{"id":13903,"date":"2017-08-25T03:48:41","date_gmt":"2017-08-25T03:48:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13903"},"modified":"2017-08-25T03:48:41","modified_gmt":"2017-08-25T03:48:41","slug":"spicy-wild-coho-salmon-tomatillo-red-onion-herbs-lemon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13903","title":{"rendered":"spicy wild coho salmon; tomatillo, red onion, herbs, lemon"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13949\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/coho_salmon_tomatillo.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The entr\u00e9e was going to be a pasta or or a frittata, and then I saw the wild salmon inside the display case.<\/p>\n<ul>\n<li>one fresh (unfrozen ) 8-ounce wild Coho salmon fillet from Whole Foods Market, seasoned with sea salt and freshly-ground Tellicherry pepper,\u00a0the broader two surfaces pressed\u00a0with a mixture of ground coriander seeds, ground cloves, ground cumin, and grated nutmeg, saut\u00e9ed\u00a0over 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<\/li>\n<li>wild watercress from Dave Harris\u2019s\u00a0<a href=\"http:\/\/newyork.seriouseats.com\/2010\/09\/market-scene-profiles-max-creek-hatchery.html\">Max Creek Hatch<\/a><a href=\"http:\/\/newyork.seriouseats.com\/2010\/09\/market-scene-profiles-max-creek-hatchery.html\">ery<\/a>\u00a0in the Union Square Greenmarket, drizzled with a good olive oil,\u00a0Alce Nero DOP &#8216;Terra di Bari Bitonto&#8217; from Eataly<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13948\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/tomatillo.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a decent amount of tomatillo from Lucky Dog Organic Farm, chopped, tossed in a little olive oil with one sliced\u00a0spring red onion from N.J. Jersey Farm Produce, Inc. in the 23rd Street Saturday Farmers Market; lovage from Keith&#8217;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<\/li>\n<li>the wine was a California (Sonoma) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/rox-scott-peterson-pinot-noir-sonoma-coast-2015.htm?cid=USA\">ROX Scott Peterson Pinot Noir Sonoma Coast<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was Yle streaming<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The entr\u00e9e 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,\u00a0the broader two surfaces pressed\u00a0with a mixture of ground coriander seeds, ground &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-13903","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13903"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13903\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}