Cruise Food

Freedom has been Cruisin' the Bay for the past few weekends -- first with the Cruising Club of America from the Sassafras to Worton Creek and back to the Sassafras with Carla and Tyler and Al and Donna aboard. Over the Memorial Day weekend we were on the Corinthian Yacht Club Spring Cruise from the Sassafras to  Gibson Island Yacht Squadron and the Magothy River on the western shore and across to the Corsica River and Swan Creek on the eastern shore, and finally back to the Sassafras, with Dick and Nora and, once again, Al and Donna aboard. The crew of Stowe Away joined us for dinner during the CYC cruise.

The nights on Worton Creek, the Magothy, and the Corsica were all "at anchor" : the best part of cruising. It is always fun to raft up with other boats, visit among the fleet, share stories of the days race or past boating adventures, share a good meal, and look at the stars.  I decided to prepare the same meal for both weekends -- a sure fire, crowd pleasing Salmon dish that can be prepared in stages, and served hot, cold or room temperature -  perfect for entertaining on the water or at home.  Offered over a bed of greens, or along side roasted asparagus, with a crusty loaf of bread it is certain to become one of your favorites too.:

 Roasted Salmon with Chive or Dill Sauce - serves 4

Butter; Salt and pepper
1-1 1/4 pounds salmon fillets*
1/2 cup packed fresh parsley
1 lage clove garlic
5 ounces garlic croutons
1/4 cup butter
1 1/2 Tablespoons fresh lime juice
1 Tablespoon freshly grated lime zest
Chive or Dill Sauce (recipe below)
*when cooking for a crowd I use a large salmon fillet, and double the crumb mixture amounts

• Line baking sheet with foil. Butter foil. Arrange Salmon on foil, and season with salt and pepper
• Chop parsley and garlic in food processor. Add croutons. Process until mixture forms coarse crumbs.
• Melt 1/4 cup butter in large heavy skillet over medium-high heat. Add lime juice, zest and crouton mixture. Cook for 8 minutes or until it begins to crisp, stirring constantly. If you wish you can make the crumb mixture a few days ahead and keep refrigerated.
• Press crumbs over salmon.
• Bake at 400 degrees for 15 minutes or until just cooked through. Serve with Chive Sauce.

Chive or Dill Sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup chopped fresh chives; or 2 Tablespoons (or to taste) chopped  fresh dill
• 1 1/2 Tablespoons fresh lime juice
• Salt and pepper to taste

Blend sour cream, mayo, chives or dill, lime juice, salt and pepper in bowl. Mix well. Can be made  in advance.