Mary Mac showed up at Central Kitsap High School our sophomore year. Her dad was in the Navy and by the time her family landed in Silverdale,WA she had lived all over the world. Remember the show “Love Boat” from the 70’s?? That perky, cute cruise director, Julie? Well, that was Mary a.k.a.- “Mary Faith”, or “Fifi” . In a time when most kids would have just been content to fit in and endure their last few years of high school as the new kid, she charmed us all with her enthusiasm for life, enormous smile and ability to love everyone. She was, and still is SO much fun. Mary had a serious shoe obsession (lucky for me bc we wore the same size in shoes and clothes) and it was a never ending clothing swap for three years. Back in our high school days, McDonald’s employed hostesses who coordinated parties, gave tours, and generally promoted goodwill in McDonald land. Guess who was the Wheaton Way McD’s hostess? As a fringe benefit of being BFF’s, we consumed more than our share of free meals at the golden arches. Hey- we were in high school! Our usual order was a Fillet of Fish (her) two cheeseburgers (me), two fries, two Coke’s and a chocolate shake (for dipping the fries). Our tastes have grown up a little bit, now Mare trades the fishwich for a salmon fillet.
Yummy fresh Citrus Salmon
That’s our little Mary Mac in front!
In an attempt to eat one semi-healthy meal last month, I made Mary’s Citrus Salmon. It only took a few minutes, and was delicious. Throw some fresh spinach on the serving plate, place the cooked salmon on top, and it’s a dish pretty enough for company. Here’s to Forever Friends!
Mary Mac’s Grilled Citrus Salmon
1-1/2 tablespoons freshly-squeezed lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon Dijon mustard
3 garlic cloves, minced
2 dashes cayenne pepper
2 dashes salt
1 teaspoon dried basil
1 teaspoon dried dill
2 teaspoons capers
3 pounds fresh salmon fillets
In a small saute pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. While stirring, bring to a boil. Reduce heat and simmer for 5 minutes. Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour sauce evenly over fish. Place fish on grill and cover with a lid. Barbecue over medium-hot coals for 10 to 12 minutes, depending on thickness of fillets. Fish will be flaky when cooked.
-I used a 2 1/2 pound fillet, and reduced the garlic to 2 cloves.
-In the winter, or if you don’t have a grill, cook in an oven at 350 wrapped in foil for 15-20 minutes, or broil for about 9 minutes.