07.06.08: dinner.

Sockeye Salmon with Grape Tomatoes and Capers and a Brown Rice and Arugula Salad

Sockeye Salmon with Grape Tomatoes and Capers and a Brown Rice and Arugula Salad

This is a Top Chef-inspired meal from the summertime. Sockeye salmon is a Pacific fish that is freshest and tastiest during the summer (our store gets it before getting Coho).  It’s therefore quite reasonable and better yet, on sale quite often in July.   Its flavor is utterly sublime–not nearly as fishy as the more ubiquitous, generic farm-raised Atlantic salmon.  Often in summer the Salmon is fresh-caught, but if it’s previously frozen (and therefore unable to re-freeze), but you can ask your fishmonger for the completely frozen fillets from the back and keep those in your freezer if you want to take advantage of a great sale. Best of all, it does not appear on the ‘overfished’ lists, so rest easy friends.

Michael found this yummy salmon recipe from Ted Allen’s The Food You Want to Eat that has you make a sauce of capers, onions, grape tomatoes and white wine to serve over your salmon, and it’s a welcome change from our standard mustard crusted salmon. We served this with an arugula and rice salad adapted from a winning Quickfire dish from season 4 of Top Chef (the season Mr. Allen served as a judge) courtesy of Antonia Lofaso. It was a great way to combine a whole-grain starch with a salad, and the entire dish was utterly delicious.

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