Salmon, sweet

We love salmon, me and my brother, but my father hates it. My mom is okay with it, but dislike it sweet. Basically wanted/managed to alienate everyone's stomach (and mine, afterwards) with some salmon fillet served with a wine+butter sauce, mustard/brown sugar gratin. It was, how can I put it, a clash of flavours. The wine and butter sauce by itself would've been nice, say with some herbs. A little less wine would've been nice too (flavour diluted too much). It's basically melted butter, to which you added some table white wine, brought to boiling point and simmered for a while. Herbs like celery salt, bay leaves and very little cumin (couldn't find cinnamon) were added, and poured over the uncooked salmon, which was immediately put into the oven, pre-heated to 350C. A mix of various mustards we had in the fridge ("ultra-hot homemade", one with seeds, regular Dijon) were mixed together over a 1/4 cup of brown sugar (the resulting mix homogenates surprisingly well, into what's reminiscent of a honey/mustard dip for McNuggets). After cooking the salmon for ~20 minutes, I poured the fake McNuggets dip over the salmon, and top-broiled it for 5-10 mins. Served with rice.

We had oysters from Caraquet, NB. $15 from Cosco, for 18 of them... After the wine&cheese, an oysters fest with friends is in order (bourgeois reflexes kicking in). Who's up for it?

The Greek-style salad was more satisfying than the salmon. It's quite simple to make too. Take some iceberg lettuce ($0.99 at Adonis), a couple of diced tomatoes (not really affordable at this time of year), an onion in half-rings, and feta cheese (1/4 lbs is enough). When waiting for other dishes to cook, mix the lettuce, tomatoes, onions together; douse with an olive oil and vinegar (I took my mother's Xeres vinegar, although a regular white wine vinegar would've worked perfectly); sprinkle with feta cheese (the Greek variety, that is more solid than creamy), and chill before serving.


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This page contains a single entry by Cedric published on November 12, 2006 5:57 PM.

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