles Shaw Chardonnay. I bought it at Trader Joe’s last month, this is aka 2 Buck Chuck. But it was really $2.95…it should be renamed 3 Buck Chuck. Ozzy and I sat on the back patio and watched the quail family in the yard, ok, I watched the quail and Oz watched me eat.
Ah, if I could eat this well every night. Honey, when are you going to Alaska again? I think I will go sit in the hottub now.
I took a sample of each preparation then I made a salad from a mixture of the leftover picked herbs and lettuce from my herb garden. How could that be better? I opened my finest bottle of Charles Shaw Chardonnay. I bought it at Trader Joe’s last month, this is aka 2 Buck Chuck. But it was really $2.95…it should be renamed 3 Buck Chuck. Ozzy and I sat on the back patio and watched the quail family in the yard, ok, I watched the quail and Oz watched me eat.
Ah, if I could eat this well every night. Honey, when are you going to Alaska again? I think I will go sit in the hottub now.
