Low tide and Low temp - Salmon & Asparagus

The NW winds have decreased to about 10 MPH

With the sun out shining, yet most of the day the temp for air & calm water won't break out of the 60's.

It is still better than most other places and there is no chance of rip currents.

Salmon – asparagus – mushrooms – red potatoes

Salmon fillets – 4 , ½ pound each

Red potatoes - 1 ½ lbs. Chopped - 1 " pieces

Asparagus – 1 lb. - remove tough dry ends

Mushrooms – 4 oz. - sliced

Garlic - ground

Rosemary - ground

Lime Juice

Vermouth

Chili Stuff - Bonanza Fish Mix

Olive Oil

Black Pepper

Pour a couple of glugs of olive oil into a shallow baking pan. Place potato chunks in the pan and sprinkle liberally with ground rosemary and garlic and black pepper. Cook in a preheated oven at 375 for about 35 minutes. The dry rosemary and garlic work much better than fresh herbs in a roasting situation.

Place the young asparagus in a pan with olive oil at medium heat. Cover in a couple of minutes the aspargus will turn bright green. Now add the mushrooms. After a minute or so. Squeeze the lime juice on everything and pour in a half cup of vermouth, and cover. Spead out the Salmon fillets skin side down. Cover liberally with Chili Stuff Bonanza fish mix. let sit for 20 minutes, while potatoes cook.

Dust the skin with flour and place in a olive oiled pan at medium heat, floured skin-side down. As soon as the edges turn light flour the tops sides and flip over. Put more Bonanza Fish Mix on the crispy skin and cook covered for a couple of minutes.

At the same time place the potato servings on heated plates with the asparagus. Serve the fish fillets with a wedge of lime.