Monday, May 25, 2009
If we should learn anything from all the zeitgeist that is the "respect for food", especially in this season where everything fresh is available, from the produce starting to burst out of your farmer's market stalls to the spring salmon schooling at our NW fish mongers, it is that simple is better. Here in Portland we are incredibly fortunate to be able to buy fresh wild caught salmon....you aren't buying farm raised anymore, are you??....for unbelievably low prices. The sockeye pictured above was $8.99 a pound at our local supermarket. If you think I'm going to disrespect a beautiful filet by mucking it up with spice rubs, heavy sauces, or anything else that interferes with the fresh, clean, fatty taste of wild salmon, you would be sadly mistaken. The only sauce that goes with my 'qued salmon is a bottle of Oregon Pinot Noir in my glass (yes, one of the ultimate food and wine matches). With less than 60 seconds of prep, you can savor one of the best things you'll pull off the grill all summer. Here's all you need to do: build your charcoal fire, medium hot heat. Pat the salmon dry, drizzle about a teaspoon of olive oil on it, spreading the oil around the whole piece. salt and pepper and you're done. Clean off your grill, place salmon meaty side down, grill for 2 or 3 minutes, watching for flare-ups. Carefully turn it over and grill another 2-3 minutes skin side down. When done (you can peek in between the meat sections with a paring knife; just like a steak you'll lose a ton of flavor and texture if you cook it well done) gently slide a spatula between the skin and meat. The filet should lift right off, leaving the skin behind. I threw some fresh spring asparagus that I tossed with olive oil, salt, and pepper on the grill. When that was done I squeezed a little lemon juice over the whole seasonal mess and ate and drank my way to happiness....ahh, spring!!