It’s 4pm on a Seattle Sunday as I’m writing this, and John is outside cleaning off the grill. This morning, he picked up some of Seattle’s very first local salmon from Wilson Fish at the Ballard Farmers Market, and tonight, in just a bit, we’ll be slapping a little dry rub on that beautiful filet and grilling it up along with the first of the season asparagus.
Normally, we’d make sure and have a shiny new recipe for you on a Monday morning, but the first salmon of the season demands otherwise. The first salmon of the season deserves to be respected. It deserves to be savored, and it deserves to have its flavor shine through, without a lot of other flavors getting in the way. So that’s what we’re going to do. We’ll use some salt and pepper, and maybe just a tad bit of Tom Douglas’ Rub with Love, but otherwise we’re going to let the salmon speak for itself. We’ll do the same with the asparagus. A little olive oil, a little salt and pepper, and a sprinkle of Parmesan cheese at the last minute of cooking and that’s all we’re going to do to the asparagus. Finishing off the meal will be a celeriac/potato mash with some paprika and butter.
We hope that you got outside this weekend and enjoyed the sun. We sure did. We’ll be back at you with more recipes in the next day or two.
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