This time last year we went to SatchmoFest in the French Quarter, and practically swam home. To mark the anniversary of last year’s unexpected flood in New Orleans, we decided to repeat everything exactly as we did last year, tempting the fates to hit us again. When the downpour started during Ellis Marsalis’s set on Friday night, we looked at our guests visiting from out of town and said, “Here we go.” But twas nothing more than a puddle. And we were able to bike home and enjoy White Linen art and make a couple of tasty dishes to enjoy as porchfront breakfasts. Exposure therapy, in this case, was a success.
Last night we enjoyed a poolside Peach Hazelnut Crumble (I’d never be able to recreate the recipe, so I won’t try, but I’ll say there was a lot of cinnamon and hazelnut and sugar and butter amid peaches doused with lemon juice, baked at 375 for 45 minutes..) I was inspired to create an adventure by the arrival of my favorite sort of surprise–spices–from Spice Island!
Our company visiting this week is from Seattle which reminded me that I never did post this fabulous salmon dish I made two years ago, and which I’m now thawing another salmon for a second go.
Soy-Glazed Ginger Salmon on Spinach and Udon
Adapted from Food and Wine
1/4 cup soy sauce
1/4 cup sake
3 tablespoons fresh lime juice
2 tablespoons grated fresh ginger
Dash of cardamom and ginger powder from Spice Island
1 tablespoon sugar
Four 6-ounce center-cut salmon fillets, with skin
1/2 pound fresh udon noodles
1 tablespoon extra-virgin olive oil
1 pound spinach, stems discarded
1 tablespoon sesame seeds, lightly toasted
In a small saucepan, combine the soy sauce, sake, lime juice, ginger and sugar and bring to a boil; stir to dissolve the sugar. Pour the marinade into a glass baking dish; let cool completely. Add the salmon, turn to coat and marinate for 1 to 4 hours, turning occasionally.
Preheat the broiler. Broil the salmon, skin side down, 5 inches from the heat until golden, about 3 minutes. Turn the fillets and broil for 4 minutes, or until the skin is crisp and the fish is not quite cooked through. Transfer to a plate.
In a medium saucepan of boiling water, cook the udon until heated through, 1 minute. Drain the noodles and transfer to soup bowls.
Heat the olive oil in a large skillet. Add the spinach by handfuls and cook over high heat, tossing, until wilted. Mound the spinach on the udon and top with the salmon. Spoon the cooking juices in the baking dish over the fish, sprinkle with the sesame seeds and serve.
During festival season, it is great to have snacks at the ready. I found these munchables by Rind pretty unusual. They are an acquired taste, definitely easy to incorporate in any GORP sort of trail mix you enjoy. What makes them unique is they have their skins still attached. Wild flavors and some folks I’ve shared them with really really love them. Worth a try!
