Pretty happy with this one. I love this time of the year.
We just went across the road to my work and picked some super young wild garlic that’s just come up.
Dry brined the salmon for quarter of an hour. Skinned it because I love the flesh taking on a sear. It was served slightly pink inside.
Asparagus gently cooked in water and olive oil. (Honestly it tastes incredible this early in the season).
Jersey Royals steamed in the freshly-picked wild garlic and butter.
I didn’t really want to make a sauce, but instead used some really nice zingy mayonnaise that I’ve had sitting in reserve for a while. It worked nicely with the potatoes especially.
Served with a little half of Hugel Riesling. Asparagus is quite hard to pair, but this worked well.
by agmanning
14 Comments
What is the mayo for? Am I dipping salmon into mayo?
just stalked your account. everything looks soooooo good!!
What are the leaves? Wild garlic leaf? also, wow, beautiful simple dish.
I may be old school, but seeing the blood line side of the fish used as the sear/presentation side is just… wrong. Perhaps its like tattoo artists and the roles about which way tattoos should face.
The individual elements look good. I would personally rather see them stacked and arranged together.
Seeing this has me real excited for my asparagus beds. Planted 16 second year crowns last spring, so hoping for a single stalk harvest off of each real soon.
Looks great – good wine pairing too!
I’ve just been through your posts. Lovely food, but I want to appreciate the wine pairings!
I would go out to dinner after eating those pretentious appetizers.
I just want to comment that I’m not into sweet wines, but I absolutely love Hugel Gewurztraminer.
So simple, your restraint dhoes many years of experience. Beautiful, good old fashioned cooking with fresh goodies.
Looks very good, but I don’t see how this deserves a post in a sub about plating.
That looks like any other veggies + salmon dish ever plated, without much details or effort being put into the visuals of the dish.
Don’t get me wrong, this looks fabulous for a weekday dinner, but that’s not really the goal of the sub isn’t it?
I too love the sear on salmon flesh. But I think it’s even better when you also get crispy skin. You’ve left at least one side on-seared (can’t see the bottom or rear side). My technique is to just have a really hot pan and sear on all sides. I plate everything else, give the fish one final kiss on every side to make sure everything’s freshly crisped, and then plate on it’s side to minimise the surface area that gets sogged out from being in contact with the plate.
And if that’s not your vibe, then it’s fine to remove the skin but cook it and serve it separately. Basically, if you take the skin off my salmon, I’m going to go and hunt it down.
I love a medium salmon especially when it’s been cured/dry brined. The texture is phenomenal.
I personally love curing/dry brining with the skin on for a while, then rinsing the skin, patting dry and allowing to dry in the fridge. The skin gets so dry and when you sear the skin, it’s like a crispy lace chip.
Searing on flat side is fine, but you can achieve that cuisson with the skin still on. If you want the “top” evenly cooked then baste aggressively on the parts where the sear is uneven on the flip.
Turn your asparagus, meaning trim the skin off the base of each piece for a round “peg” look.
Load the mayonnaise into a piping bag for a uniform shape, or drop with a spoon and use a forward motion to cut a peak on the dollop.