Fish cooking has returned to the kitchen. I did tell mon mari that he could continue to cook it on the grill if he really wanted to….
He grumbled something about wind and rain and cold and mittens and seems content to sit by the wood-burner while I fix the salmon in the kitchen.
He was happy with this version.
The combination of hot mustard with salty soy sauce is perfect with the sweet, slightly fatty salmon.
Add hot sauce if you like a bit more heat.
Asian Baked Salmon
Total time: 25 minutes
- 2 salmon fillets or steaks, 12oz (360g) total weight
- 1 tbs Dijon-style mustard
- 1 tbs soy sauce
- 2 tbs olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Mix mustard, soy sauce, oil, chili powder and garlic, whisking well to combine.
- Put salmon on a baking sheet with a lip.
- Spoon mustard mixture over salmon.
- Roast in 400F (200C) oven for 10 – 15 minutes, depending on thickness. Salmon will be done when it flakes easily, slightly pink in the center is fine.
- Remove and serve.
I was looking for red candles today, for Christmas.
I wanted red…. not dark pink, not burgundy, not deep orange but red.
I couldn’t find any, which started me thinking about things that are different here.
One cannot find the traditional bright red or bright green candles at Christmas time. It appears that the holiday colors here in France are silver and gold.
There are no ‘after Christmas sales’. I went to the shop that carries all the Christmas stuff last year, on the day after Christmas, in the morning, shortly after they opened. Everything was being packed up and carted away for storage. No, it was not possible to buy anything.
Speaking of Christmas, (according to my teacher) the French give one gift to children (and, I assume, adults) not a whole pile of presents….
So a child could receive a gift from the parents, the siblings, etc. but not enough to start their own online toy store. Although, from the looks of some of the trolleys coming out of the toy stores that may be changing with the younger crowd…..
Our supermarkets have ‘fairs’.
The fair lasts a few days or a week during which time one can get better than normal deals, usually on meat. The pork fair or the poultry fair wouldn’t seem too unusual to most Americans. Well, other than seeing the guy ahead of you in the check-out lane with half of a pig in his trolley…. not in neatly wrapped pieces.
The duck fair might get a few more comments, but my favorite, which is going on at the moment (holiday season and all), is the Foire au Gras: Fat Fair.
One can buy small containers of duck or goose fat for cooking (excellent for fried potatoes) or very large containers of duck or goose fat for preserving ducks and geese (aka: confit). For those who don’t know, confit is meat, usually poultry, that is preserved in fat. Lots and lots of fat.
No, I have not priced a 10 litre bucket of duck fat.
That’s enough for now…..