Saturday was our return to the U-District Farmers Market after being away from 3 weeks, and we were both taken aback at how busy it had become as we've entered the peak season for so many fruits, veggies, meat & dairy products. The popularity of Farmers Markets is definitely on the rise... I only wish the supply could keep up with the demand! We missed out on cream (only 1 pint left, grabbed by the guy 2 people in front of us at Sea Breeze) and we almost missed out on eggs (we scored an incomplete dozen - 10 eggs - thanks to the wonderful woman at Skagit River Ranch).
We also found ourselves too early for much in the way of potatoes (they still gotta grow a bit more) and too early for huckleberries at the market (though my folks have a bumper crop of the red variety at their place that I'm eager to raid).
But what we knew we'd be able to get this week was salmon. Really, really fresh salmon, courtesy of Loki Fish Co. Dylan, one of the sons of the owners and also the manager of their retail operations just started a blog, and through it I learned that his brother and other boat captains headed up to Alaska last month, and have begun sending back the fresh catch. Unlike late in the season, when the fish is frozen - the Coho this week was so fresh it was still on ice but soft. We grabbed a beautiful piece and were eager to dig in.
Tonight I prepared it somewhat unconventionally, I think. After skinning and splitting the piece into two servings, I drizzled just a little olive oil on both sides and seasoned it with salt & pepper, and squeezed just a little lemon juice on them. I heated my skillet over medium-high heat, and seared both sides of the salmon, before removing it from the heat. Meanwhile, I was roasting some baby potatoes from Olsen Farms in the oven at 400 degrees with a little salt, pepper, and olive oil. I ran out back and harvested a bag full of kale from our garden, washed it up, and tossed it in the hot skillet, sprinkling on salt, pepper and lemon juice, turned the heat down to medium, then popped on the lid to trap in the heat and liquid. After the greens wilted down a bit, I removed them, leaving a lot of liquid in the pan. I returned the salmon to the pan, covered, to steam and heat through the rest of the way. Then, before serving, I grated a little lemon zest on top of the salmon for color and a small burst of flavor.
4 comments:
Looks great! Sorry we didn't have enough cream for you, too... We will be fully stocked for tomorrow!
-George, Jon, Brandon, Matt & Kristin
Sea Breeze Farm
Thanks, Kris & Sea Breeze! I have to send my apologies to poor Brandon, who had to witness me in panic mode while I was trying to come up with a new dessert plan for our dinner party Saturday night (http://whats-cookin-good-lookin.blogspot.com/2009/07/memento-meal-farmers-market-edition.html). He was so nice, offering suggestions that I might get some cream off the top of the milk and sounding genuinely excited about my plan for ice cream - but I was distracted and not as polite and grateful as I should've been. Thank you all for giving us the option of such delicious food! Sea Breeze ended up well-represented at the party - with our friend Gerald bringing some pork ribs from your pigs that were amazing.
May I be presumptious and tell you about the very best way I have learned to cook salmon?
Season on both sides with salt and pepper.
In a smoking hot pan, with a bit of olive oil, sear one side only (the skin side if not skinless) for 2 minutes, put in 400 degree oven for 2 minutes, flip, then cook an additional 4 minutes, depending on thickness.
This technique produces a salmon with a little crust on the outside, and perfectly cooked inside....every time!
Not presumptuous at all! I'm always looking for new ways to cook salmon, and this one sounds great!
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