C'est Darci (pronounced "say Darci" and in French means "it is Darci") She is a Poulsbo, Washington foodie who explores, celebrates and cooks with local, seasonal and organically inspired ingredients whenever possible.
Hanging out at the Dairy
Darci(far left) & the Wrights at the Creamery
Thursday, March 10, 2011
Lucky Ulin Family-fresh Salmon for dinner!
Wow! We love having friends and family who fish because you can get the freshest fish around! Our friend Colin Hiday brought us a Blackmouth Salmon he caught the day before in the ocean and said they are immature King Salmon. Either way, it was FANTASTIC! The star of the dinner was the salmon, so I chose a Greek salad and Potatoes Au Grautin as sides. Here's the main menu items pictured on the left.
I prefer a simple preparation of grilling fish with minimal ingrediants; fresh chopped garlic, a little fresh ground sea salt and pepper, a squeeze of fresh lemon, some pats of unsalted butter and a few chives from the garden. The skin side goes directly on my pre heated propane grill, on med-high heat for about 10-15 minutes, when the thickest part of the fish starts to pull apart and appear to flake.
I had some nice, ripe organic tomatoes, Feta cheese, Kalamata Olives from Sunny Farms. I roughly sliced/chopped the tomatoes and olives, crumbled the Feta, chopped some of the fresh chives from the garden and drizzled it all with a nice Balsamic Vinegar and some fresh cracked pepper. Easy squeezy!
Years ago I worked at Sur La Table kitchen shop in Kirkland, WA and purchased several of my "favorite tools" which make my cooking/baking much easier and the Mandolin slicer is one of them! Slicing is faster, consistent and thinner as long as you respect the blade:) I blazed through small-medium 4 Yukon Golds in now time and layered them in my Emile Henry baking dish (another Sur La Table purchase. This cookware line allows you minimal cleanup, even with baked items and can go freezer to oven or microwave.)
Back to the spuds...2 layers of potato, butter pats, salt and pepper and a heavy dose of freshly grated Parmesan Reggiano! Plunged into my preheated 450' oven and then put the Salmon on the grill!
It was a good night at Chez Ulin! Bravo Colin...keep them coming!