Tag Archives: Salmon

Salty Salmon, Poached Egg, Butter Spinach

18 Feb


A quick, satisfying dinner during minimal-starch month (and after a weekend of salt-depleting exercise).

I’d shopped with Niçoise salad on the brain, but ended up making: salmon rubbed with salt, white pepper, and sesame seeds, broiled for 8 minutes skin-side-up, on a bed of butter-sauteed lettuce, celery, and black olives, topped with chopped up crispy salmon skin and a poached egg.

Ad Hoc, Napa Brunch

4 Nov

I filled in at the last minute for a space in an Ad Hoc brunch reservation with friends (this seems to be a running theme for me and Yountville restaurants).

It’s a fixed you-don’t-know-what-it-will-be-ahead-of-time menu, and I really lucked out– it hit all sorts of favorite ingredients for me (anise, cured fish, egg yolk, spicy greens, pickles, etc).

We started with bagels with good salmon cured with fennel/Pernod(? — I think that’s what she said), fried capers, and a beet and spicy watercress salad. Unfortunately, the bagels were mediocre– a texture more like a dense bread, not chewy or lactic-acid-fermentation flavorful the way a bagel should be. But as vehicles for the salmon and cheese they were fine.

Beef hash- delightfully tender large chunks of beef (not small-overly-fatty-bits, the way I think beef in hash often is), soft potatoes, rich egg yolk.

We also tried the sweet potato pancakes (good but not great), and a very good bloody mary with olives and pickled pepper.

Overall, it was a delicious brunch, though not inexpensive. As an extra bonus, it was beautiful sunny day to be driving and walking around in Napa Valley.

Salmon & Mushrooms in foil

5 Mar

I splurged a bit on ingredients– some wild-caught (I’d just read Righteous Porkchop) salmon,  between layers of sliced shallots, hedgehog mushrooms (so disturbingly spiny-looking when fresh…), black trumpet mushrooms, and kalamata olives, along with black pepper and Meyer lemon juice. No added salt (letting the olives stand in for that). I wrapped the whole stack in foil, crimped the edges, and baked it at 400 for about 17 minutes. Delicious!

“Served” (to myself, as a solo dinner) with sunflower sprouts and watermelon radish, which I amused myself by cutting into squares and arranging into houses of cards. Just because.