I remember the summer when I was fourteen. I commercial fished by set-net site, with my mom and her husband, in Egegik, Bristol Bay, Alaska. Mom was a great and spontaneous cook. From her example, I learned how to create my own recipe for my wild Alaska baked salmon.
My papa flew with me from Nome to Egegik to deliver me safely to mom. Maybe to set her up with his set-net site too.
Sometimes it was scary
In a truly adventurous style, we lived across the river from Egegik in an old abandoned scow that was anchored. It was tethered to the bluff above the beach by thick, but rusty old cables. Sometimes it was a bit scary to hear waves crashing so closely to the old fish tender.
On a stormy night, I prayed from under my tightly drawn up blankets, that the cables would remain secure. Blue skies and a bright sun in the morning always renewed my faith that I could do this! When the tide was right, we packed water and a snack into our 20 ft. skiff. Filled with hope, we headed out to pick a net full of fish.
It was a challenge some days. When the boat was full, or the nets were picked clean, we’d head to the waiting tender to sell the fish. My papa flew with me from Nome to Egegik to deliver me safely to mom. Maybe to set her up with his set-net site too.
Mom’s example taught me to be brave
I remember marveling at mom’s strength in pitching the fish to be weighed. Now that I’m older, I see how brave my mom was at various times in her life. And I remember with sadness at how I didn’t know how to help her in her less brave times.
From her example, I believe I’ve learned the value of getting back up whenever I fall.
So, here’s to my mom, her stumbles, bruises and tears, I know through it all that you always loved me and sacrificed for me. Thank you Mom.
My beautiful Mom
Here’s my recipe for Wild Alaska Baked Salmon:
Just out of the oven! Wild Alaska Baked Salmon
In a small bowl mix well:
2 Tbs melted organic butter
5Tbs mayonnaise ( I use Best Foods)
1/2 tsp onion powder
1/4 tsp black pepper
3/4 tsp curry powder
1/2 tsp Salmon seasoning
1/2 tsp True Lemon crystallized lemon
1/8 tsp dill weed
Smear whole amount over entire fillet, thicker amount over thicker part of body.
Bake at 375 degrees for 35-40 minutes.
It will be done when flakey, but Not Dry.
If desired, you can place under broiler to brown the sauce slightly, but watch closely not to burn or over dry the meat.
SUGGESTION:
Place on platter garnished with greens, boiled parslied potatoes, and Normandy vegetables.
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