salmon with dill; zucchini trifolati with tomato


Until late this afternoon we had expected to be leaving for Portugal tomorrow and I had only expected to throw something together with eggs for our supper.   Then we learned that Air France cancelled our flight, making it necessary for us to pull the plug on our entire holiday.  I had to go to Whole Foods for some milk anyway, and when I got there I saw some beautiful wild Coho salmon fillets and decided something more special was in order. I had no greenmarket vegetables on hand, other than a few cherry tomatoes, so I looked for something that might at least be from a local farm.  I found some excellent New Jersey zucchini from a farm whose name was not indicated.

  • Coho salmon fillet from Whole Foods, roasted in butter, finished with dill from Lani’s Farm
  • zucchini trifolati with cherry tomatoes, garlic and basil (the zucchini from Whole Foods, the tomatoes from Berried Treasures, the garlic from Phillips Farm, the basil from Gotham Greens at Whole Foods)
  • the wine was a medium French red, a Cabernet Franc, Domaine Delesvaux Anjou Le Roc 2013