We recently discovered that our favorite fishmonger (Kyler's Catch) was indeed open. We should have known since the place has always been impeccably clean. They have done everything right in order to keep the retail side of their business going: masks for employees, sneeze guards, and chairs spaced six feet apart for waiting. It is also still impeccably clean. James donned his own mask and went over on Friday evening and brought back salmon and scallops. I was in charge of preparing the salmon on Friday, and he made dinner with the scallops on Saturday.
I poached the salmon in some leftover Malbec we had in the beach house refrigerator from the previous weekend. I also added some orange slices to pan. Meanwhile, I toasted some sliced almonds in some butter and honey. Once the salmon was cooked I divided it onto our plates and topped them with the almonds. Mashed potatoes made for a dandy side dish and a garnish of orange wedges completed the meal.
I had no recipe for this. I put it together with ingredients we already had. We both enjoyed the meal and will likely make it again, that is if we ever have leftover wine again. Once a bottle gets uncorked at our house it is unlikely to get re-corked. The only reason we had some in this case was because last Sunday we opened a second bottle. Fortunately, we also had a full bottle of the same wine to drink with the meal.
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| James wore this special nautical-themed face mask for his trip to the fish monger |
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