Tonight: First fish. Wild King Salmon. Nice piece about an inch and a half thick, with a very pretty skin. Kept it simple with just salt and pepper, pan seared, medium rare inside and, mmmm crisped salmon skin.
Sides: organic kale sauteed with shallots and garlic. The shallots idea came from probably the best side of market vegetables I've ever had, from Westville in the West Village, NYC. Can't say I matched that flavor, but these were still pretty damn good. The other side is just a simple salad, a nice cleansing finish.
All in all a fine combo of really good stuff tonight - seared salmon, sauteed kale, and a garden salad, from pan to plate in about 45 minutes. Very pleased and satisfied.
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