Salmon, the fish of the Northwest. This year the fishing was ‘killer’, our son Peter was knocking ‘em dead…..he was a salmon catching wizard on the Puyallup (Pew-all-up) River (we posted a few pics for those of you that like seeing dead fish and a proud young man). The silvers and pinks (humpies) were almost jumping out of the water for his hook. They taste soooo delicious, smoked or baked or BBQ’d or however you like them.

An easy Salmon recipe for those of you who cook….Mrs. ArtisticDetour is excused at this point…

Peach-Onion Salmon

One nice salmon filet with skin on, I prefer towards the tail about 2 -3lb piece.

Sauté one large sweet onion (Vidalia or Maui) until clear and soft in 3tbsp Olive oil (my preference).

Piece of foil large enough to wrap salmon up in, I always lightly oil the foil to prevent sticking.

Peel 1-2 large peaches cut up into slices-set aside for now. I jar peach preserves.

Place fish on foil, slather an even layer of peach preserves, cover with sautéed onions now layer peach slices on top, close up foil, no need to wrap too tight just make sure it is sealed, bake at 350 for 30 minutes, take a peek, fish should be done, a nice flaky pink color.

Serve with a garden salad with olive oil and pear vinegar dressing with sugar roasted walnuts (moisten nuts, roll in sugar, bake at 350 15 minutes or so until sugar bakes onto nuts). Sprinkle a few Craisins on top too, and you’ll have a refreshing salad.

Still hungry? Ok make some Jasmine Rice and mix in peach preserve when the rice begins to cook….adds a little hint of flavor to the rice. Your friends will be amazed your significant other (insignificant sounds dumb) will think you did something wrong and are trying to make amends…keep ‘em guessing, so have a feast that’s simple and fast. Oh!! Don’t forget the wine. I won’t recommend any, for all I know you like it out of a crystal glass or right from the brown bag like me.