KEN SWARNER: GO NORTHWEST! >>>
While researching my food story on Pacific Northwest flavors for tomorrow’s Weekly Volcano, I reflected often on my favorite Northwest flavors.
I appreciate the simplicity of our cuisine â€" the freshness and abundance.
Putting those feelings into one perfect meal depends on the mood and seasons, but this winter, time and time again, I made my meal plans in the seafood aisle at Albertsons with a spice I grabbed from El Gaucho.
All winter, Albertsons on Steilacoom Boulevard in Lakewood offered fresh (most of the time), wild (almost exclusively) caught steelhead for $4.60 to $8 a pound depending on the week. The flavor and aroma were stellar.
The El Gaucho spice retails for $15 â€" you can pick it up at any El Gaucho location. They wouldn’t divulge the ingredients, but I’d call it a Johnny Seasoning-like concoction with a more gourmet, smooth taste. It’s ideal for salmon.
Once home, I took the steelhead, spritzed a light layer of olive oil on the meat, spread the El Gaucho spice across the sheen, then baked the fish at 400 degrees until done.
If that’s the flavor of NW living, I’m staying.