fresh wild salmon

So, it has finally moved on into my brain that I am actually moving out of the northwest coast. I will miss it and not miss it and miss it and not miss it.

In the miss column will be the ready availability, or relative availability, of really good salmon. Not, I gather, as compared to yesteryear or yesterday, but, compared to in my local market when I lived in LA and more likely, in my new local market, whatever it is, in New Mexico.

So, with that in mind, I headed to the fish counter tonight and see fresh wild salmon filet at $12.00 or was it more a pound.

Ok, go for it, I'll have one piece of the wild, a biggish one.

Well, that was interpreted as sort of big and flat, as opposed to the thick pieces toward the face of the counter, but hey.

It came to $9.00 but will make two meals for me.

I put some olive oil in a pan and threw in a little chopped garlic, a tad of salt and a lot of crushed pepper, and some white wine still amazingling unvinegary from the fridge and cooked that down and then added a chopped up walla walla onion, which I highheated until the liquid sort of disappeared and then squished a big lemon on it all. Shut it off and let sit.

Sauteed the fishy piece in not so much olive oil, for a bit, then put a lid on it so I wouldn't have to clean the stovetop, checked it, not yet, sauteed some more, there we go.

Cut it in half, put the great half on a plate, now looking just as good as thos e bigger pieces at the market. Smothered it all with onion pepper lemon mix, and took some tartar sauce from a refrigerated jar of local, I think, preservative filled smush.... just, you know, for the contrast.

Damn that was good. Great great texture and flavor. Worth ever cent of tonight's $4.50 and memorable.