Inta & Larry Gifford of Ontario, Canada
A postscript to our submitted menu. The salmon turned out so well we wish to share the recipe. In a food processor, blend two handfuls of (in our case home-grown) raspberries, the juice of one lemon with equal quantities of white wine vinegar, olive oil, and sesame oil, a dash of worcestershire, pepper. Strain through a sieve to yield a bright pink marinade. Use half to marinate the salmon and cook in foil packets on a hot grill about 12 minutes. When serving, spoon the remainder of the raspberry mixture over the salmon imparting an arresting pink on pink colouring, and a unique and delicious taste. Serves 4.