fresh wild salmon, butter, dill, onion florets; cucumber, kale

It’s beautiful, and the recipe I used this time let me keep the skin on, but then the steak had to end up on the plates skin side down, so there was that.

  • one beautiful section of salmon fillet, a piece of a wild, almost rainbow trout-like flanked, bright red fleshed, 16-ounce Copper River sockeye, fresh, never frozen, MSC (Marine Stewardship Council) certified (the story is  complicated), a delight from Chelsea Whole Foods Market, placed unseasoned, skin side up, inside a heavy enameled cast iron pan in which a little more than 2 tablespoons of a rich butter (Organic Valley ‘Cultured Pasture Butter’, now almost the only one I ever use) had been allowed to heat until the foam began to recede, the fish then placed inside a 425º oven until barely cooked, or about 8 minutes, flipped over after 5, removed, arranged on the plates, sprinkled with some local Long Island sea salt (P.E. & D.D. Seafood/Phil Karlin’s own), freshly-ground black pepper, chopped fresh dill from Stokes Farm, and the tiny flower buds of a blossoming onion from Norwich Meadows Farm, allowed to rest for a couple minutes before serving

  • two small red spring onions from Mountain Sweet Berry Farm, sliced, heated in olive oil inside a heavy large antique high-sided tin-lined copper pot until softened, several small Korean cucumbers from Campo Rosso Farm, chopped into one-inch sections, added and sautéed until beginning to brown on each side, seasoned with salt and pepper and  garnished with lovage from Keith’s Farm