The Perfect Storm

Catching the right fish in the right place at the right time with the right person is a perfect storm. I caught a steelhead like that once where the springtime Poplar river explodes into Lake Superior in front of Lutsen Resort. My oldest son was 19 and just back from his first year of college out east. I was on the lam from my business, my life and my wife, and Alex and I were having time together that we'd never had, the time of our lives. Some had accused me of having a nervous breakdown. $39 a night in the old cliffside motel at the resort was a bargain even back then. It was 4:30 Am. Fog was rolling in off the big lake. It was cold. On my third cast I caught a 5lb Coho. A half hour later I was the king of the world as I worked the steelhead out of a furious current which had enabled him to jump head high several times.I never thought I'd get him in until I did. Him turned out to be a her as a couple of oldtimers were on us fast and milking the eggs out of her lower belly.
" Bastard's. Don't let them do that," said the taxidermist bartender in the Polar Bear Lounge with disco lights in the black floor.I'll never know if that fresh caught steelhead would've been as good as the luscious flesh of the coho which we stuffed w/ rice and onions and peppers, zucchini and carrots and garlic and ginger and soy sauce and a sweet hot mustard and wrapped in foil and roasted in the dying embers of a fire on the beach. It was the best fish we ever ate, and we'll never duplicate the meal, nor the serendipitious events of that day. You cannot predict a perfect storm. Nor the predeliction of a bartender/taxidermist for fresh steelhead. The bastard. I did get the mount and it is a beautiful mount and it is above me as I write this. I can almost taste it.
I'm trying to get to the third salmon recipe, which is simply made from leftover salmon( hah -good luck) or a portion of the fillet that you have poached in water or white wine. The poaching liquid should be half way up the filet in the pan. Cover and cook real slow like you love the fish - a bare simmer. When you cook it real slow it's flesh will melt in your mouth like butter. Make an alfredo sauce to which you add green peas and the salmon which you have gently flaked w/ a fork; get hot( 1 min) and serve over any kind of pasta w/ fresh grated parmesan cheese.
Vivian says she loves cooking w/ wine and sometimes she'll put some in the food too.