JOLIET – Ah, salmon!
It's one reason why our 80-something pastor vacations to Alaska (the other is to visit his family). And when my six kids were young, salmon patties (made from canned salmon) were an economical Friday night dinner at my house.
Pink salmon was less expensive than the red but also less flavorful, so we did like splurging on the red. The recipe I used instructed me to mash the bones into the fish for extra calcium (yes, they're edible), although a couple of the kids liked them straight from the bowl - and vied for them.
But kids grow up. And our tastes matured to other ways of preparing salmon. This week, my daughter Rebekah Baran shared her smoked salmon dip. Makes about a pound and a half of dip.
And if you're not crazy about salmon (or even if you are), Rebekah also included a recipe for pesto swirls that serves 12. Enjoy!