On Thursdays we eat pink - pink salmon that is!
When we bought our near-the-beach house six years ago we had the intention of going there together on Thursday nights when James had his rowing night, and then having a fresh, home-cooked seafood dinner together before heading back to our primary residence in Bridgewater.
It has not always worked as intended, and this past year (plus) even less so as rowing was shut down. Last night we were back to business as (almost) usual with a stop a Kyler's Catch to pick up some salmon before James went off with his rowing buddies at Whaling City Rowing. Our super wonderful adult child is visiting so we enjoyed a family meal together. We selected an easy recipe from the New York Times Cooking pages: Four-Spice Salmon.
We had all of the four spices called for (coriander, cloves, cumin, and nutmeg) in our spice rack, so once we had the salmon we were good to go. The only additional ingredients were salt and pepper and butter. I used lemon-pepper seasoning and some coconut-infused sea salt from Saltopia. I seasoned both sides with all the spices (although the recipe only says to do one side) then cooked on the stovetop in butter about 3 minutes per side. I served with super simple sautéed squash. This paired well with an oaky Malbec.
Final verdict: Three thumbs up!
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