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Bud and I, along with two of my sisters, returned recently from a cruise to the inside passage of Alaska. Bud really had his hands full keeping track of three women.

Fortunately, the weather three weeks ago wasn't as cold as it usually is in that part of the U.S. We did bring along winter jackets but only had to wear them a couple of days on the bow of the ship when a good breeze was blowing.

However, the temperature was 60-70 degrees for four days (half the trip). The townspeople said it had been a long time since they had warmer weather at that time of year.

The ship we took had capacity for 96 passengers, but only 36 of us were on board, which was really fun as we got to know almost all the people on the ship.

We were the first small ship of the tourist season and everyone was very cordial and glad to see us after the long winter. We saw a lot of fish canneries for salmon and halibut.

We didn't go salmon or halibut fishing, but did have the opportunity to taste it at our lunch or evening meals. I talked my way into getting a couple recipes from the chef and I'd like to share them with you.

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RITA'S TERIYAKI LEMON SALMON

4 salmon steaks (4-6 oz. each)

2 T. olive oil

1/4 c. Italian salad dressing

1/4 c. soy sauce

3 T. lemon & herb seasoning

Place fillets skin side down on a foil-lined baking sheet, turning up the sides so the liquid doesn't run off the pan or use a 10x15 jelly roll pan. Mix oil, dressing and soy sauce in a small bowl then pour over fillets. Sprinkle with seasoning. Bake at 400 degrees for 25-30 minutes. Makes 4 servings.

LEMON-DILL ALASKA SALMON

4 sheets (12x8 inches each) heavy duty aluminum foil

4 salmon steaks or fillets (4-6 oz. each)

4 medium carrots, thinly sliced diagonally

1 medium zucchini, thinly sliced

1 yellow squash, thinly sliced (can use 2 zucchini if yellow squash is not available)

1/4 c. margarine or butter, melted

1/4 c. fresh or bottled lemon juice

2 t. dried dill weed

1 t. lemon pepper

Spray each piece of foil with nonstick cooking spray. Center one steak/fillet on each sheet of foil. Divide carrot slices and put around salmon. Top with squash slices. Combine remaining ingredients; spoon over fish and vegetables. Bring up sides of foil and double fold ends to form a packet, leaving room for heat circulation inside.

Repeat to make 4 packets. Bake at 450 degrees, 17-20 minutes on a cookie sheet. Makes 4 servings.

KATY'S BAKED HALIBUT

2 lbs. fresh halibut

1 c. flour

1 t. salt

1/2 t. pepper

1 T. fresh minced parsley

1 egg

1 c. milk

3/4 c. butter, melted

In a flat dish or pie pan, combine flour, salt and pepper. In a small bowl, whip together egg and milk until thoroughly combined. Dip fish into egg and milk mixture then coat with flour mixture. Pour melted butter in a 9x13-inch pan, swirling to cover bottom. Put fish in buttered pan and sprinkle with parsley.

Bake at 350 degrees for 40 minutes. Makes 4 servings.

(NOTE: you may want to serve lemon wedges with any of the fish for a more tangy taste)

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TFD: You can't blame a worm for not wanting to go fishing.

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