Beautiful wild Atlantic salmon satisfied both raw and cooked cravings, as perfect fish so often does around here. First, maki of raw collar, curried greens from the night before, and brown rice. The curry added a very nice counterpoint to the rich fish and tied the fish and rice together particularly well. Then, the remaining fillet crusted with ginger, sesame, garlic, salt and pepper, seared up on both sides and finished covered, and got a pan sauce of shoyu, short rib demi-glace, ume vinegar, and honey. Last 2 heads of baby bok choy went in the same pan for a quick sautée with garlic, ginger, and a spoonful each of the demiglace and soy sauce. Amazing with a 2000 Blagny “La Piece sous Les Bois” by Domaine Matrot, which seemed made for asian-flavored salmon in a beef-enriched sauce.
