9 October 2010 – Fettucine with grilled salmon, capers, red onion, and lemon; bruschetta

I intentionally bought more salmon than I needed for last night, thinking ahead to this dinner after the Kermit Lynch wine tasting lunch, with Christopher Lee cooking. The lunch was terrific. We liked the wines ok, but not so much as to pay the weekend-level prices for them, so we didn’t end up buying any.

This pasta is based on a smoked(?) salmon salad D got at the cafeteria at the National Gallery of Art in Washington, D.C., several years ago. Salmon, capers, small pieces of red onion, and lemon. It works in many forms! (pizza?)

I cut a cord of a largish red onion maybe 1/2 inch thick and sliced it as think as I could with a knife – really fine slices –  I then cut it crosswise into tiny pieces.cooked the onion briefly in oil and added the salmon to heat it up, then the capers. I put in grated lemon rind at the end, but, as D pointed out, it wanted more lemon, and little quarters of thin lemon slices would have been a better contribution.

I asked D if he preferred to have bruschetta or tomatoes and avocados with balsamic vinegar as a side, and he chose the bruschetta, so that’s what we had. I think I was using pink girl tomatoes from the Bowl for this. I just toasted the little bread pieces and drizzled them with oil, rather than grilling them. Good meal, not stupendous. I also decided to try the patterned dish with the patterned placemat, but am not impressed by how it turned out.

I chose this wine for the meal, and it was a great match. We get this at the Bowl – not cheap, but a reasonable weekend price (about $12?). Wonderful wine, and very pretty, from label to glass.

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