Bellingham Bay Washington Sept. 2010 Last Days, Last Hoorah!

Looking out over the breakwater in Bellingham Bay, Washington. As  I sit and wait for the sun to set, minute by minute, reflecting on my summer at sea, a warm blush of peace and happiness trickle down my every inch of being. 

Watching the fishing boats from the distance, like dots in the horizon, then larger and larger the mass of black become, obviously, 2 ton, diesel, fishing vessels coming in from the days catch. Glamorous no, but in these pictures they become romantic silhouettes.
   

Bill, the captain, has made his way in the dark. As he passes our boat he waves with a big thumbs up. About and hour later, after docking his boat, tying his lines and securing his ship, he pays his crew ... another day. I see him walking down the dock, he finds me sitting on the aft deck. He never comes empty handed. He greets me with a hug and a kiss and a beautiful Sockeye salmon. We visit over conversation and a cocktail, he is anxious to get home after many days at sea. Come to think of it so am I.

 DILL SALMON WITH GREEK SALAD

1 c. chopped seedless cucumber
2 c. chopped plum tomatoes
1/2 c. sliced red onion

1 crumbled feta cheese
2 tablespoons Dijon mustard
2 tablespoons sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil, plus a drizzle
1/4 cup finely chopped fresh dill
Salt and freshly ground black pepper
 

Mix the first 4 ingredients together. In a separate bowl mix the next 6 ingredients together. Taste for seasoning.

1 side skinless salmon fillet (approx. 3 lbs)

Salt and freshly ground pepper

1/2 c. extra virgin olive oil
1 c. pearl onions

8 Campari tomatoes

2 T. dry dill

On a sheet pan lined with aluminum foil lay the salmon. Toss the tomatoes, onions, olive oil, salt and pepper together. Pour over the salmon and bake for 30 minutes at 375 degrees.

Serve with the Greek Salad. Enjoy!