Wednesday, July 21, 2010
Grilled Wild Salmon and Simple Scapes
By now the grill should be plenty hot, just put the fish on, skin side down for a few minutes, flip it over when parts of the skin look crisp and browned. (it won't be uniform, but when a fair portion of the skin looks like this you can bet it will be damn good when it's done) I took it off when bits of the lime and herbs just barely began to char and the flesh came out to be perfectly done. I'm not sure exactly how many minutes I left it on each side, but going by appearance and smell did the trick. I will double check tonight when we do the second fillet.
The skin was crackling good, the flesh was perfectly briny with hints of herb, and the lime had had the perfect acidity and flavor for enhancing the fish as well as the scapes. (I never would have thought to squeeze a lime over warm scapes before last night, but I will in the future!) The scapes were the very last of the season, we won't be seeing more until next year sadly. I think I've been holding on to them too long in the fridge as well in my futile attempt to make them last longer into the summer. Some of the tips had dried and yellowed, to the point where they were a bit tough even after cooking which was disappointing. Anyway, it is probably for the best that they are seasonal as I found myself overeating a bit and not digesting as well as one might hope. Though it may have been a but windy here, (you might think I had gotten into some dairy or something!) it appears that none of what I have been eating bothers baby Ben! This is a huge breakthrough since it seems like so many things negatively affected him when I had a larger meal repertoire. He even had a record "happy playing by himself" time this morning while I prepared an avocado and "cereal" (coconut milk with chopped almonds, macadamias & blueberries) for Maggie & Sophia's breakfast. (Ben "playing by himself"=laying around cooing, gurgling, grabbing toes and so forth)