I completely spaced Father’s Day 2013. I remembered that I forgot while in the line
at the grocery store. I quickly grabbed
a t-shirt for Scott and stuffed it in a reusable grocery bag that was for sale
in the check-out line. In my defense, we
had just arrived in Roanoke, Virginia and we were trying to get settled into
our new home.
In an effort to redeem myself, I planned ahead this
year. I picked up a watercolor painting
of a local Roanoke landmark that I thought would remind Scott of biking Mill
Mountain, I pre-ordered a World Cup soccer t-shirt, and purchased some whole
Copper River Salmon for a Father’s Day meal for Scott and my father.
Copper River Salmon has a limited season and it usually coincides
with Father’s Day. I enjoy cooking a
full salmon on the grill with fresh herbs and lemon. Pre-heat the grill to 400 degrees, reduce
heat to 350 degrees and cook salmon on direct heat for about 15-20 minutes or
until fish starts to look milky. I
served this meal with diced grilled potatoes and my kale salad.
 |
| My Dad |
My father had just returned the day before from a week in Alaska visiting my sister and her family. Thankfully, my dad respectfully ate my salmon despite eating salmon all week. I knew he would like the potatoes, but I was a little surprised that he was eating the kale salad. Half way through dinner, I asked my dad how he liked the salad and all he said was, “at least it’s not kale.”
