Wild King Salmon Filets & Asparagus, with Volnay

Tonight’s dinner was a Wild King Salmon filet, including the belly portion, shared between the two of us. It was seasoned with onion powder, lemon peel, and tarragon; and pan-grilled in Meyer Lemon Olive Oil; since it was snowing outside. Wine was a 2002 Marquis d’Angerville Volnay ‘Les Fremiets’ - fill 1/4 inch below the capsule, cork very lightly colored less than 1/16 inch; good dark ruby in color, good red fruit and almost adequate acidity, with a long red fruit finish. Then for dessert, while watching a Lionel Ritchie Concert (via TiVo), we each had a couple ginger creme cookies with our water.

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Beautiful here in the Bay Area, last weekend was the first of the season grilled wild Coho Salmon fillet. I would love to have found a wild King but I’ll take the weather instead neener

TraderJoes still has wild coho and sockeye fillets. Frozen, but they’re quite good.

If you’re going the frozen route, check out the Bruce Gore line caught fish.

We don’t eat frozen fish, except for some sashimi. We get our fresh fish from La Montanita Co-Op.

I’m not knowledgeable about food distribution, but how are you getting fresh wild king salmon in New Mexico that’s not subject to some type of flash freezing or dry ice at some point in its journey?
Just because the fillets are laying on ice at the store doesn’t necessarily mean it’s never been “frozen”.

I prefer fresh fish always as well, but when my friends catch several 30 pound salmon in a weekend in the pacific northwest, vacuum packing and freezing is the only way to go, unless one plans to eat hundreds of pounds of salmon in a week… If the quality of fish was high when it was originally frozen and is vacupacked, it holds up really well.

In any case, salmon + Volnay: never fails. [cheers.gif]

It probably was frozen at the souce. It had been thawed when we purchased the filet. I certainly didn’t want to re-freeze it. Besides the freezing temperatures are much lower than i can achieve.