We had a feast…. remembered a wonderful day on the river and fantasized about next year’s adventure. This gorgeous sockeye or his cousin was prepared perfectly. I say take a “recipe” and make it your own. Trust me the writer of this “recipe” did the same thing.
ALWAYS start with wild caught salmon (my preference is Lower Kenai River sockeye caught in August). Portion each filet to about 4-6 oz, place on a square of tin foil 12 inches or so. Preheat oven to 350 degrees. Slice a sweet Vidalia onion and place a generous amount of onion on each filet. (Is there any other kind of onion?) Sprinkle with Garlic salt, cracked pepper and if you are of the nature a little red-hot chili pepper. Place a small pat of butter and 2 tablespoons of Meyers lemon juice (fresh squeezed from your own tree if possible.) Close the package up leaving air space at the top… Cook for about 30 minutes. Serve each person their own package so they can enjoy the delicious liquid created during the cooking process.
This is so easy to fix, so easy to clean up and is so YUMMY!! Only 10 post to go!
Next year I am going to have the biggest zinnia bed I possibly can. We have already talked about the compost that we will be adding… the new water lines and ways to keep Kenai from digging up the beds. (That is probably the hardest part) I want lots of flowers… I need them to attract the butterflies. I remember in my science class in high school we made cyanide jars to kill bugs and butterflies for an assignment. Today I would NEVER kill a butterfly.. .now I might hurt that woodpecker that is making a hole in the soffit of the porch. (Just kidding!)
HEY! LOOK AT ME! Sometimes we demand more attention that other times.
Click the picture to view short video. Words from God that offer great comfort.