My daughter and I love fish. I guess any and all kinds because when we both ordered the same dish in a restaurant in France (not really understanding what it was) and it turned out to be fresh water eel, after a slight hesitation, we both consumed it with gusto and agreed that we would order this dish again.
|Fish Stall in Sens Market: Wednesday|
None of that for the men in the family. Without coming right out and refusing to eat it, there is little enthusiasm when they know the main course will be fish. Oh they eat tuna, as in sandwich and will generally eat a fried fillet of any mild fish. And to be fair, they have both been known to savor a whole sole meuniere but so far and no further. There’s just no enthusiasm. Except when it comes to salmon.
I don’t know how many of you have heard of Wagamama. It’s a Pan-Asian noodle bar that we were first introduced to on a medivac from Ethiopia to London when our son blew out his Achilles tendon and other important bits with a firecracker. Long story. But there he was for two months after surgery, casts on both legs, in a wheelchair as an outpatient. And there I was too! Needless to say, we ate around. Wonderful Turkish kebabs, Indian anything, great British sandwiches, Sunday roasts, Harrod’s food court and Wagamama. Wagamama has a great salmon teriyaki ( light glaze) and some of the best noodle dishes I’ve ever eaten (except for the street stalls in People’s Republic of China).
About a year after the medivac and a month after the son broke his arm sliding to 2nd base, we were evacuated out of Ethiopia to Ireland because of the war with Eritrea. Wagamama also had a branch in Dublin! Our son, cast luckily on left arm, always order the salmon with his noodles.
When the all clear was called in Ethiopia and we returned, I ordered the Wagamama cookbook and learned to make the salmon teriyaki. Since then, I have branched out. The family favorite of the moment is Grilled Honey Mustard Glazed Salmon on cedar planks. Serve this with lightly sauced sesame noodles and maybe steamed broccoli. If possible, use fresh Japanese noodles. I like Udon.
HONEY MUSTARD GLAZED SALMON
6 Salmon fillets, skin on
1/2 cup honey
3 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp olive oil
Soak 2 cedar planks(you can find these in the grilling section of large supermarkets) overnight. Don’t forget. The soaking prevents the planks from burning.
Mix the honey, mustard, lemon juice and olive oil in a small bowl. Place the fillets in a large zip lock bag and pour the glaze on top. Push the air out of the bag, close it and gently squish the salmon around in the glaze until all surfaces are covered. Refrigerate for at least 2 hours.
Place 3 fillets, skin side down, on each plank. Fire up the grill.
Gas grill: Preheat to 400 then turn off the flame on one side, placing the salmon on the side with no flame. Close the lid and grill for 20 minutes.
Charcoal grill: When the charcoal turns ash grey, push it to one side and place the salmon on the side without charcoal. Close the lid and grill for 20 minutes.
Wine suggestion: Chablis or Aligote