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| Michael on his charter fishing trip for “work.” |
All of a sudden, we had salmon up to our eyeballs. Michael went on a charter fishing trip on Lake Michigan with some vendors from work. I know, what kind of job is that? Pretty nice one, if you ask me. Most companies in Chicago do summer outings to Cubs or Sox games. Michael gets to do those too, but apparently he also gets to go boating.
That Friday afternoon, Michael called me and said he’d be home shortly with 12 pounds of salmon in tow. I was stuck in traffic after picking up our car from the shop and running some errands. The traffic was moving at a crawl, which I complained to Michael about on the phone. He “commiserated” with me by saying he too was stuck in “traffic.” Boats were backed up waiting to get back into the marina. Psshaw! Some awful traffic to have to be waiting in!
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| Holy guac! That’s a lot of salmon. |
So, what did we do with all that salmon? Well, we ate it, of course! That night, we had Michael’s co-worker and his fiancee over for dinner. We did the salmon like this. It was a nice evening. We bagged up the rest of the salmon and threw it in the freezer.
The next weekend was 4th of July. We were up north for the weekend, and we brought six pounds of salmon with us. This time, my cousins cut up some of the salmon for sashimi (which, if you’re not pregnant, is awesome), and the rest we grilled. Once again, the salmon did NOT disappoint.
And not to worry, now that we’re on this crazy salmon binge, our freezer has been stocked with Costco salmon ever since we ran out of the fresh Lake Michigan variety. I used to not love making salmon at home, but for some reason my taste buds have made a change. We even made salmon down in Louisville back in June. With the lemon-butter-caper sauce, it was just as good as ever. And it doesn’t hurt to finish off the meal with a homemade blueberry pie!
yum! the lemon caper sauce sounds great.