Another Night of King Salmon & Volnay with Cauliflower

Epicurean Exploits - Food and Recipes
1

Tonight’s dinner was King Salmon filets pan-grilled in Tahitian Lime Olive Oil and seasoned with SI Spicy Seafood Seasoning, Onion Powder, and Key Lime Pepper on the flesh side and Lemon Zest and SI Spicy Seafood Seasoning on the skin side. Flesh side was grilled first, followed by the skin side. After turning, a little butter and tarragon were added to the flesh side. Veggie was cauliflower boiled with caraway and coarse sea salt. Wine was another Volnay, our favorite with salmon, a 1999 Vincent Girardin 1er Cru ‘Les Caillerets’ - rich dark fruits, good acidity, and a long fruity finish; very nice with the salmon.

Then for dessert we enjoyed thin slices of a ripe Bosc pear with a glass each of ‘La Vielle Prune’ Plum Brandy. It was a delightful finish to a good meal.

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Defintely going to try the cauliflower with caraway!

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Caraway and cauliflower are a good match. I’ve been doing it off and on for many years. At this point I don’t remember where I read it. But it is good.

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Dick, 11 days between salmon meals. Tell me you either got another shipment or froze the first batch.

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I got two filets from La Montanita Co-op the first time as well as the second time. It was a different fish the second time.