Wild Copper River King Salmon with a Lemon Dill Crême Fraîche and Brown Rice Fried In macademia Nut Oil. On the side (no pictures) a Butter Lettuce tossed with lemon juice and cane sugar.
Pound of very very fresh wild Copper River king salmon, brined for half an hour in an ice bath (quart ice cold water, 1 1/2 cup koshering salt, some ice cubes to keep it down), rinsed off, dried thoroughly, bit of grey see salt on the skin side, put in bags with 2 tablespoons olive oil and two sprigs of dill. Cooked sous vide for 35 minutes at 122F (really only needed 20 minutes but Irene wasn’t ready yet and, hey sous vide, easy to keep for a bit). Let cool down, dried off mostly, and fried, skin down, in olive oil for a few minutes, in a cast iron skillet that had been heating up for 15 minutes or so. The flesh was silky smooth, the skin crispy.
I served it with about 3/4 cup of crême fraîche with about 3/4 oz of finely chopped dill and the juice and zest of one lemon whisked together.
With it some long grain brown rice, left over, fried low and slow in macademia nut butter and sprinkled with some of the dill to tie it together.
For the salad, a few tablespoons of cane sugar in twice as many tablespoons of lemon juice, stirred together, butter lettuce in it in a bin with a tight lid and tossed.
Most, most excellent!