Salmon redux

Eastside Road, October 1, 2011—

I COULD BE WRONG, but as I recall, in my childhood we tended to have repeat dinners. I can't be sure which day was which, but it was as if Mondays were macaroni and cheese, Tuesdays were chili and beans, Wednesdays were liver and onions, that sort of thing. Other standards returned frequently but not necessarily regularly: Swiss steak, roast leg of pork, some kind of fish. Never lamb: Dad hated lamb.

Some kind of fish, but what? Now and then, in season, surf fish: Dad or buddies of his would go out to the coast and net them. At other times, fish sticks of some kind.

We have salmon every weekend, in season, as I mentioned here last week. I know the regular return of this dinner makes for uninteresting reading, but it's not my intention here to interest anyone; I simply record things.

What varies here is the method by which the salmon is cooked. If I get around to it, which is rare, we'll cook it outside on the grill, over charcoal or, my favorite, grapevine cuttings, wrapped in fig or grape leaves or not. If I don't get around to it, now and then it might be poached: but usually Lindsey broils it. Always we have it with those delicious lima beans, because they and the salmon come from the same source, the Healdsburg Farmers' Market — which also, this time, supplied those tomatoes. I lovely summer supper, even if it is Fall.

Cheap Nero d'Avola