Recipe: butter-seared porcini-crusted salmon
Wow, it’s good to be home in Nederland. While I know Jeremy prefers to be in Crested Butte (and I love it there, too), there is something extra special about this time of year in the Front Range. The pine pollen has gone away, the high country is melted out and bursting with wildflowers, and the moose happily munch away in the meadows. Neva continues hiking longer distances and steeper climbs. Her little body grows stronger, more nimble, and bigger each day, yet she is still my affectionate little pup who comes running when I call her and curls herself against my legs like I am home base. Just the other day we walked past Kaweah’s favorite rock outcrop. I directed Neva to the top, wondering if I was being silly to hope that she might recognize how special this hunk of weathered granite was to Kaweah and in turn, how special Kaweah was to me. Dogs are not deep thinkers… at least the two shallow-thinking dogs I’ve had aren’t, but Neva did oblige me and it tickled my heart.
queen of the hill
she is finally fetching
moose sighting after our hike the other day
here’s a closeup of that good-looking boy
One of the reasons I’m so jazzed to be home is that the porcini are flushing. Okay, they are flushing in Crested Butte as well. I know this because we found some on our hikes last week. We even trained Neva to sniff them out without eating them and she did a great job. But for me, the part I love most is foraging porcini (and then huckleberries) with my fellow mountain pal, Erin. Erin and I share a special knowledge and love of these local mountains and this is an especially beautiful time of year. But we don’t just visit when mushrooms flush or hucks ripen – we walk or ski this land throughout the year. This is our home. We joke that we understand one another because we’re WAMPs (weird-ass mountain people – a term coined by my other WAMP friend, Andrew).
We’ve been out a few times with Neva and found some nice porcini specimens that she completely ignored. Turns out that once we climb into marmot territory, Neva turns her nose off to mushrooms and on to marmots. It’s just as well, though. There’s quite a thrill when you find your own king bolete (porcini). While gathering several perfect kings and laughing with Erin and Jeremy over Neva’s dismal performance, I demoted Neva from Porcini Pup back to Silly Little Pup and all was well with the world.
such a beauty
neva learns the scent of a porcini
the look she gave me when i asked why i found them before she did
I did not seriously expect Neva to become a porcini-sniffing pup, but she did show some promise at the start. Jeremy and I are merely having fun training her to do all sorts of things because she’s so willing to oblige. So far, we have not fed her ANY human food. That’s intentional, because we don’t want it to detract from her training for the first year. It’s important that she thinks her dog treats and kibble are the yummiest things in the world. I’ve witnessed a woman feed her dog scraps from the dinner table only to wonder aloud to the rest of us why the dog won’t eat its dog food – that made my head hurt. Neva’s kibble and some of her treats are salmon, which made me wonder how she would react when I prepared some fresh Coho salmon the other day. Her nose shot straight into the air when I unwrapped the fillets, but then she resumed happily defuzzing a tennis ball. Good girl.
Salmon is in season and so are porcini, but even if you can’t get your hands on fresh porcini, you can make this delightful recipe because it uses dried porcini powder. You can get porcini powder from specialty spice shops (check out Savory Spice Shop) or dried porcini from Whole Foods or other gourmet stores if you don’t dry your own. The recipe is short on time and big on flavor – isn’t that how summer meals should be?
salmon, salt, pepper, dried porcini, chardonnay, butter
put the dried porcini slices in a spice grinder and blitz
**Jump for more butter**