spicy wild coho salmon; tomatillo, red onion, herbs, lemon

The entrée was going to be a pasta or or a frittata, and then I saw the wild salmon inside the display case.

  • one fresh (unfrozen ) 8-ounce wild Coho salmon fillet from Whole Foods Market, seasoned with sea salt and freshly-ground Tellicherry pepper, the broader two surfaces pressed with a mixture of ground coriander seeds, ground cloves, ground cumin, and grated nutmeg, sautéed over medium-high heat for a few minutes on each side in an enameled, cast iron oval pan, finished on the plate with a little squeeze of organic lemon from Whole Foods Market and a drizzle of a good olive oil
  • wild watercress from Dave Harris’s Max Creek Hatchery in the Union Square Greenmarket, drizzled with a good olive oil, Alce Nero DOP ‘Terra di Bari Bitonto’ from Eataly

The bowl of tomatillos had been resting inside the refrigerator under a paper towel for a while; this seemed the perfect time to break them out. They were still crunchy, and deliciously bittersweet.

  • a decent amount of tomatillo from Lucky Dog Organic Farm, chopped, tossed in a little olive oil with one sliced spring red onion from N.J. Jersey Farm Produce, Inc. in the 23rd Street Saturday Farmers Market; lovage from Keith’s Farm; oregano blossoms from Norwich Meadows Farm; organic lemon zest and juice from Whole Foods Market; sea salt; freshly-ground Tellicherry pepper; and a generous pinch of fenugreek
  • the wine was a California (Sonoma) red, ROX Scott Peterson Pinot Noir Sonoma Coast, from Naked Wines
  • the music was Yle streaming