For several years, my partner and I used to open up a marina during the winter for special dinners, brunches and lunches. They became so popular that we would be sold out within a day or two of advertising the event. We didn’t have a liquor license, but folks would bring their own if they wanted a glass of wine with dinner.
One night soon after everyone was tucking into their dinners, there was a knock on the door. Two RCMP were standing there in the cold. Invited in and asked if they wanted to join us, they declined, simply saying they wanted to moor overnight, but had their own dinner ready to go. I am absolutely sure they were oblivious to all the hurried clinking as bottles went back into bags under tables.
These meals were so much fun, and somehow squeezing in seating for 36 in a small store made it more intimate. The night would finish with folks chatting over coffee, with us wondering to ourselves how late they’d stay, so we could get on with clean up.
One early spring dinner, we toyed with the idea of serving salmon, but had no grill and limited cooking facilities, so I came up with this recipe. It’s easier than it looks, and presents beautifully. Continue reading