Saumon a l'Orseille

I had some frozen Alaska Salmon that a friend brought over. I threw it in the freezer and there it sat for about 3 monts. ( 3 month!!!) I kept putting it off and putting it off and then this weekend decided to make the move.

Even after 3 thaw days I still felt some reluctance to eat it for some reason. I still can't figure out what that was.

But....I did find something inspiring about a grilled salmon steak with Sorrel sauce (never had this, I decided it was time! Heck I didn't even know what Sorrel was. And, really.....I'm not sure that I know now other than to look at it and know that it's a slightly bitter herb)

The thawed salmon came out and was washed and I noticed some freezer or cut damage. I removed that and kept thinking that there seems to be more bones in wild salmon than farm raised. But the kicker was the flesh. It was much richer, firmer and much much much more tasty than farm raised. That is after I grilled it up.

Then it occured to me that the firmer flesh, the stouter bones are simply because these fish have to work. They don't have more bones, just more VISIBLE bones. They are out there swimming in that cold ocean. They are out there navigating up those rocky rivers and streams. These are tough fish and the better for it.

The sorrel sauce was simply and elegantly; butter, sauteed shallots, salt, pepper, cream and chopped fresh sorrel. Easy peasy, 5 Minutes and that butter, shallot smell permeated the house.

For a moment, I thought that I was with KB, sitting in a bistro in Paris, waiting for our meal. As a matter of fact, there were only a few bistros that actually met my expectation by cheaply and richly bringing out a dish like this Saumon a l'Orseille. Bon!