What a feast we had last night. Salmon cooked three different ways, Michigan asparagus, potato salad, strawberry pretzel salad. We grilled the salmon on cedar planks, pan seared in butter, and our old traditional way we brought with us from Oregon… baked salmon in tomato, mayo, onion and three cheeses. Each way was perfect in their own style. And… we christened our new apartment sized chest freezer with about 40 pounds of filets.
