Salmon in cast iron

Risotto was too ambitious for tonight, so some of the broth just went in the rice cooker with short-grain brown rice. I dredged the salmon that Christine bought today in sesame seeds, salt, pepper, and mustard powder, and cooked it on pretty high heat to crust the outside and keep the center really rare. After that I deglazed the pan with the juice of 1 tangerine, 1/2 of a lemon, some ponzu, rice vinegar, and a bit of honey to make a sauce. There was also a splash of the 2001 Castello dei Rampolla Chianti which is good (their 1998 Vigna d’Alceo is one of the best young wines I’ve ever had) and is improving as it airs out. 5 years from now it should be a lot better, but it seems to lack a middle palate. Then shiitakes and leeks caramelized, and last I threw some baby bok choy into the same pan (cast-iron) and added garlic and grated ginger with a splash of nam pla to finish. All in all pretty good, even if the wine should have been a silky pinot or a fat zin.

Milo had tilapia and cherry tomatoes with lemon and herbs; I had to mash it together after a few minutes since he was picking out all the tomatoes and throwing the fish at the cat. Everyone ate well tonight.

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