It always starts with a nice hike through the woods, with far too much fishing gear in tow. I have made this trek for more years than I would sometimes like to remember. But, once I set foot in a clear flowing stream or river, I remember why it is always time well spent … the sound of flowing water as it meanders over shallows and rocks, along with the fresh air that fills the lungs and always brings a smile.
Casting upstream and watching your hand-tied fly drift past you and repeating the motion over and over brings a kind of peace. It’s an exercise for body and mind. Hooking a fish is exciting and the satisfaction of playing it to the net is fabulous. But, catching a fish is always bonus compared to the experience of simply spending time in nature.
A good friend of mine once told me, “You know what bud? Most folks don’t know that fishing ain’t about catching fish. Sometimes I don’t even put any bait on cause’ I don’t want the fish botherin’ me.” He is a man who truly understands the important things in life.
Taking time to fish is never wasted time.
Here is a poached, roasted salmon recipe that I have been playing with for many years:
Roasted and Poached Salmon
- Preheat oven to 400 degrees.
- Lay a piece of “skin on” salmon in a baking dish or roasting pan about an inch deep.
- Spread an even thin coat of Mayonnaise over the top of the filet.
- Combine 2 tablespoons of butter and 2 tablespoons of orange juice concentrate to a small bowl. Microwave until the butter is melted.
- Pour the butter and orange juice mixture evenly over the fish.
- Sprinkle salt, pepper, and garlic powder over the fish; then add a liberal amount of fresh dill.
- Drizzle honey over the whole fish.
- Loosely cover with foil and cook in a preheated 400-degree oven for 15 minutes.
- Remove the foil and broil until the fish is browned and caramelized (about 10 minutes.)
Keep an eye on it, so it doesn’t burn.
- Take the fish out of the oven and let it rest.
It is great served right away with some fresh vegetables and new potatoes or served cold on crackers.
It only took 40 years to get it right, but there is always room for improvement!
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