It shouldn’t have been a surprise when the fish monger told me that he was cutting up the last salmon of the season. My basket was filled with squash and apples.
I cast my eyes on the sides of salmon trying to figure out which was the darkest pink. Pointing to a side closest to me I asked for a tail piece about 4 inches long. I figured (and rightly so) that it would be shy of ½ pound and perfect for NSSP and me.
But how to cook it? How to bid adieu to the mighty Coho from The Edge? Time was running out for our meal. NSSP was leaving for a sojourn in the quad cities (a grandiose description of 4 measly cities in the mid-west) then onto his epic 40 HS reunion.
I kept it simple with one of my favorite “recipes”.
Pre-heat broiler
1.Spray an oven proof baking dish with vegetable spray
2.Splash the dish with white wine
3.Thinly slice or chop a shallot, add ½ to baking dish, sprinkle of herbs (I used dried dill but when I want a French spin I use fresh tarragon)
4.Skin the fish, check for bones, cut a few diagonal slices in the top of the fish, lay on top of the shallots
5.Push some of the shallots into the diagonal slices as well as some more dill
6.A sprinkle of Kosher salt and a few grinds of black pepper
7.Broil until firm to the touch
The beauty of this recipe is that the wine on the bottom keeps the fish moist as the top broils
Sometimes I coat the top with Dijon mustard, other times soy sauce and slices of ginger and garlic. It is fail safe and a good way to be creative.
I served it with butter and chive noodles tossed with zucchini and patty pan squash and a bowl of first crop Bartlett pears. I guess I am ready for fall!
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