Thursday, July 14, 2011

Poached Salmon

Great way to eat Sockeye.  Recipe poached too, from here, at least more or less for the court bouillon.  The creamless creamy dill and tarragon sauce, from here (except no whole grain mustard, lemon juice not zest, and Greek yogurt instead of sour cream), was ridiculously good and infinitely tweakable.

The yellow is my first little crooked neck squash of the season, diced kind of big and sauteed in olive oil with salt and pepper.  It was like vegetable candy.

Firefly greens salad, dressed with lemon juice, olive oil, salt, and pepper.

My frequent dining companion swore she hated salmon for years, and insisted that it'd never make a suitable dinner for her. Now she wants to eat this all the time for lunch and dinner. For me it's surprisingly delicious way to enjoy this bargain of the wild salmon world, which is undeservedly under appreciated.  This may even better than Sockeye fish and chips -- it's the kind of simple and healthful meal that keeps us eating in throughout the summer.
Fish from Kate's, of course.
And in other news, homemade maraschino cherries.  A work in progress.  NYT consulted.  Sours from Woolf Farms.  Good luck finding maraschino liquor in Cleveland (hint: Zagara's has it).

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