Ed's buddy Steve (of Asshooked Whitey fame) brought us a pretty damn special housewarming gift: a filet of salmon he'd caught on a fly rod (!!!) wading in the waters off of Port Townsend. So last night we did a pan-sear in a little browned butter with some seasoned salt. It was such a thin piece I got a good searing on the flesh side, flipped it over and gave it about a minute more and it was set. 'Course it wasn't cooked through, but that's how we like it.
Ed had picked up some gorgeous green beans and baby carrots from a local farm out in Redmond so I blanched them then sauteed them in the salmon pan for a minute or two (after the salmon was removed, of course) with some pesto I'd made and frozen a couple of weeks ago.
Great summer dinner. Oh, and we still had leftover onion dip so we ate a little of that with some pita chips. Screw Rachel Ray--this only took about 15 minutes.
No comments:
Post a Comment