We’d bought some sockeye salmon on sale yesterday and I was puzzling over how to cook it. Julian suggested an Iron Chef challenge. For those of you who are reading this from a television-less bunker, Iron Chef is a cooking competition that originated in Japan where the host unveils a “secret ingredient” that has to be used in three courses. Numerous variations on this theme have been broadcast, including the Food Network’s Chopped. The ingredients he suggested for the salmon? Horseradish and honey.
Horseradish always suggests Jewish deli to me. So I grabbed the spicy brown mustard (not Gulden’s, which is hard to find on the Left Coast) and stirred in horseradish and honey to make a paste. This got smeared (schmeared?) onto the salmon, then broiled until the fish was done. I served it with orzo and Tabatchnick creamed spinach. Julian judged my effort as worthy of cooking another time.
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