In the mood to play more with my new toy, I vacuum sealed some wild salmon with ginger, garlic, lemon thyme, 5 spice, and sudachi powder. Cooked for half an hour at 47˚C and served on brown rice with a kale-endive pesto, kimchi, and a tomato-blood orange sauce. The beauty of salmon like this is that it looks raw, yet pulls apart like cooked, and the vacuum really helps the flavors get into the fish. Next time I might toss it in a hot pan for just a minute to crust the top, but there’s something to be said for the pure silkiness all the way through.
This kimchi is so good and so addictive that I’m going to start another batch next week so we don’t run out. In keeping with the fun, experimental mood, I opened two wines that I knew would be fine, even better, after a day or two open: a 2005 Boillot Montagny 1er cru and a 1999 Parent Chambolle-Musigny. Neither was stellar, but each did play off different aspects of the meal with some success and it will be nice to have them around to try with something totally different in a day or two.