The other day New Seasons had some divine Alaskan sockeye – supple, cadmium flesh – man, their seafood is so good lately. They have it all open to the air now, too, and you honestly can’t detect a single molecule of fishy amine. I totally forgive them for all those bunk clams they sold me way back when.
After tasting that sexy alder-smoked salt that Stacy gifted me, I think I was really craving salmon and maple – flavors so symbiotic and undeniably American. Salmon takes to a glaze like a dream, and it came together so effortlessly, like intuition. Hot brown mustard and a small glug of maple syrup made sweet music, and the crushed, smoky salt and black pepper consummated the relationship.
I brushed the salmon with the glaze a few times while it roasted, then dished up with some soft naan and curry okra and green tomato pickle.