{"id":12093,"date":"2017-03-17T01:31:59","date_gmt":"2017-03-17T01:31:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12093"},"modified":"2017-03-17T01:31:59","modified_gmt":"2017-03-17T01:31:59","slug":"spicy-cured-grilled-salmon-roasted-roots-tomato-and-leek","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12093","title":{"rendered":"spicy cured grilled salmon; roasted roots; tomato and leek"},"content":{"rendered":"

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The storm on Tuesday meant that our local fishermen did not go out, which meant there was no fish in the Greenmarket on Wednesday. But we had a guest for dinner once again. I wanted it to be at least a little special, but we had enjoyed goat chops the day before and I didn’t want to serve a meat entr\u00e9e 2 days in a row.<\/p>\n

Although I could have devised an interesting pasta dish, I didn’t really have any what I would call starring vegetables on hand, so that didn’t inspire\u00a0me. While I knew our friend\u00a0had said he was not a fan of salmon, I decided to take a chance with the wild Coho fillet available at Whole Foods. While it’s a treat\u00a0I can ‘reel in’ almost any day of the week, and sometimes it’s not even been frozen, I still think of it as special. It’s not local but it it’s wild, not farmed salmon, probably not the species or\u00a0form of this fish generally available in Germany.<\/p>\n

I had what I thought would be some excellent vegetable accompaniments for the recipe I had in mind, so I really looked forward to putting this meal together.<\/p>\n