Cockeyed Response

My great aunt Mimi had a tendency to get tongue tied now and again which led to a lot of laughter and some very funny memories. There was the time that pussy willows became pissy willows but nothing beats what came out of her mouth during one of our summer vacations in Canada. While in Canada we always went to this one restaurant in Belleville Ontario that was known for their sticky garlic ribs. The sauce was black as tar, very sweet and very garlicky. They never served these as a meal only as an appetizer which was always disappointing. So during one of our annual visits to this restaurant while waiting for our appetizer of ribs, we perused the menu trying to decide on an entrée. My aunt Mimi thought that their Glazed Sockeye Salmon sounded very good and waited her turn to place her order. The waiter by the way was a very young Asian gentleman who spoke very broken English. Now it is my aunts turn to order, she looks at this young man and says; “I see that you have Cockeyed Salmon on the menu”. This young man for what ever reason took offense and said;” No Cockeyed anything lady, our fish fresh, eyes good. No Cockeyed, no Cockeyed”! While we were all hysterical laughing the poor waiter just looked at us disgusted and confused like we were some wacky tourists.

Bourbon Glazed Salmon

1/2 cup of bourbon
1/2 cup of virgin olive oil
3 Tbsp. of soy sauce
3 or 4 thick salmon fillets or steaks (each about 8 oz.)

Preheat oven to 450 degrees


In small bowl, combine bourbon, olive oil and soy sauce and whisk until blended. Wipe salmon with damp paper towels. Line baking pan with aluminum foil and place salmon skin side down. Brush salmon with basting mixture and bake, uncovered, basting 2 or 3 times, until fish flakes easily when tested with tip of small knife, 15 to 20 minutes.
In small saucepan, bring remaining basting mixture to a boil over medium high heat. Reduce heat and simmer 3 to 4 minutes.
With spatula transfer salmon fillets to dinner plates and serve basting mixture on the side.