‘Tis the Season to Eat Salmon (excerpt from Confessions of An Oenophile)
Use a few cups of Pinot Gris or Pinot Grigio to doctor up some fresh salmon. Don’t be fooled by the wine label on the bottle. Gris and Grigio are for all practical purposes the same varietal kind of wine. One of the names is Italian and “Gris” is the description most commonly seen in California.
Salmon season catches along the California coast is subpar this year. You may choose from wild Alaskan or farmed salmon.
Aunt Debbie, more often or not, did not do the home cooking in the evening. Her husband cooked under her supervision. I think she was afraid to overcook the fish like she was known to do with a good beefsteak in the broiler.
Fresh is the operative word here. The wine, and even more importantly, the salmon really need to be straight from the fishmonger or boat.
Dice some carrots, shallots, green onions, and celery to complement the dish.
Sauté or Bake?
- If you have six or a half of other things to do around the house, I’d recommend baking the salmon at 325 degrees for about 30 minutes.
- If you are able to give undivided attention to your cooking on the stovetop, sauté it under a low to medium heat. You will find that you will be able to fix dinner sooner if you can concentrate on what you are doing by preparing fresh fish in a covered frying pan on the stovetop.
No nation is drunken where wine is cheap; and none sober where the dearness of wine substitutes ardent spirits as the common beverage. It is, in truth, the only antidote to the bane of whiskey. ~ Thomas Jefferson
Confessions of An Oenophile – An American Family Cookbook
by David A. Dailey