MAIN COURSE
By Melina Hammer, A Year At Catbird Cottage: Recipes For A Nourished Life
My Noni’s feasts were seminal. She and her husband traveled to far corners of the world and spent years living in Mexico. Their travels, of course, influenced her food. As I’ve refined the food in my own kitchen, I regret she always had her cooking completed by the time we’d arrive. To see her process would have meant everything. She was a smart lady and wanted to be present for us, rather than toil in the kitchen during our precious visits. This dish is a nod to one she made several times. It can be prepared in advance, is delicious served hot or cold, and only asks for a small bit of your time so you can be with those you love.
Ingredients
- 3 Persian cucumbers, diced
- 1 small bunch dill, chopped (½ to ¾ cup)
- 2—3 garlic scapes, finely chopped (see note)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon avocado oil
- 3 teaspoons white wine vinegar
- 2 teaspoons fish sauce
- ½ jalapeno (seeds and ribs removed if you prefer less spicy), very thinly sliced on a mandoline
- Zest from 1 orange
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 2 pounds wild sockeye or coho salmon fillet
- Kosher salt
- Freshly ground black pepper
- ¼ cup fresh cilantro leaves— bonus if it is flowering—for garnish
- Flake salt
Preparation
Make the salsa: In a medium bowl, combine the cucumbers, dill, scapes, olive oil, avocado oil, vinegar, fish sauce, jalapeno and orange zest. Toss to incorporate, taste, and add kosher salt and freshly ground pepper as needed. Set aside.
Roast the salmon: Lightly grease a sheet pan with olive oil and lay the salmon skin side down onto it. Drizzle with more oil, spread to coat, and season with kosher salt and freshly ground black pepper. Preheat the oven to 400°F. The fish should warm to room temperature while the oven heats for even cooking. Roast the fillet until the surface is opaque and the center is still translucent. Check after 8 to 10 minutes for doneness. Chances are some eaters will prefer greater doneness, and some medium-rare: The varied thickness in a portion of salmon will contain parts to please everyone.
Carefully transfer the fillet to a serving platter and spoon the salsa to top the salmon. Garnish with torn fresh cilantro and scatter flake salt to taste.
NOTE:
Find garlic scapes late spring or early summer at farmers markets. If you’re unable to source scapes, you may use 2 scallions or a small bunch of chives.
