Whew!  What a summer I’ve had.  Fabulously wonderful, traveling hither and yon, all the while collecting recipes to try and to share.  And yet, it kept me awfully busy.  So busy, in fact, that I neglected my duties posting those recipes.  I’ll briefly let you in on what was going on, but I’ll share my exploits in more depth in later posts.

There was a trip to San Miguel de Allende, Mexico, where I had the best chilaquiles I’ve ever eaten. Then off to Glendo, Wyoming for the annual camping trip.  When the Deerslayer clan gets together, there are so many wonderful dishes to be shared.  I was lucky enough to bring back two particularly delicious and unique recipes, one for plantain and brown sugar eggroll-type things from the Philippines, and the other for a zesty coleslaw sauce that incorporates all the creamy goodness of coleslaw with the fire of jalapenos.

Rounding out the summer, the junior deerslayers and I headed across the pond to the land of fish n chips and pasties (meat pies) and ale, proper biscuits, strawberries & clotted cream.  We also headed to the home of Monet and his gardens, and, oh, what a garden it was. Heaven! Then there was the Eiffel Tower, unbelievably great wine, fabulous cheese, authentic baguettes. Now I can die a happy gal!

So, what’s with the picture of salmon? During a break from the unpacking and laundry, I read a post by the Country Huntress about a recent salmon fishing expedition.  She’s awesome and brings a much-needed perspective to the hunting/fishing world.   I’d recently prepared salmon for my family, using a recipe that was given to me years ago by one of Deerslayer’s younger sisters. My family loves the recipe. It’s super easy and elegant, and Jen (the Country Huntress)  motivated me to go ahead and get the recipe out there to share.  Enjoy!

BAKED SLAMMIN’ SALMON

½ cup mayo

½ cup grated parmesan

juice from 1 lemon

2-3 tbsp. finely minced onion

2 tbsp. chopped fresh or dried dill

salt and pepper, to taste

a nice salmon filet, skin on the bottom

*This recipe can easily be halved or doubled depending on the size of your filet.  Often, I prepare extra topping that can be served alongside the fish.  Toss in some chopped dill pickles for a unique tartar sauce.