August 17, 2009

Salmon and the grill

A big artist's palate of a piece of salmon came into my hands a couple of nights ago. It was huge and salmony orange-red in that salmon red way. While it sat on the blue glass dish with a thin coat of olive oil and a couple of lavender stalks waiting for the barbeque, the possibilities floated. With what?
This is where the kitchen seems to speak. Rice? Greens? How green? Fresh? Cooked? What's yellow? Where do we go? On this particular night, the salmon seemed to be calling out for some purple onion slabs on the grill. The yellow of pineapple and the green and green again of, well, mixed spring greens. In this case, color inspired. Color inspires.
So we dined on things from the grill: Salmon with just a touch of olive oil and sea salt, Bermuda Onions and pineapple rounds a good inch thick. Along side Wild Rice with scallions (and a smattering of grilled onions) from the stove, and a glorious Parisian green salad of mixed greens, julienne cut carrots and chunky croutons.
And whether the color or anticipated flavor, gave birth to the plate of flavors and textures, the sum was pleasure.
Eyes, stomachs and hearts, all full.

NB: Melissa D'Arabian, the newest Food Network Host, provided a lovely new turn on Dijon Vinaigrette with her Cafe Green Salad - http://www.foodnetwork.com/recipes/melissa-darabian/cafe-green-salad-recipe/index.html

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