You gotta love salmon, right? I was at one of my favorite places in town, a great grocery story that recently came to town called the Fresh Market. It's sort of in the Trader Joe's/Whole Foods Market camp of grocery stores. Bottom line it's a food lovers paradise. I walked in there this afternoon and unconsciously started humming, a surefire sign that I'm having a good old time.
I hadn't planned to buy dinner there, but then I saw some wild Alaskan salmon on sale that was calling out to be in my belly. I've made salmon with a lemon/thyme cream sauce a couple of times before and I think it's delicious, so I decided to buy some and try it again. Since they have Meyer lemons, I knew dinner would be even tastier than before. I also bought the shallots and fresh thyme the recipe calls for, and everything else I needed beyond that were things I had at home already: white wine, cream and butter.
I find as written the recipe is a bit too tart for my taste. It calls for a dry white wine and I think a sweeter wine, like a Riesling, would be much better. It also calls for a tablespoon of white wine vinegar--that's a lot of acidity, especially when it gets reduced down and concentrated. When you add the lemon juice it takes it even further into the acid range, which I feel is a mistake. I had to add a bit of sugar to tame down the acidity and balance out the flavors, along with a bit more cream to help mellow things down. (For next time, I need to remember that I should use some lemon zest instead of the white wine vinegar. That will bring lemon flavor without bringing an overwhelming tartness.)
This is all I can say: it was lick-the-plate-clean tasty. I do love to cook, and a good meal is hard to beat in my book. Life was very good tonight.