No visit to Seattle would be complete without copious quantities of fresh seafood. The Gastronomer made her annual pilgrimage to the Pike Place Market and visited City Fish, on the recommendation of her barista, where she ordered fish from her barista’s beau. How convenient! And what a perfect Seattle couple: barista and fish monger! Anywho, we picked up a collection of crustaceans and an enormous King Salmon from Neah Bay.
The first day we made two different dishes: mussels and clams steamed in white wine, parsley, and butter and prawns sauteed in garlic and olive oil. We served the meal with Chateau Rollat Semillon, with a salty earthy flavor, and the Seven Hills lilac-evoking Viognier. The Gastronomer made sure all the good juices were mopped up with a crusty baguette from Macrina Bakery.
The next day I grilled, with the faithful assistance of my sous chefs, the King Salmon, stuffed with rosemary, green onions, lemons and seasoned with salt and pepper. It was accompanied with the remaining wine, including the Chateau Rollat Merlot (relatively full-bodied) Rose, a farro and feta salad, and a fruit and cheese plate with a balsamic reduction. Phew!
Even a day after purchasing the fish from the market, I was struck at the sheer freshness - beyond anything I have eaten in New York - of the sweet pink salmon flesh. Some say it’s Pacific Salmon and some say it’s Pacific Salmon. I will let you be the judge.
Of course I could not resist marinating the salmon’s head in soy sauce and hot pepper flakes, amongst other things, and grilling it up to the dismay of my sous chef. Buen provecho!