Friday, March 26, 2010

Friday Night Wedding Dinner

Chris has been asking for a remake of the meal we had for our wedding reception.  That night was a blur and I have said over the years I would love to regather our friends and redo that celebration when there wasn't the whirlwind dizziness of a wedding.  But our wonderful venue has long since changed ownership and we've lost touch with our wonderful Corinda Le Clair, who planned our wedding, but we do have that meal.  

Wild Sockeye Salmon with Crab Butter Sauce
Creamy Black Thai Rice
Grilled Vegetables

For the Sockeye Salmon, just brush with a little olive oil and sprinkle with salt and pepper.  Cook salmon under the broiler, skin side first, then flip over to finish.  About 2 minutes per side.

The crab butter sauce is what makes the salmon special.  The original sauce called for crab tomalley, the yellow eggish looking matter in the shell and body of the crab.  But I did not buy a whole crab for this dish, so I will have to skip that and just use a little crab meat for flavoring.
1/2 cup dry white wine
2/3 cup chicken stock
1/4 tsp thyme
1 small garlic clove smashed
a few turns of the black pepper mill
1/4 lb lump crab meat
4 tbsp butter
salt and pepper to taste 
Bring wine to boil, add in thyme, pepper, garlic and a small pinch of crab meat.  Reserve the rest of the crab meat to top the salmon.  Boil and reduce the wine by one third, then add in chicken stock and bring back to a boil reducing a bit more.  Strain liquid through a sieve to remove the solids and return to saucepan to simmer.  Add in butter one tablespoon at a time to melt.  Do not bring sauce back to a boil or else the butter will separate from the liquid.  


I chose not to do grilled vegetables from a practicality standpoint.  For the variety needed, we would not be able to finish them all.  Instead, I went for some snow peas and fresh English green peas.  Blanche both in water immersing them in ice water immediately after.  This will maintain the color of the vegetables.  Saute in a little olive oil and salt.


The black Thai rice has a nutty flavor and brings a little wow factor to your plate because of its dark purple color.  Rinse the rice and cook according to package instructions.  After cooking, add in some whipped heavy cream.  For 1 1/2 cups of uncooked rice, I prepared 1/2 cup of whipped cream.  
We know it will never be as good as the original as there are so many factors at play that contribute to the experience of the meal.  Any special memorable moment is almost impossible to replicate.  We can only hope to capture a small piece that brings us back to the memory of it.

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