Last night Craig got some wild-caught sockeye and served it over sauteed leeks and shiitakes. I was really impressed at how tasty it was, as it was basically seasoned with salt and pepper only. The leek and mushroom combination was so attractive, it probably should have been plated atop the salmon. We enjoyed braised bok choi and white rice alongside, and celebrated the third Thursday in November with a Beaujolais Nouveau. Granted, I have a strong affection for raw-tasting wine, but I think this year is particularly good.
Saturday, November 22, 2008
Sockeye on Leeks and Shiitakes
Last night Craig got some wild-caught sockeye and served it over sauteed leeks and shiitakes. I was really impressed at how tasty it was, as it was basically seasoned with salt and pepper only. The leek and mushroom combination was so attractive, it probably should have been plated atop the salmon. We enjoyed braised bok choi and white rice alongside, and celebrated the third Thursday in November with a Beaujolais Nouveau. Granted, I have a strong affection for raw-tasting wine, but I think this year is particularly good.
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