Ingredients:
4 pieces of salmon
2 tbsp olive oil 250 ml
(1 cup) Heavy Cream 120 ml
(1/2 cup) Dry white wine or water 50 g
(1/3 cup) Parmigiano Reggiano
1 tbsp butter
1 shallot
4-5 Garlic cloves bunch of Spinach
1 lemon
Thyme Salt, black pepper Parsley (optional)
At the southern end of the Moreno Valley lies Black Lake, New Mexico, a quiet natural lake where Paulette and I watched for elk, waterfowl, wild turkeys and black bears. It also became Montana for portions of the classic Lonesome Dove miniseries.
I headed north with an old chainsaw for my son and cameras for myself. What followed was a rainy September journey through the Rio Grande Gorge, Taos Canyon and Angel Fire, where autumn aspens and a remarkably calm flock of wild turkeys turned an ordinary errand into a very special day.
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