A Taste of Home

Being orginally from the Pacific Northwest, specifically Seattle, I harbor a certain fondness for salmon and all kinds of maritime fishy food. However, as there are no salmon swimming around in Lake Ontario, Rochester has a definite lack of good seafood. I love going back home to Seattle, the air there is like nothing I've ever breathed, nothing beats the cold Pacific wind coming of the water.
One of the best things about Seattle and that region in general is the abundance of fresh produce. Pike Place Market, though a vast complex of touristy junk, is a wonderful place to spend a morning wandering around, sipping a fresh coffee and marveling at the color of the strawberries and asperagus. The last time we were there, over spring break, we decided to cook a meal for my mothers friend and take advantage of all the good stuff that was availible to us. We got up and wandered downtown to the Market, spending an hour trying to find a parking spot before finally coughing up the money for a garage and began our shopping. Our meal plan was this: grilled salmon over fresh pasta tossed with tomatoes and snap peas, olives and cheese for apps and angel food cake with a lemon-lime custard for dessert. The pasta was easy to find-we opted for handmade tomatoe linguine-and then we bought at least 30$ worth of amazing parmesan and olives before moving on to the fish.
My mother, a Seattle native and expert, insisted on one fish monger only and refused to see anyone else. Our salmon chopper (for lack of a better term) was a surf-scarred blond dude with a pink bandana and Australian accent who laughed and joked with us as he hacked up our beautiful pink fish. Behind him, the owner was gaily chatting with a tiny asian man in a bloody apron. "See that guy there?" My mom said "He's my sisters ex-boyfriend. Looks a little worse for wear but he sells the best fish in the market." Ahh, now I see why we passed up the packed stalls of men flinging fish at each other over tourists heads. Personal relations. We left and walked back to the car, the salmon weighing heavily in my arms.
I cooked that fish up pretty good if I do say so myself. We grilled it on the back deck, leaving the grill maintenace up to the only man in the house (my 12 year old brother) and as the adults caught up on the front porch I put on my iPod, dancing around happily while stewing tomatoes, plating the cheese and boiling down the custard. It was a success. The salmon flaked nicely into the pasta and the tomatoes added a tartness that offset the fishes sweet flavor. That evening was spent in the small kitchen, basking in the glow of being at peace with the world again. Over there, everything fits in its right place. I realize now, in being back upstate, that though the salmon here tastes nothing like the way it does in Seattle, it will forever hold a little bit of home for me.

SALMON WITH FRESH PASTA AND TOMATOES

-a good chunk of fresh salmon
-Roma tomatoes, halved
-snow or snap peas
-pasta (linguine or penne would work well I think)
-olive oil
-garlic
-salt and pepper
-chili flakes

Prep grill. In a small bowl, mix olive oil, garlic and spices together. Brush salmon with oil mixture and set on grill, checking doneness frequently. When salmon is close to finishing (flaky and dull pink) cook and drain pasta, drizzling with more oil. Sautee tomatoes in a pan with oil and snap peas till watery and soupy. Toss with pasta. When salmon is done flake it into large chips and mix with the pasta. Garnish with cracked black pepper and cheese. Serve with fresh bread and friends.