There is a great importance in remembering the past. So often I hear “get over it, leave the past alone, don’t look back” and so forth. That has always bothered me. If we forget the past, we are bound to repeat mistakes. It’s one thing to wallow in the past and feel sorry for ourselves. It’s another to remember. And to honor the importance of that past.
On September 2, 1945 aboard the battleship USS Missouri anchored in Tokyo Bay, the Japanese formally signed their surrender. It was six long dark years of sacrifice, and of unspeakable acts against humanity that led up to this moment. All around the world, celebrations erupted.
And yet there remained decades of reconciliation and coming to terms with the damage done to the spirit before healing could begin. Even now, the world has not yet fully healed.
While many citizens of America have embraced the notion of celebrating Victory Day on August 14, in conjunction with the European observation of August 15, today is the Official Day of Surrender. Seventy-four years later and the world has yet to establish a lasting peace. Maybe one day as John Lennon so poetically put it in 1971 “and the world will life as one”.
In the meantime, let’s learn from our past transgressions, join together at the communal table and eat!
Grilled Lemon with Salmon-Rice Foil Packs
2 cups Instant or Minute Rice, uncooked
1 3/4 cup Chicken Stock
1 cup Carrots, shredded
4 (5 oz) Salmon Fillets
1 teaspoon Lemon Pepper Seasoning
Kosher Salt to taste
1/3 cup Fresh Chives, chopped
1 Lemon
Heat a gas grill for direct cooking over low heat.
Spray four 18-inch by 12-inch sheets of heavy aluminum foil with cooking spray. Set aside.
In a medium bowl, mix rice with the broth. Let stand for about 5 minutes or until most of the broth has been absorbed by the rice. Add carrots, stir to blend.
Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning and salt.
Chop the chives; sprinkle directly on top of the salmon.
Slice the lemon in half lengthwise, then cut crosswise into 1/4-inch slices. Arrange lemon slices over salmon.
Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Place the packets about 5 inches from heat, and grill for 14 minutes or until salmon flakes easily with a fork.
Place the packs on a large serving plate. Cut an X across the top of each pack, fold back the foil to reveal the salmon inside.
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