Wild Things

Dinner:  May 30, 2007

I’m a little alarmed that today is already the last day of May, but I love that we are heading full-speed into summer and all its bounty. Our little garden is flourishing, and while early spring treats are on their way out of season, we’ve got many things to look forward to. I’ll admit that I often feel a bit like I’m cheating when preparing meals this time of year, though. When the raw ingredients I’m working with are so fresh and good, I hate to do too much to them, so my “recipes” become very pared down and cooking is more like assembly.

We enjoyed the first fresh wild Copper River salmon of the year last night, and it was absolutely worth waiting for. Gorgeous to look at and richly flavored, this salmon needs little adornment, so Mike just seasoned it with salt and pepper, rubbed it with a bit of olive oil, and grilled it briefly over hot hardwood coals. Once the salmon came off the grill to rest, I sautéed some chopped spring onions, fiddleheads and cut asparagus in a bit of olive oil, and tossed a salad of butter lettuce and tomato with a goat-cheese and buttermilk vinaigrette. I think it actually took longer for Mike to get the grill going than it did for us to put our meal together, but I’m not going to complain – it just gave us more time to savor our food and enjoy the evening.

Paumanok Riesling

Wine Pairing: We usually drink Pinot Noir with our salmon, but when Talitha at Vine Wine was suggesting options for me last night, she was very enthusiastic about this Paumanok Riesling and how it would pair with our meal. It’s always fun to switch things up a bit, and as I’ve mentioned, we are definitely interested in trying as many local wines as possible, so I grabbed a bottle. It was a spot-on recommendation – the wine was crisp and minerally, which cut right through the richness of the salmon.

7 thoughts on “Wild Things

  1. Lenn says:

    The Massouds make what is probably the Island’s best rieslings…nicely done!

    We don’t see many fiddleheads out this way…I actually don’t think that I’ve ever seen them…bummer!

  2. What you call cheating, Jennifer, is the heart of the best of simple French cuisine to me. They start with a handful of the best ingredients and prepare them in simple but perfect ways. Regarding the Reisling, glad it was so nice. I tend to run screaming from any German style wines, never believing they won’t be sweet.

  3. Jennifer Hess says:

    Lenn, the wine was really spectacular. Too bad about the fiddleheads – want me to send you some? :D

    Terry, thank you. We’ve actually had a lot of really good dry and off-dry Rieslings, so I’d definitely say give some of those styles a shot!

    ann, we got this via FreshDirect, but I also saw some of the Copper River salmon available at Wild Edibles in Grand Central Market. I’ve heard that some Whole Foods locations have it as well. We paid $19.99 a pound for the sockeye filets. Wild Edibles had theirs for $29.99 a pound, but I’m not sure if it was sockeye or king. We tend to prefer the richer flavor of the sockeye anyway. :)

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