WILD SALMON WITH RADISH & GRAPEFRUIT SALSA
In our continuing series during this time of uncertainty, let’s celebrate the work our Farmer’s Markets do to bring us essential local produce, fruit and all things culinary! If you haven’t made a farmer’s market visit part of your regular shopping routine, you really should!
Here’s my offering based on what I procured!
And as always my three major values include:
Easy to prepare in your home kitchen
Let the food speak for itself
Elevate what you prepare with artistic plating
WATCH THE SHORT FILM:
METHODS SHOWN IN THE SHORT FILM
WILD-CAUGHT COHO SALMON
Brush filet with olive oil (I used Temecula Olive Oil Company’s Blood Orange Olive Oil) and season with salt and pepper.
Heat cast iron skillet over med/high. Add salmon skin side down, reduce heat to med-low after 1 minute. Cover pan and reduce heat lower. Allow to cook until salmon is pink, but not overly dry.
Perfect salmon should be slightly medium rare in the center.
GRAPEFRUIT — RAINBOW RADISH — HEIRLOOM BULB ONION FRESH CHUTNEY (SALSA!)
Trim and remove fruit from grapefruit, including membrane. Dice radishes and mince onion. Toss all together and adjust with a touch of kosher salt. Allow to sit while flavors blend.
GRILLED HEIRLOOM CAULIFLOWER
Heirloom cauliflower: Remove cauliflower buds from stem. Heat Spring Hill Cheese Italian-flavored Ghee in skillet over med/high heat. Sauté cauliflower until starting to sear edges. Remove from heat and spread evenly on single layer roasting sheet. Roast in preheated oven (380F) until buds are sizzling and starting to turn golden brown on the edges. Adjust seasoning with a touch of kosher salt.
Dandelion Salad with Heirloom Strawberries and Red Onions
Toss dandelion greens with sliced strawberries and thinly sliced red onions. Finish with Turmeric Almond dressing, available at Trader Joe’s. This salad is UNREAL.
ABOUT THE WINE
Lorenzi 2018 Saignee: The traditional Saignee method is the most elegant way to craft a rosé wine. This beautiful expressive wine bursting with bright berries and rose petals, along with lively acid, and a smooth mouthfeel, is a winemaker’s miracle.
Miracle? Yes, during the 2018 harvest of red grapes, the Lorenzi wine-making team kept bleeding some juice off the freshly crushed and de-stemmed fruit and simply combining it all together in one tank. Removing the extra juice allows what’s remaining to ferment into a richer bolder red wine. Rather that dump the juice, Lorenzi and team tasted the blend of juices and liked how they were harmonizing, the Saignee was born.
This is a special wine worth tracking down. Lorenzi is holding regular winery hours for pick-up during these bleak times. You can also take advantage of their very special discounts and shipping incentives to have this wine delivered to your door. Contact Lorenzi: https://lorenziestatewines.com/covid-19-update/ for more details.