Tonight’s dinner was Coho salmon belly filets (from La Montanita Co-op) with cauliflower. The salmon was pan-grilled in Meyer Lemon olive oil & butter, seasoned with onion powder, tarragon, and onion pepper on the flesh side, cooked on the flesh side for 3 to 4 minutes, the skin side was seasoned with onion pepper, tarragon, and onion salt; the skin side was cooked for four minutes, to crisp the skin. The cauliflower was cooked with onion powder and caraway in the water, and finished with coarse sea salt and black pepper. All was enjoyed with a 1999 Domaine Joseph Matrot Volnay-Santenots - dark ruby garnet in color; rich nose and flavors of complex, spicy dark fruit; with a rich, complex mid-palate with still adequate acidity; and a long complex fruit finish. It was very nice with the salmon, like most good Volnays.
Then for dessert we had TJ’s chocolate bars, milk for Carollee and 72% Dark for me. Both were enjoyed with another 2006 Susana Balbo Late-Harvest Malbec ‘Virtuoso’ - rich in dark fruit flavors to pair with the chocolates. This works quite well with chocolates, until good Banyuls (our favorite with chocolate) becomes availlable here again.