Are you becoming as tired of this trend as I? The name-dropping? Where everything on the menu, from protein to vegetable lists the farm it was grown on? I'm sure you've seen it. Hey, I like some of those farms too, but it's reached the point of ridiculous, where the meaning doesn't really mean a whole lot anymore due to uncontrolled excess name-dropping.
Besides, don't we have enough labels on our food already? Local, organic, free-range, hormone-free, natural, kosher, farm-grown, unfenced, pasture-raised, grass-fed, low fat, humanely-raised, corn-fed, fat free, unpasteurized, wild-grown, free of preservatives, free of artificial colors, whole grain, sugar-free, no artificial sweeteners, unrefined, never frozen, low calorie, new and improved, etc.
So here's my ode to the name-dropping trend- Procured from a farmer's market by the dude who caught it. Thanks dude.
Lake Michigan Chinook Salmon with Rosemary Garlic Beurre Blanc
1/4 C shallot, minced
1/3 C white wine vinegar
2/3 C dry white wine
1 large clove garlic, smashed
1 large sprig rosemary
1/2 stick butter, cold, cut into 1/2" pieces
2 salmon filets, about 6-8 oz. each
In a medium bowl over medium heat, combine the shallot, garlic, rosemary wine and vinegar. Reduce down to 2 TBs, about 20 min or so. Strain through a sieve into a small sauce pan. When the salmon is resting once cooked, whisk in the butter two pieces at a time, remove from heat every now and then if necessary to mount your sauce properly. Once nice and shiny smooth and all butter is in, season with S&P.
Remove the salmon from the fridge about 20 min before cooking. Coat all sides with EVOO and S&P. Place skin-side down on a heavy sheet pan (those damn skinny ones can warp quickly) and then fire up the broiler to high, preheat for 10 minutes. Alternatively, you may grill these filets. Broil about 4-6" below la flame, for about 8-10 minutes or until the flesh flakes with a fork and theys smelling all delicious. Let rest while finishing the sauce, then please do enjoy. Damn that was tasty.