wild salmon with herbs; kale; after pasta e ceci


This will be the last entry until the middle of the week.  Barry and I are going to be in Philadelphia for two days, so I’m going to get to eat out!

For tonight’s secundi, we shared part of a wild salmon fillet, and a bunch of not-so-wild kale.

  • wild Coho salmon fillet from Whole Foods, roasted in butter in a shallow enameled cast-iron pan (using two tablespoons of butter for about 13 ounces of salmon), seasoned, roasted for about eight minutes, turning once, after five minutes, removed to warm plates and sprinkled with salt, pepper, chopped parsley from Whole Foods, and a melange of several other fresh herbs, already chopped, which I could no longer identify tonight
  • shallots from John C. Madura Farms, garlic from Samascott Orchards, and rinsed salted capers, all sautéed, in their turn, in olive oil, then joined by chopped winter kale from Rogowski Farm, which was sautéed until tender, the dish finished with salt, pepper, and a drizzle of olive oil
  • the wine was an Austrian red, Stadlmann Pinot Noir 2012
  • the music, spread over much of both courses, was Dvořák’s Symphony No. 7



We had started with a primi which was a slight alteration to small amount of the pasta left over from dinner last night.  Surprisingly, it was even more delicious the second time around.

  • To the origninal pasta e ceci I added the lighter green parts of a large sheath of leek which I had sautéed until wilted, some more chicken broth, and a dusting of mixed herbs, before I again grated some parmesan cheese over the top
  • the bread, to soak up the sauce, was a little bit of lightly-toasted pita left from today’s lunch
  • the wine was an Italian white, Campi Flegrei La Sibilla 2013