Another wedding debauchery story: most notable (aside from the actual wedding of course) was the Bachelorette party. Starting with appetizers at the Pelican Brewery and moving to the locals bar, where it just happened to be karaoke night! Heaven! Beth had never participated in the beauty that is karaoke before (I nearly fainted when I discovered that fact) so we started her off on a Madonna duet. Four out of town girls and four die hard locals who knew the ropes. They were very kind to us. They dedicated songs to the bride to be, especially exciting was the young man in the baseball cap who gave us a rousing rendition of Lisa Loeb's "Stay." He turned out to be one of the restaurant managers for Beth's wedding. Angelle nearly brought down the house with her song (the girl can sing!) and when a group of boisterous out of town boys came in, they were more than happy to send over a round to help us celebrate. I finished it off with Hank Williams, "All My Rowdy Friends Have Settled Down," dedicated to Beth. It just seemed fitting. We finished the night with a bonfire on the beach, female built and quite sufficient. I admit I may have suggested at some point that we combine the Bachelorette and Bachelor parties. I was told that just simply wasn't done. It was a girls night, and I really couldn't argue, the company was fantastic and our fire was quite nice. The perfect sendoff for Beth.
Nothing like bonfires on the beach to celebrate an impending wedding, not to mention the start of summer on the West Coast.
One of the best things about living in the Pacific Northwest (PacNoWe as it's known to some) is the access to fantastic seafood. It is now salmon season, specifically, Copper River Salmon, which is thought by many to be the best kind of salmon there is. It comes at a hefty price, but it's pretty worth it, especially if you have a no-fail, always delicious recipe. This is my parent's standard, whip up the marinade and put it on the grill. My Father is something of a master at the grill. He says he's tried other salmon recipes from time to time, but this is the best. The gold standard. Ceder planks? They overwhelm the fish, he says. Baking? Just so-so. Outdoor grilling? Just right. The is the Goldilocks of salmon dishes. I tend to believe him when he says things like this. He has good taste.
So, while I did not officially cook this dish, I did procure the recipe. Family secret no more!
Grilled Marinated Salmon
recipe courtesy of my Parents (which they've used for 25 years)
serves 4-6
Marinade
1/3 cup lemon juice
1/3 cup of olive oil
1/4 cup of olive oil (you can use even less if you want)
1 tsp of sugar
pinch of salt
1 tsp dry mustard
1 tsp Italian herbs
1/4 tsp of pepper
1 clove of garlic
1 tbsp of onion
1 large piece of salmon, enough to feed 4-6.
Combine all ingredients together and use a blender, food processor or hand blender to blend together until fairly smooth. Put the fish on a plate or in a baking dish and rub marinade over the fish and let sit for at least 20 minutes. Start the grill, when it's at medium heat put the fish onto a large piece of foil to keep the marinade from dripping onto the grill. Create a "foil pan" by using heavy duty foil and turning the sides up to keep the liquid in. Place the foil pan over the heat and cover the grill and cook the fish for 4-6 minutes, depending on your desired "doneness." Make sure to test the fish often so it doesn't overcook.
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