My favorite fish is salmon. For sushi, for a semi-fancy dinner, for the trending salmon-mixed-with-rice-sriracha-and-soy-sauce, you name it! Today’s recipe was recommend to me by my friend who graciously shared a NY Times recipe, something she had access to as part of a subscription (whyyy NY Times??). I doubt that I am allowed to share the recipe on here, but hopefully photographic evidence will suffice!
A major ingredient in this recipe that I find to be interesting is saffron. Saffron is one of those expensive spices that you only buy when you want to make one specific dish. For me, it was a seafood rice recipe from a D&D cookbook that my fiance bought me (because he loves D&D) and it’s such an earthy taste that somehow deepens the seafood flavor.
The recipe is meant for skewers, but a) I don’t have a grill and b) I don’t have time to be cutting up salmon and placing them on skewers. It’s been interesting these past two days, rushing through my lunch break to make sure that I cook enough food for both myself and my fiance, while also taking pictures and mentally noting talking points for my blog as I cook. It makes the process very intentional and somewhat more meaningful. I am looking forward to tomorrow with it being a Friday and I will be baking a familiar recipe in the evening so I can take my time with it.
Photographic Evidence
