“My soul is full of longing, for the secret of the sea,and the heart of the great ocean
sends a thrilling pulse through me.” ~Henry Wadsworth Longfellow

What can be  likened to the mysterious, alluring and opulent ocean with its seafaring tales and mesmerizing  beauty?  Our souls  just can’t seem to ‘get enough’ of it’s serenity, wonder and the “new life” it so graciously bestows to each of it’s visitors.  Whether the vast miles of endless, brilliant white dunes amongst  the crashing waves, haunting  Inlet waterways festooned with old, weathered fishing piers from yesteryear’s gone by,  the laughing gulls and sanderling birds that frequent its shores, a quiet, sneaky and  lurking alligator or two, flirtatious dolphins at play or a breathtaking sunset on the placid , saltwater creeks, the august and magnificent  ocean summons our hearts to come, and never disappoints. From my “Coastal Autumn Joys” vignette, I wrote about two places that have  magically captured my heart.  South Carlina’s enchanting  Murrells Inlet, historical Pawleys Island as well as the renowned Mystic River and it’s quaint town village are  indeed both, an ideal and gorgeous place to visit for a restorative,exhilarating ‘autumn escape.’  In celebrating the joy and abundance of all the wondrous  memories these places have gifted my life with,  I shared one of my family recipes that will melt in your mouth and  satisfy your “seafood lovers” palate with fresh salmon from the Atlantic waters.  I hope you enjoy it as much as Kit and I do!  (Oh and Graham too.) 🙂

In celebration of these two seafaring, magical places to my heart, I want to share a special recipe of mine, fresh Salmon Fillet with mushrooms and dill. (We call it “Savory salmon delight.”)

YOU WILL NEED:

A large, (at least one pound) fresh salmon fillet, one package of fresh mushrooms, sliced, dill seasoning, salt and pepper to taste, 2-3 TBSP. butter,  Tabasco, sauce, (if you like it spicy like us,) about 1/2 cup of white wine, and freshly steamed rice.

DIRECTIONS:

Rinse your fresh salmon off and place in buttered pan, casserole dish or 13×11 Pyrex dish. (I use a Terracotta fish- cooker baking dish, with a covered lid.) Season your salmon to taste…(we also use lots of dill…)  In a sauté pan, melt two tablespoons of butter over low heat. Over low to medium heat , sauté your mushrooms until tender. Pour your mushrooms over the salmon, add your white wine, (to your liking,)  and top with preferred amount of dill seasoning, cover with baking lid or tin foil. Bake for 35 minutes at 350 degrees… Salmon should begin to flake when cut into, when it is done. Cook your rice while the salmon is baking or if you  have a rice cooker, time you’re cooking with the time that the salmon will be ready and serve the salmon and its juices over your warmed rice. This recipe is healthy and one of my husbands and my favorite seafood dishes… It is delicious with a Caesar salad and a loaf of French or sourdough bread, hot from the oven. Bon Appetit!