{"id":17082,"date":"2018-05-13T05:43:02","date_gmt":"2018-05-13T05:43:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17082"},"modified":"2018-05-13T05:43:02","modified_gmt":"2018-05-13T05:43:02","slug":"spicy-wild-salmon-potato-spring-garlic-rabe-spring-onion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17082","title":{"rendered":"spicy wild salmon; potato, spring onion; rabe, spring garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17086\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/salmon_potatoes_rapini.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a pink interlude between a meal of white fish and one of red meat (to come on Sunday). I would have prepared a pasta dish on Saturday, except that I&#8217;ve managed to accumulate a few green vegetables that really would work better with a fish or meat entr\u00e9e than with a pasta.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17091\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/rapini_Migliorelli_May_13.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one fifteen-ounce fillet of previously-frozen Pacific coho salmon\u00a0from Chelsea Whole Foods Market, rinsed, the skin removed by the cook, seasoned on both sides with sea salt and freshly-ground\u00a0black pepper, the former flesh side [CORRECTION: this should have read &#8220;the former skin side&#8221;, and in fact this time I incorrectly pressed the mixture on the flesh side] pressed\u00a0with a mixture of ground coriander seeds, ground cloves, ground cumin, and grated nutmeg, saut\u00e9ed in a little olive oil over a medium-high flame inside\u00a0an heavy antique oval tin-lined copper pan over medium-high heat, the spice-coated side down, for 2 minutes or so, then turned over and cooked for another minute or 2,\u00a0finished on the plate with a little squeeze of organic lemon from Whole Foods Market and a drizzle of a good olive oil, garnished with micro scallion from Two Guys from Woodbridge<\/li>\n<li>sixteen or so very small unpeeled Norland Red potatoes from Norwich Meadows Farm, scrubbed, boiled unpeeled with a generous amount of salt inside a large vintage Corning Pyrex Flameware blue-glass pot until barely cooked through, drained, dried inside the large still-warm vessel in which they had cooked, tossed with a tablespoon or so of olive oil, sprinkled with sea salt, freshly-ground black pepper, some sliced spring red onion, also from Norwich Meadows farm, and garnished with those farmers&#8217; bronze fennel<\/li>\n<li>one bunch of tender early broccoli rabe, or <em>rapini<\/em>, from Migliorelli Farm, washed and drained several times, trimmed and very roughly chopped, and, with much of the water still clinging to the greens, wilted with olive oil inside a large enameled cast iron pot in which one large spring garlic stem had been heated in a little olive oil until softened, finished with sea salt, freshly-ground pepper, arranged on the plates and drizzled with more olive oil<\/li>\n<li>the wine was a Portuguese (Alentejo) white, <a href=\"https:\/\/www.esporao.com\/en\/wines\/esporao-reserve-white-2015\/\">Aiesopor\u00e3o Reserva White 2105<\/a>, from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was the album, <a href=\"http:\/\/www.warnerclassics.com\/release\/3928531,0825646049127\/lubimov-alexei-gubaidulina-ustvolskaya-gorecki-and-pelecis-piano-concertos\">&#8216;Eastern European piano music&#8217;, with Alexei Lubimov playing piano concertos by\u00a0Gubaidulina, Ustvolskaya, G\u00f3recki, and Pel\u00e9cis, Heinrich Schiff conducting the Deutsche Kammerphilharmonie<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a pink interlude between a meal of white fish and one of red meat (to come on Sunday). I would have prepared a pasta dish on Saturday, except that I&#8217;ve managed to accumulate a few green vegetables that really would work better with a fish or meat entr\u00e9e than with a pasta. one &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-17082","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\/17082","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=17082"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17082\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}