But I was full. And no way am I going to waste something that costs this much and comes around only a few weeks a year. I content myself by thinking he enjoyed it maybe a little more than his Iams dog biscuits.
Dinner was good tonight. After a four mile strenous hike today at Jefferson Memorial Forest we were hungry. And having dusted off the little charcoal grill we found in our garage when we bought our house we decided to really make use of it with a once-a-year treat — Copper River salmon.
I generally only like salmon raw, you know, on sushi rice with wasabi and soy sauce. But this fatty vibrantly colored fish is one I can enjoy cooked. Brian was giddy when he phone Wild Oats and found they would hold 10 ounces of it for him — they had only two pounds left.
I googled and found a good recipe — Emeril’s, if you can believe it. I liked the sound of the relish, made with corn, tomatoes and avocado. Serving the salmon atop grilled asparagus just sounded like summer. I’d also been meaning to try a twist on potatoes I’d seen in Oprah magazine — they’re lightly steamed, then grilled. It sounded healthy *and* tasty.
It all came together beautifully. We grilled the corn instead of boiling it — it developed a very nice caramelized flavor. Brian picked out a Pinot Noir (I followed the Wine Advisor’s recommendation to serve this red with the Copper River). It was altogether a lovely meal to start the summer.
And I’m convinced Truffle appreciated his treat.