This week kind of flew by for me. I’ve been busy at work, plus Kramer and I have had plans and commitments all week after work, so we’ve barely been home, to be honest. Sometimes that’s nice, though. Not that I hate sitting at home, curled up on the couch, but it’s good to make yourself go out and do things other than on the weekends. I went to my favorite Mexican restaurant, La Superior, with a friend on Tuesday night, which was incredible, as always. Their lengua tacos are simply out of this world, and their margaritas aren’t half bad, either! On Wednesday, Kramer had class, so I went to the gym (as much as I tried to resist doing so), then went home and started working on some new recipes, which I rarely have time to do during the week. Last night, I went out for a drink with some people from my office, followed by pizza and a few more drinks with Kramer and our friend back in our neighborhood. That may not sound too exciting, but when you have a 50 hour work week, doing anything except going to sleep when you get home seems like a lot! Unfortunately, Kramer and I were complete idiots and didn’t buy our Dark Knight Rises IMAX tickets far enough in advance, and Kramer (rightfully) doesn’t want to see it at a non-IMAX theater, so we’re going to have to wait until Tuesday to see it. Maybe we’ll go to Nitehawk tonight to see something and attempt to ease our pain and suffering. Tomorrow, though, we’re going to see the Mets vs. The Dodgers, so it isn’t all bad.
More salmon, I know, but the idea of not turning on the oven or the stove is just too tempting to pass up. We loved our Salmon Donburi so much, that I wanted to come up with more ways to showcase this fantastic sockeye salmon that we’ve been lucky enough to get ahold of. The fish is so bright and fresh tasting, you really don’t need to do much with it. I decided to dress it simply with some sesame oil and lemon juice, throw in some scallions and grated ginger, then fold in some avocado for a light summer dinner that Kramer and I ate almost all of. You can eat this on toasts or on its own – either way, you’ll be back for more. The lemon juice and zest makes the salmon pop, and eat bite is filled with both incredible flavor and texture. Tartar isn’t just for fancy restaurants, people, you can make it right at home to enjoy with a chilled glass of white wine, to be eaten at your very own dinner table. Who would have thought it? If you get ahold of some high quality fish, don’t cook it and risk overheating yourself and overcooking the fish – just toss it with a few simple pantry items and serve, like we did with this tartar.
Manhattan during that crazy storm earlier this week – we had hail!
If you need to remove the skin from your fish (after you remove it from the freezer so it has firmed up), simply grab the back of its skin, keep your knife still, and pull the fish while you keep your knife steady. You want the fish and its skin to separate as it moves, and you want your knife to stay still so you don’t accidentally tear the fish up (which I have done, and honestly, it’s tartar, so if you mess up a little bit, it’s okay – it’s easy to hide). Practice makes perfect!
- 1 lb. raw, high quality salmon
- 2 scallions, thinly sliced (save about ¼ of your sliced scallions for garnish later)
- 1 small shallot, minced
- 1 jalapeno, minced
- juice of ½ lemon
- zest of ½ a lemon
- ½ small cucumber, minced
- ½ teaspoon fresh ginger, grated
- 1 teaspoon olive oil
- ½ teaspoon toasted sesame oil
- pinch salt and pepper (or more to taste)
- ½ an avocado, cubed
- sesame seeds, to garnish
- Place the salmon in the freezer for at least 15 minutes so that it’s easier to dice. Toss together your scallions, shallot, jalapeno, lemon juice, lemon zest, cucumber, ginger, olive oil, sesame oil, salt, and pepper. Taste and adjust the seasonings as necessary, then set aside.
- Take your salmon out of the freezer. If it has skin on it, cut a piece of the fish away from the skin so that you can grip the skin. Place your knife at an angle under the fish, and keep your knife in place as you pull the skin and the salmon along with it, separating the skin from the meat. You can see the photo above for an example. Just try to keep your knife in place and not tear at the fish.
- Cut the fish into 4-6 long strips, depending on how big your piece is, then go along and dice it as finely and evenly as possible. Toss it with your dressing, taste again, adjust seasonings as necessary, then toss with the avocado and top with sesame seeds. Serve alongside crusty bread, chips, or on its own.