27 March 2007

A Salmon Supper on a Spring Night


It’s a cool and somewhat damp spring night here in northern Wisconsin. The birds are loud, continuing to jockey for position in the neighborhood. The daylilies are coming up and the snow is completely gone.

Inland, that is. Along the shore, it’s not. The “ice shoves” — those big piles of ice that move slowly towards the shore in March and April — are advancing. They look like fat, lumpy armies of white, coming to get us.

The Great Lakes shipping season is beginning. According to Boatnerd, the site for all things relating to Great Lakes shipping, the Soo Locks were set to open last weekend.

When my father worked on the Peter Reiss, this was a sad time of year for me. He would leave us to join the freighter, flying off to Detroit’s Willow Run Airport. It was tough for a few days, until my mother, my little brother and I fell back into our warmer season routine.

I was restless those first few days. I am restless now, counting down the days until my husband and I can begin our renewed explorations of Paris. Meanwhile, I’ve been enjoying posts from Terri from Island Writer, Chris from The French Journal — who were in Paris recently — and Carol from Paris Breakfasts, who is there now.

The pace at work these days is fast and furious, and I am happy to come home and make an easy supper. Two nights ago, I made a simple salmon wrapped in foil, another recipe from the “Ships of the Great Lakes Cookbook” from Creative Characters Publishing Group, which was supplied to several bloggers for review.

Just a filet of salmon, some lemon slices, freshly ground pepper and sel de fleur from the Ile of Ré. I added a dash of paprika, too. Bake it in an oven preheated to 350 degrees for about 20-30 minutes, even less.

Anything that takes under 40 minutes to prepare on a weeknight is welcome at our house. Sometimes I think simple recipes are the most ingenious.

Update! Tanna from My Kitchen In Half Cups has posted a dessert recipe from "Ships of the Great Lakes Cookbook." She's got a photo of the book, which I do not have, mostly because I've enjoyed the book so much it's gotten a bit dog-eared. There's also a tasty treat from Sara at I Like to Cook.

15 comments:

MyKitchenInHalfCups said...

I see broccoli in you photo and am now craving it. You found some really good things in the cookbook. I made some really good ginger snaps and they were a snap to make.
Paris...you are so lucky to be looking forward to Paris...

Mimi said...

Having something to look forward to has really helped me get through the winter, Tanna.

I'm trying not to talk about it too much.

Terry B said...

Mimi--Another lovely, evocative post. Please go ahead and post a photo of your dog-eared copy of the cookbook--I think it would be a tribute to the well-loved, well-used book as well as to your father.

And salmon seems to be in the air. That didn't come out right, did it? But I made salmon tonight, my second meal cooked in our new apartment. Chaos still abounds, and we're still wrapping things up at the old apartment, so cooking anything at all is a big deal. I sautéed the salmon with salt, pepper and a little cayenne pepper. And I made a salsa of fresh mango, strawberries, green onion tops and a little chili powder, which I spooned over avocado halves. Quick, easy and delicious, always a nice combination in my book.

I envy you your lovely Paris trip, Mimi. You know we're all expecting wonderful stories upon your return.

Lydia said...

Salmon is definitely in the air! I have a lovely piece ready for dinner tonight. One of my new "light" ways to cook it is to steam it over water that has big pieces of lemon or orange zest in it. Then I serve it on top of salad greens.

It's fun to read about your Great Lakes cookbook, on your blog and also on Tanna's.

Mimi said...

Flying salmon? Sacre Bleu!

Terry B: Chaos always abounds in my kitchen. My, but your salsa sounds good.

Lydia, I hope we will read about steaming salmon over water. Do you have to have some sort of special equipment?

Anonymous said...

I love the photography Mimi and the salmon.
Anne

Terri said...

This dinner of yours rivals some of the dishes I recently saw/had in Paris. I still say you need to open your own cooking school OR restaurant with a French slant.
I can only imagine HOW slowly time is now passing for you, as you wait to board that flight across the Atlantic.

FarmgirlCyn said...

Salmon can sometimes taste a bit TOO fishy for me, but I prepare it anyway, because of the heart healthy benefits. I do enjoy it wrapped in foil and grilled, tho. Served with a squeeze of lemon,or a homemade green sauce, and I think I like it!!!
Exactly how much longer before your trip, Mimi? Will you be able to post from France, or will we just have to wait for all the fabulous details till you return?

Mimi said...

Hehe. Terri. It is kind of. But we we still have lots to do. I like to prolong the anticipation.

Thank you, Anne! You are always a sunny and welcome presence here!

I will post while in France, Cyn. We'll take out laptop over to the American Library. I know, my dcotor wants me to get my good cholesteral up, so I am doing salmon and nuts and stuff.

L Vanel said...

Have a great time in Paris, Mimi!

Jann said...

This is a wonderful meal to fix when you are short on time-salmon, my favorite fish!

Mimi said...

Thanks, Lucy! I am bringing plenty of footcare stuff this time, keeping in mind your comments from your recent weekend in Paris.

Jann, how is it Down Under? Good to hear from you.

Katie said...

I remember the 'ice outs' from when we lived on a lake in MN - always an exciting time and a sure sign of spring.
Your salmon photo is lovely! We had the barbecue out on Friday to grills some - but had to move back to the kitchen.
2 pairs of comfortable shoes....

Mimi said...

Sometimes the ice thingies are 10-12 feet high. They have actually backed into houses and plate glass windows...

Kristen said...

Your trip is just around the bend...I can't wait to hear all about it.
I do love the looks of that salmon. What is it about Salmon that screams spring to me?