When push comes to shove, I am as much a foodie as I am a wino. A couple of weeks ago Kevin and I had a perfectly fine dinner out at McCormick & Schmick. It was a really crazy night there and we felt a bit neglected by the staff initially. Eventually we got appetizers and our dinner… Even some wine.
We enjoyed dinner. I thought that the wine list was a bit of a throw away, but we cherry picked it… and ended up with particularly excellent appetizers…
A de-constructed oysters Rockefeller… and the Lomi-Lomi salmon that was put together at our table. The advantage of this? Well, obviously, I get the recipe.
So, after Kevin and I had a disasterous experience cooking fish last weekened? (check my Twitter feed to see how bad it was) We decided that we needed to get back on the horse so to speak. I decided to reproduce (hopefully) the Lomi-Lomi salmon.
First I diced some lovely fresh salmon that I picked up from my favorite fishmonger, Bill Dugan of The Fish Guy. If you live in Chicago and haven’t been there? Shame on you. This salmon was from the Faroe Islands which I will admit that I thought were Scottish, but in reality are Danish (not that I think that the fish care). The fish was beautiful bright color with pronounced layer of fat in the musculature. Beautiful. Of course, I am dicing it, along with a smallish yellow onion, chopped scallions, three of those beautifully ripe vine tomatoes also diced, salt, pepper, the juice of two limes, the zest of one, a tablespoon of soy sauce (I only had a dribble due to my sweet filles love of salty condiments, so I substituted a combination of fish sauce and Worcestershire sauce. Sometimes cooking is about imagination) finely chopped green chiles (I used serrano’s because they have an herbal brightness) and a drizzle of sesame oil. Toss these ingredients together.. let them marinate a couple of minutes and serve on crackers (or just go ahead and eat the stuff from spoons. Why? because it is perfect in this form in every single way). When we ordered this at the restaurant they gave us to small a portion of this. Last night? We might have gone a bit overboard as we indulged in two whole filets.. which means that this is all we ate.
Oh, the flavor was amazing.
But what to drink with it? Well, that evening at McCormick & Schmick we drank the Sokol Blosser Evolution 9. It was an amazingly complex blend of 9 varietals which beautifully matched the spicy asian flavors, though to me were a bit sweet.
This time? Domaine Chandon Brut. The crispness of the sparkling wine was absolutely perfect. In fact even better than the sweet touches from the Sokol Blosser.
This recipe? Well, it will be on high rotation as it was light, simple and ridiculously good. Maybe I will consider drinking something other than sparkling wine with it… but no time soon, that is for certain.