A Pre Pre-Salmon Party

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Uganik sockeye salmon perfectly cooked on our wood-fired grill

served with steamed wild nettles, fresh garden salad, wild morel risotto, and rhubarb vodka tonics

If only we could have transported all our salmon fans to share in the most delicious spring celebration we had last night, inspired by the renewal of plant and sea life this time of year. Tollef called it the “pre pre-salmon party.” Our friend caught some beautiful reds, our neighbors brought salad from their greenhouse and fresh-picked wild nettles to steam, we had the joy of going on a mildly successful morel hunt that morning, and our rhubarb patch provided us with the most beautiful and refreshing drink.

Here’s wishing all our readers a joyful start to summer and a chance to enjoy wild and free delicacies of the season with good company to boot!

-Tollef & Adelia