Salmon for supper

[Mike Buckley]

Don't ask me to change anything about the setup because my wife and I ate the salmon and drank the wine within an hour after I made the photo.

Setup
The tabletop is a piece of granite countertop and the background is a floor tile. A medium continuous-light lamp is on the front right. A handheld flashlight is above the scene brightening the left side of the wine label and the cilantro.

[mugge]

Mike, I love it. The sheen on the pot (or whatsamacallit) on the left. Possible to tone it down a tad. I call it a whatamacallit because I have been banned from the kitchen due to a couple of quite minor mishaps on my part.
Cheers Ole

[Rainforest]

Sign me up! Nice piece of salmon and how was the Willamette Valley Pinot Gris? Maybe the pot is bit shiny? The salmon is perfect! As always appreciate the lighting details. Really nice.

[Mike Buckley]

Thank you to Ole and Susan!

The metal whatsamacallit is a poacher ideal for poaching fish. It's made of shiny metal and I almost always prefer displaying at least part of shiny metal in a photo as shiny. That choice is just a stylistic preference that explains why I wouldn't want to tone it down.

I normally pair Pinot Noir, not Pinot Gris, with salmon. However, the story being told in this photo has to do with the combination of the salmon, the wine and the poacher. The Pinot Gris or almost any dry white wine would be a likely wine to use as part of the liquid in the poacher.

Having said that, I didn't even use the poacher to cook the salmon. I cooked the salmon in the oven and then topped it with a mustard-sour cream sauce. It's a coincidence that the Pinot Gris in the photo goes perfectly with that sauce.

King Estate makes two qualities of Pinot Gris: this one, which is bold and strongly acidic, and a "Domaine" brand, which is more expensive because of its elegance and sophistication. I use the wine that pairs best with the food. In this case, the less expensive brand stands up better to the strong sauce.

[rpcrowe]

Makes my mouth water...

I like marinating my salmon in a lemon based sauce and then searing it in a very hot pan in a combination of olive oil and black bean sauce. Oh heck, I like salmon just about any old way - especially freshly caught salmon like my friend is posing with...



BTW: This was on the Kenai River of Alaska on a "sunny" August day

[Mike Buckley]

Oh heck, I like salmon just about any old way

Me too! My wife and I eat salmon about once each week and I have about six recipes. I've always wanted to prepare a fish as large as the one in your photo and to serve it on a large platter in the center of the table.

[Stagecoach]

Perfection, and for me the bright metal surface adds impact to the image.

[Rita]

Marvelous image Mike. Hope that salmon tasted as good as it looks in this image.

[Shadowman]

Nice capture.

[Donald]

A beautifully assembled and constructed still life, lit very well.