hmmm. how could i forget to post about such a wonderful meal i cooked up the other evening? with perfect company and ice cold bottles of red stripe, it was the kind of abundance that can only be discovered in the summertime.
a gigantic side of salmon from alaska was treated with a dry tea rub, made mostly with oolong and offset with chinese five spice, ground chipotles, ginger, garlic and chili pepper. we coated the salmon with the dry rub and set it on a bbq – the salmon was wrapped in foil – for about 20 minutes on low heat, no flipping required.
the flavor of this salmon is phenomenal, with a fierce spice that creeps up and lingers at the root of your tongue, as dry and hot as the desert, with undertones of aromatic teas and spices. the salmon was wondefully rich and decadent and fatty, with much-needed citrus tang from plenty of fresh lemon wedges i scattered around the table.
everything else was fairly straightforward; now that i think about it, the entire meal was decidedly low-fuss. the salad was pulled straight from the garden, the lettuce, that is, and mixed with farmers market strawberries, toasted walnuts, and freshly grated parmesan. i whisked up a dressing with the juice and zest of a lemon, good olive oil, more parmesan and plenty of cracked black pepper, for a vinaigrette that was sharp but not overly so. i personally the think that the salad was the most addictive plate of the meal – i kept sneaking handfuls of the stuff with my bare fingers!
and finally, whole wheat rigatoni boiled to the perfect al dente, and slathered with the freshest pesto you can imagine – bales of basil, direct from the backyard.
a perfect summer evening, augmented with lively conversation, slow country waltzes & a persistent summer breeze. xo