Thursday, September 10, 2009

living off the land, a labor of love

Labor day weekend marks the best weekend of the year to live off the bounty of the land. this is because all laborers take a break, and no one is around to cook your meals and wait on you hand and foot. to commemorate this day we caught a few crabs, Dan caught a salmon and then we ate what we caught.


the prize-winning salmon

if you extend your arm so that the fish is closer to the camera, it makes the fish look bigger. that's why this fish looks so huge.

crabs from the crab pots
crabs cooking in a pot on the BBQ


LEMON DILL SALMON
Sauce:
1/2 cup mayonnaise
1 tsp. soy sauce
1 tsp. worcesterschire
juice of half a lemon
2 tsp. dried dill
1 tsp. Dijon mustard
Mix all of these ingredients in a small bowl and set aside.
for the fish:
olive oil
1 onion, sliced
1-2 lbs. salmon fillets
salt and pepper
juice of half a lemon
Preheat oven to 375 degrees. After you've prepared the sauce, drizzle olive oil in the bottom of a glass baking dish, and cover with sliced onions. Place salmon fillets on the bed of onions, salt and pepper fish, and then cover fish with the juice of half a lemon. Spread the salmon with a light layer of the sauce mix, and then sprinkle with additional dill for garnish. Bake for 15-20 minutes, or until fish is opaque. Serve fish alongside the baked onions.