{"id":9091,"date":"2016-08-11T00:54:18","date_gmt":"2016-08-11T00:54:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9091"},"modified":"2016-08-11T00:54:18","modified_gmt":"2016-08-11T00:54:18","slug":"4-spice-salmon-haricots-jaune-mexican-gherkins-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9091","title":{"rendered":"4-spice salmon; haricots Jaune, Mexican gherkins, fennel"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9092\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/salmon_Haricots_jaune_tomato_cress.jpg\" alt=\"salmon_Haricots_jaune_tomato_cress\" width=\"600\" height=\"450\" \/><\/p>\n<p>The <a href=\"http:\/\/food.hoggardwagner.org\/2016\/07\/14\/white-asparagus-spicy-salmon-squash-mint-peaches\/\">very good Melissa Clark salmon recipe<\/a> I&#8217;ve been using lately really needs a\u00a0few hours of lead time for its\u00a0marinade\u00a0to do its job properly, and last night I didn&#8217;t have any lead time at all. \u00a0I turned instead to a <a href=\"http:\/\/cooking.nytimes.com\/recipes\/1014578-four-spice-salmon\">Mark Bittman recipe<\/a>,\u00a0&#8216;Four-Spice Salmon&#8217;, which I have found equally good.\u00a0I&#8217;ve used it several times, although not since <a href=\"http:\/\/food.hoggardwagner.org\/2015\/01\/13\/spicy-crusted-salmon-slow-roasted-fennel\/\">the beginning of last year<\/a>. It too\u00a0involves a &#8216;rub&#8217;, but it&#8217;s one\u00a0which requires no waiting.<\/p>\n<ul>\n<li>a 14-ounce fillet of fresh wild Coho\u00a0salmon from Whole Foods, seasoned with salt and pepper, rubbed with 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 pan [a little squeeze of lemon would normally be appropriate\u00a0here, and maybe a drizzleof good olive oil, but I neglected to do either\u00a0last night]<\/li>\n<li>thin yellow beans (<em>haricots jaune<\/em>\/<em>fagioli gialli<\/em>) from Norwich Meadows Farm,\u00a0boiled in a large pot of salted water until barely softened, drained, heated in the same pan to dry, then set aside until\u00a0warmed up, when the salmon began to cook,\u00a0in a cast iron pan, with a small amount of \u00a0olive oil and\u00a0some\u00a0dried\u00a0ramp blossoms (for a mild, complex, garlic-like effect) from Berried Treasures earlier this year, then seasoned with salt and pepper, and mixed with a handful of &#8216;Mexican gherkins\u2019, from Norwich Meadows Farm, which had been halved and saut\u00e9ed in a separate pan until\u00a0they had barely begun to color on the edges, evrything sprinkled, once on the plates, with\u00a0fennel flowers from Mountain Sweet Berry Farm<\/li>\n<li>a small handful of \u00a0\u2018<a href=\"http:\/\/food.hoggardwagner.org\/2016\/07\/07\/mackerel-sicilian-caper-tomato-salsa-okra-saute-with-chili\/\">the best cherry tomatoes<\/a>\u2019, from Stokes Farm, halved, saut\u00e9ed very briefly in olive oil, seasoned with salt and pepper, a mix of chopped herbs (parsley, lovage, tarragon, savory, thyme,\u00a0and mint) stirred into the small vintage pyrex pan in which they had been heated<\/li>\n<li>a little\u00a0wild water cress from Max Creek Hatchery, dressed with a good Campania olive oil, maldon salt and ground tellicherry pepper<\/li>\n<li>the wine was an Austrian (Kamptal) ros\u00e9,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/this-month-s-top-10\/schloss-gobelsburg-schlosskellerei-rose-2015\">Schloss Gobelsburg Schlosskellerei Cistercien Ros\u00e9 2015<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=79403\">Matthew Locke&#8217;s 1675 &#8216;dramatick opera&#8217;, &#8220;Psyche&#8217;<\/a>, performed by\u00a0the\u00a0New London Consort and the New London Consort Chorus, directed by\u00a0Philip Pickett<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The very good Melissa Clark salmon recipe I&#8217;ve been using lately really needs a\u00a0few hours of lead time for its\u00a0marinade\u00a0to do its job properly, and last night I didn&#8217;t have any lead time at all. \u00a0I turned instead to a Mark Bittman recipe,\u00a0&#8216;Four-Spice Salmon&#8217;, which I have found equally good.\u00a0I&#8217;ve used it several times, although &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-9091","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\/9091","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=9091"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9091\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}