The last week in February, I found the first asparagus from the Sacramento River Delta, the best in the world, at the farmers market.
A few stalls down, there is Coho Salmon. It’s not wild salmon from just off our coast, that will come in a couple of months, but it is wild and will do for now.
So, what’s for dinner?
Salt, pepper and drizzle with your good olive oil. Pop in the toaster-oven at 450 degrees for abut 8 minutes.
Salt, pepper and drizzle with your good olive oil. Get a non-stick skillet good and hot. Put in the salmon presentation side down and leave it alone for about three minutes. Turnâ€”or if you want to show offâ€”flip it. Cook until it looks, feels, done. Plate it.
That’s all folks. In under ten minutes, it’s dinner. Yum.
A note on storing fresh asparagus.
When you get home, cut off the bottom half inch of the bunch. Put the bunch in a tall container, add about an inch of water, pull a baggie over the top and secure it with a rubber band. Store it in the refrigerator for up to a week.