Unfortunately, I ruined it. I have this bad habit - it's called googling. I came across this blog post, describing someone buying salmon on sale, cooking it, and having an um, extremely unpleasant surprise. (Don’t click on that link unless you want to lose your lunch. DON'T.) I tried to put it out of my mind but, although Mark makes a great broiled salmon, I couldn't stop thinking about this stupid website. Objectively, the salmon was really tasty --and there were no unpleasant surprises, thank God!-- but I totally ruined the experience for myself.
[Aside about Copper River salmon. Mark/Seattleite/salmon guy explains Copper River salmon thusly: “The Copper River is cold and icy. The salmon have a thick layer of fat to fight their way through the river. Fat is good. Fatty salmon: good.” He also thinks it's kind of overpriced so don't feel like you need to pay $38/lb for good salmon. I picked up CR sockeye for less than half that at Central Market.]
Given all that, I thought I’d talk about what I made to eat with the salmon: green goddess dressing. I made this for the first time years ago and kept it in my mental recipe box because I love the light green color, the bright flavors of all the herbs, and the smooth texture. Although green goddess is traditionally used as a salad dressing, I think it goes particularly well with fish -- assuming you aren’t consumed with terror while eating your fish, that is! Also, I like it on on a crisp lettuce wedge, romaine salad, or as a dip for crudités.
Green Goddess Dressing
from Food & Wine
Notes: If I'm making this for fish, I like to keep the dressing on the thick side, so I add slightly less of the vinegar mixture. Also, don't be shy with seasoning: because the avocado is so rich, you really need a generous pinch of salt to bring out the flavors. One interesting variation is to omit the salt and add a chopped anchovy to the mix, which adds a salty, brine-y touch that I really like. Finally, the recipe says the egg yolk is optional. I always add the yolk, so I don't know if it'd be as good without it. However I definitely want to hear about it if someone makes it without the egg yolk.
1 small shallot, minced
1 garlic clove, minced
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon lime juice
1 large egg yolk, at room temperature (optional)
1/2 cup extra virgin olive oil
1/2 ripe avocado, mashed
3 tablespoons chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped basil
1 tablespoon chopped chives
sea salt and freshly ground pepper
1. In a small bowl, combine the shallot with the garlic, vinegar, and lemon and lime juices. Let stand for 5 minutes.
2. In a medium bowl, whisk the yolk, gradually adding half of the olive oil in a thin drizzle. Continue whisking until the olive oil is incorporated.
3. To the olive oil mixture, add 1 tablespoon of liquid from the shallot mixture, and then whisk in the remaining olive oil. You want to whisk constantly to form an emulsion. Add the avocado and mash it with a fork. Stir in the remaining shallot mixture and all the herbs.
4. Add salt and pepper to taste.