My stepmother, Kaye Wolverton, passed away recently. Her memorial service was on Sept. 19, the same day as Queen Elizabeth II’s, but with a bit less pomp. Like the royal funeral, there was a dog present, although my father’s rat terrier is markedly less well-behaved than the former queen’s corgis. As is often the case with funerals, the occasion was both somber and joyous as we shared stories about Kaye’s kindness, sense of humor and love of a raucous good time.
She spent the last weeks of her life in a tranquil Battle Ground adult care home in a room that was high-ceilinged and bright, surrounded by fragrant cedar trees and flanked by golden fields. I am so grateful for the remarkably attentive and compassionate care that was lavished on Kaye. I am equally grateful for the attentive and compassionate care that was extended toward my father, who was by her bedside every day. The facility’s owners made sure he was as comfortable as possible and often shared portions of their own family meals with him. One day they even sent him home with several pounds of freshly caught salmon.
Dad gave me three hefty filets of this salmon, which waited patiently in our freezer until I decided to make a dish in honor of Kaye. She heartily enjoyed good food, good drink and lively conversation. She was known for her generous hospitality and no one ever left her house without an encouraging word and something to eat or drink, usually Kaye’s hair-raisingly strong coffee. I wanted to make something that was like Kaye: a little salty, a little sweet and more than a little piquant. I found a recipe for salmon glazed with honey and garlic and gave it a little flair of my own. The results are delicious enough to share, which is exactly the way Kaye would have wanted it.
Use fresh, deboned salmon filets or thaw your filets from frozen. It’s not necessary to take the skin off. I tried deboning and skinning my filets and fairly mangled them in the process. I removed the pinbones with tweezers and pulled out several chunks of meat, which stayed stubbornly attached to the bones. I just shoved the meat chunks back into the filet and hoped it would hold together as it cooked. Separating the skin from the flesh required a sharp knife, but unfortunately our knives haven’t been sharpened in a while, so I ended up doing a real hatchet job. Let’s just say the salmon was extra-dead when I was done with it.