On The Sunny Side of The Street

Wild Alaskan Kings have intruded in a good way like an unexpected yesterday( sunny, 60 degrees). Slow roasted in a cast iron pan, seasoned w/ dill and parsley and sage and butter and cooked to medium, this salmon ( a gift from School Principal Dennis of Onamia, caught by his own hand) was clean tasting, deep red, luscious with therapeutic oils that have apparently healed a recently aching hip joint, redolent of swift water, fresh, and the salty sea.

Overnight, no less. Will I walk as the King swims? Perhaps. What I do know is that I will eat more. Dennis?

If you are lucky enough to have leftover salmon, stir some maple syrup into mustard, douse your salmon, and eat it on rye krisp for breakfast, along w/ cottage cheese and a glass of apple juice. There is a little curry flavor in yellow mustard due to the turmeric, which is what gives it the yellow color. I used Plochman's mustard. $ 1.09 at the store.

I will be doing some deer tenderloin recipes for Outdoor News, which is traditionally the first eaten meat of the deer at deer camp. Onions, mushrooms, and the valuable medallions simply sauteed w/ salt, pepper and garlic and finished off w/ a splash of brandy. Done medium rare and served on toast. Or a stroganoff( medium rare, also) served over noodles. Others, too, I'll let you know.

And remember. You gotta get a deer to eat a deer.