Lemony Salmon Spread

“…vicinity to the sea is desirable, because it is easier to do nothing by the sea than anywhere else, and because bathing and basking on the shore cannot be considered an employment but only an apotheosis of loafing.” E.F. Benson, English writer/archaeologist

People who have never lived at the beach watch hurricane coverage from afar and wonder why anyone would be so crazy as to build a house upon the sand. These are probably the same people who will burn themselves lobster bright next July, however. Live there or not, it’s hard to escape the allure of the sea.

Having been blessed to have lived quite near beaches much of my early life, I can tell you why coastal dwellers risk it. To know a beach requires being there day by day, night by night, season by season. It requires watching the tides rise and fall, sensing the tempo of the day by the color of the sea come morning, having the sizzle/crash/lap of waves embedded in your soul.

While we are deep inland these days, we will pray in solidarity with our coastal friends (who are neither blocking public access nor demanding repeated government assists for rebuilding.) We will even eat in solidarity with them — and you can, too!

Here is our family recipe for Lemony Salmon Spread, the base of many simple meals enjoyed on the shore and the focus of my 100th JOY Journal post! Thank you, dear readers!

Lemony Salmon Spread

Drain one can of wild-caught pink salmon. Using your fingers, either remove visible skin and bones or (as I do) mash them thoroughly for added nutrition. Add the juice of one freshly squeezed lemon, 1/8 teaspoon of pepper, about 1/2 teaspoon finely minced rosemary (use less if using dried) and 1 Tablespoon olive oil. Mix well.

Use this spread with cooked pasta, on excellent baguettes, with pita crisps etc. Combined with a salad or a fruit and veggie tray and something chocolate (check my recipe archive for Bake Sale Brownies), it’s a simple but delightful way to round out the summer beach season.