Silver Case

I bought three fillets of ocean salmon (not farm raised).

A friend brought me back a small bottle of Birch Syrup (more like molasses than cloy maple syrup). I mixed a half-cup of that with some annoying white sauvignon and bay leaves. Simmered that to a glaze. I brushed(*) that onto the salmon and grilled that on my massively-hot infrared grill. Worked beautifully — skin grilled crispy and it cooked through quick, staying juicy in the center.

In the meantime, boiled sliced potatoes, tossed with fresh chopped dill (salmon’s mistress) and some diced onion sweated in butter and a tiny bit of japanese sesame oil.

Side dish was homemade scratch cranberry and orange sauce.

Devoured it quickly and now I’m done.

(*) I simmered it down to wear it was a nice hot glaze, then took it out of the pan so that it would cease cooking. It sorted of turned into a glass caramel at that point. I had to rejuvenate it with some hot wine to re-dissolve it into a nice glaze. oops.

**I also made homemade infusion-style dill pickles tonight. I’ll see how they taste in a few days. I’m keen to try my hand at making fermented pickles. In fact I also bought a head of cabbage with mind to make a batch of homemade sauerkraut. My biggest problem is that ambient temperature here is like 10-15degrees F too warm.

This entry was posted on Saturday, May 9th, 2009 at 7:54 pm and is filed under Food.You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.