Something About the Salmon

Full Disclosure: we love salmon around here. At least, 3/4 of us do. Or 3/4 of us think we do…I remember a day, not too terribly long ago, when Mister Six-Going-On-Seven (aka the New York Times Restaurant Critic) would gobble down salmon like it was going out of style–even without ranch dressing to dip it in. These days, it’s a different story, and one that I will spare you.

After all, if you wanted to read tales of surreal hopelessness, you’d already be curled up with your dog-eared copy of the Kafka Omnibus.

Long-Suffering Husband, Baby Girl and I all still cop to loving salmon. There’s something about it, however, that puts me in an Asian-y mood. One of my all-time favorites is Firecracker Salmon, but we’ve had that a lot, and I get burned out easily. Also, I had recently come across Francis Lam’s Scallion-Ginger Sauce, and although I have to take issue with his assertion that it makes literally anything tasty (sheetrock? that deflated soccer ball in my backyard? Hot Pockets?), I was intrigued. Also, I had something like four or five bunches of scallions in my fridge. Don’t ask.

It made our broiled salmon damn tasty. With the salmon and sauce, I served brown rice (happily, this time I was able to actually identify raw brown rice and, ergo, to cook the correct grain) and some green beans sauteed in sesame oil, seasoned with red pepper flakes and sesame seeds. See what I mean? Asian-y. Emphasis on the -y.

No recipe, folks. You can broil salmon, right? And read? Yes. Of course you can.


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