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.
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.