On Tuesday, the 28th of June, Robert and I had been trolling by the slides while staying at Doc Warners. We had been successful at trolling for salmon in this area and already had caught 12 good sized salmon when all of the sudden my pole hit hard, fast, and unlike anything I had ever seen during any other fishing trip, anywhere in Utah’s surrounding reservoirs or lakes. Robert said, “Reel” as I had already started to.
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RECIPE INGREDIENTS
1/4 cup Dijon Mustard
1/4 cup Sugar
1 cup Red Wine Vinegar
1/2 cup Orange Juice, Frozen Concentrate
2 cups Salad Oil
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The final morning of my fishing adventure was upon me before I knew it. All week I wanted to catch a king salmon, but I had not completed my goal. Early in the morning, July 3, my father and I found a school of pink salmon. I made simple mistakes and lost five humpies right before pulling them in the boat. As you can imagine, I was flustered. Eventually, I landed two and my father five. The fishing died and we moved to Double Anchor to finish our afternoon of fishing. After catching several halibut, we decided to go to the land slide for one final troll. By the time we arrived at our destination, we only had 15 minutes to fish before we needed to return to the dock for the final time.
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RECIPE INGREDIENTS
1 small head of bok choy, thickly sliced, or 4 baby bok choy, ends trimmed
1 red bell pepper, thickly sliced lengthwise
1/2 tsp black pepper
3 scallions (white & green parts), thinly sliced on a diagonal
Zest from 1/2 orange, cut into matchstick-size strips
3 Tbsp low-sodium soy sauce
1 1/2 tsp sesame oil
2 tsp grated gingerroot
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RECIPE INGREDIENTS
2 lb Halibut Roast of Serving Size Pieces
Mayonnaise (do not use salad dressing)
Lemon and pepper seasoning
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RECIPE INGREDIENTS
1 9-inch unbaked piecrust
1 cup shredded Swiss cheese
6 slices bacon, cooked and crumbled
¾ cup salmon cooked and crumbled
2 green onions, sliced and chopped
½ green pepper, chopped
3 eggs, slightly beaten
1 cup light cream
½ teaspoon grated lemon peel
½ teaspoon salt
¼ teaspoon dry mustard
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RECIPE INGREDIENTS
8 pieces of serving size Salmon or Halibut
Salt
5 tablespoons butter or margarine
1 lemon thinly sliced
¼ to ½ cup sour cream
½ cup Cheddar cheese, shredded
LEMON SAUCE INGREDIENTS
1 tablespoon corn starch
1 tablespoon butter or margarine
1½ cups water
½ cup lemon juice
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RECIPE INGREDIENTS
Salmon or Halibut (enough to serve all guests)
4 cups flour
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup lemon & pepper seasoning
Oil
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RECIPE INGREDIENTS
1 salmon fillet
8 oz Cream cheese softened
3 drops liquid smoke
Lemon & Pepper seasoning
½ cup shredded cheddar cheese
Paprika or finely chopped walnuts
Crackers
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I think I will forever be a student. Early in my reading career, I read a few ‘how to’ books and decided, after reading several, that the authors knew little about my business interests and probably started writing books because it was easier than running a business. However, research books provided much of the information I was seeking. One of my favorite authors is Jim Collins. Sometimes, in reading an entire book, I come up with one or two ideas that resonate with me.
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