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.