Last time we had wild salmon, it tasted, not exactly bland, but perhaps in need of a little brightening. So, tonight, I'm experimenting: I juiced two small oranges, with the zest of one, and grated an inch of ginger into a small sauce pan: reduced it over low heat for a few minutes, then added a couple of tablespoons of soy sauce and a splash of toasted sesame oil. Drizzled over the salmon, it is lovely.
Yours, playful in the kitchen,
N.
Yours, playful in the kitchen,
N.
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Hi! Sorry that I've got comment moderation activated --- I had a few unpleasant comments which forwarded people to bad places automatically --- so now I like to check that comments are real before allowing them.
N.