Captain's Log
What's that, you say? Lenore, you promised to keep blogging even after you got a job? You see, I've already written about most of my "greatest hits," so I'm having to dig a little deeper for blogworthy recipes. And it's harder to "dig deep" and "cook creatively" when all I want to do is prop my feet up and eat takeout. Clearly, blogging from here onward will be more of a process. But my commitment remains.
Back to business!
I first started making maple-y salmon many years ago and I am constantly changing the recipe/method. Here I will document what I did most recently, and then if I try it again in the next few months I'll post a "here's what was different" write-up. You know, for educational purposes.
When we moved to the Pacific Northwest, I was hoping to have better access to affordable Pacific salmon. I've been partial to wild Pacific salmon for a while, anyway, and I thought living closer to the point of origin would cut some costs. Unfortunately, the market is the market, and wild Pacific salmon is still pretty expensive out here. But it is definitely fresher than what I would get in the east! Anyway, I saw it on sale for $9.99/lb this week and we decided to give it a go.
I started with one pound of Sockeye fillet:
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| Lovely, deep, natural pink |
