is basically an event here in the NW. At anywhere from 10 – 20 and even more a pound for a whole fish, it’ s not cheap either. BUT, it IS worth it. Simply put, the simpler you make it, the better.

Simple BBQ Copper River Sockeye Salmon

*1 bouquet of fresh herbs (in packs, it can be either pork or poultry medley)

*A lot of minced garlic

*A small onion, minced

*Lemon juice

*A few dollops of Smart Balance

The fish being presumably dressed, chop of the tail and the fins, and it’s best if you further butterfly the spine. Add the garlic, onions and Smart Balance, then the herbs, whole, not chopped. Finally, sprinkle all over with lemon juice. Then place on tin foil over hot coals and BBQ for about half an hour.

We also had Fiesta Rice, which can be found on page 194 of the May 2007 Cooking Light. I subbed out cilantro for parsley and used a can of corn instead of frozen corn. Also, skipped the corn-browning step and threw it in with the onions, combining both olive oil and butter.

Menage a Trois 2006 Rose from California completed the meal.