(What’s the point in good ingredients if you’re not enjoying them with others?) Fresh spinach for a little something else. (Listen to the author on Eat Your Words!)įinally, extra thanks to the olive oil press that I happened to pass by in Provence last two weeks ago while I was in France for a mom-daughter road trip, Moulin du Calanquet their just-harvested fall olive oil, unfiltered and grassy, was drizzled atop those salmon sashimi slices, and was so beloved amongst guests that it was sipped from spoons or enjoyed with bread to dip throughout the night. And I must thank Hillary Davis, whose recipes for that warm salmon dip (a baked terrine with white wine, shallots and a much greater ratio of fresh salmon to cream) in French Comfort Food and olive oil-poached salmon a la her recipe in Le French Ovenreally got me inspired.
#Iexplorer registration code 4.0 feb 2017 skin#
I will hint that serving scoops of quivering Japanese egg custard (or chawanmushi) in soup spoons topped off with gleaming bulbs of salmon roe (or ikura) is a major hit and that utilizing salmon skin much like you would strips of bacon (by candy-ing strips of them, roasted on very low heat tossed with brown sugar or by deep-frying them to top with salt) is a good foil for this extra, often under-appreciated part of the fish. Lemon Gelato with Candied Salmon Skin & PinenutsĪs you can see, I had almost as much fun writing and imagining the menu as I did cooking and enjoying it over the party. Olive Oil-Poached Salmon served family-style with Fennel, French Lentils, Roasted Spicy Carrots, and Green Salad
Miso-Marinated Broiled Salmon with Japanese Turnips & Orange Sake Butter (a la this recipe) But for recollection’s sake-and for all the contributors to this dinner, from its eaters to its fish-catchers to recipe-authors-I will share the night’s menu for what it’s worth.Įgg Custard with Salmon Roe & Shiso, Salmon and Avocado Tartare, Salmon SashimiĬrispy Salmon Skin Roll, Cured Salmon Roll Nicoise Life is too short and sometimes, memories just have to take the win. However, throwing a dinner party is such an immersive act for me that I can’t be bothered to blog or take notes on what I’m making. It may give you a major chore, yes, but also good times with people you love and really good leftovers-or things leftover to use in future meals. So let me tell you, it’s a good idea to get all wound up in a dinner-party-throwing hullaballo. A chunk of fresh sockeye salmon, lonely and leftover. It’s been a fun chore enjoying them with others throughout the years, too-and the best use I can find for really good ingredients is throwing an epic dinner party of sorts. For the last five years, I’ve been looking forward to September, when they bring their catch back to Brooklyn, frozen in solid fillets.
The dinner occasion was spurned after recently picking up my annual batch of Bristol Bay-caught wild sockeye salmon thanks to Iliamna Fish Co., run by Emily and Christopher Nicholson. Still, the stray piece or two of salmon deserved a good encore, and after all the communal enjoyment, I was hard-pressed to find a way to do this since fresh fish stays that way only so long. I threw a dinner party last weekend, and its theme was salmon there were scant leftovers compared to most dinner parties, because of this focus I think. You need to get yourself into this situation more often. But oh, when you do have some leftover salmon, life is good. I know most people don’t have an extra piece of fresh salmon sitting around, leftover, too often.