Flex Alert

Posted by on Jun 21, 2016 in Fish | 2 comments

Unusually cool misty temperatures created ideal hiking weather earlier in the week; at the same time, our tomato vines reacted with wet shriveled leaves and nearly collapsed with heavy fruit.

Father’s Day weekend was a scorcher; inland was hot, hot, hot, and here along the coast the weather was onerous too, so MP and I moved outdoors and measured lighter suppers for the most part.

 

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Two pounds of a fresh sweet darling cherry sort

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simmered into a dreamy bright whole wheat pasta sauce with only the addition of
garlic, basil, and a generous garnish of Parmesan.

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Later, when scarcely cooking anything seemed stifling, our neighbor, Jason shared a red-orange fillet of wild-caught Sockeye Salmon with us, to rescue dinner in a most remarkable way.

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Grilling a lengthy, thin cut of fish wouldn’t do—how do you flip it?

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Alton Brown suggested my recent appliance update-- the oven broiler which is kind of an upside down grill.

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I modified the rub by switching out the lemon zest for lime and reducing the brown sugar and salt to the fillet in hand.  In addition, I saw no need to pulse the ingredients in a mini blender when a spoon was a capable tool.

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Spread the rub on the fish and let stand at room temperature for 45 minutes (if more time elapses—merely refrigerate it).

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Then, insto-presto, a few minutes later (don't overcook it)

we reeled in a deep red, intensely full-flavored citrus glazed salmon fillet.

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Fresh Early Girl Avocado Pico de Gallo and grilled nectarines swam right up to the salmon—a lavish sunset on our plates!

 Thank you, Jason, I like that you know where we live...

2 Comments

  1. 6-21-2016

    Was that your new stove? Both recipes look so good ….. We’re going to be remodeling our kitchen I’m getting Thermidor what are your thoughts?

  2. 6-21-2016

    Vinnie, We didn’t remodel–so we chose a range that fit in the space. Lucky you everything new!

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