Just back from the beautiful Pacific Northwest. We had a glorious week at Family Camp and were so sad to leave. The entire family was there spending time together as there was so much to do. We enjoyed swimming, boating, fishing, archery, BB gun range, BMX bike trails, a great speaker, games, touring Whidbey Island, and of course the amazing food. This was not typical camp food, no sir. Daily, they fed about 180 people three wonderful meals plus an evening snack. One of the highlights of camp is the Salmon Bake. This camp has been hosting them since 1969. They are always held on a Wednesday evening and if it is nice out we get to dine alfresco. We dined alfresco since the sun was hot, hot, hot. Yes unusual but very welcomed.
I asked the camp director what he uses on the salmon but he said that he would have to kill me. I said, “shoot.” I was happy to hear the there really is no recipe. He told me that it is just a concoction of the following:
Lots and Lots of melted butter
Baste salmon prior to cooking and continue to moisten through cooking process. That’s it!
Oh you should have smelled that salmon cooking. The smoke, the seasonings. Mm mm, heaven.
A gentleman by the name of Mr. Robinson has attended every Salmon Bake since 1969. He states that this year was a good Salmon Bake, he is an expert of sorts. I had to agree as two years ago the salmon was fishy and flat tasting. Mr. Robinson said that it has to do with the weather. If it is a hot and sunny day the salmon is perfect, if it is rainy and cold that taste gets into the salmon and ruins it. I think he was right. Two years ago it was cold and rainy. Hmmm. The salmon we ate this year was juicy, tender, and cooked to perfection. The cooks served it with roasted new potatoes, salad, cheesy garlic bread, and a fruit salad. What a delicious meal. I think I got a weeks worth of protein in that one meal and enough Omega-3’s for the year thank you very much.