{"id":2772,"date":"2014-12-07T20:53:58","date_gmt":"2014-12-07T20:53:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2772"},"modified":"2014-12-07T20:53:58","modified_gmt":"2014-12-07T20:53:58","slug":"roast-salmon-old-sweet-potatoes-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2772","title":{"rendered":"roast salmon, old sweet potatoes, Brussels sprouts"},"content":{"rendered":"

\"salmon_sweets_Brussels_sprouts\"<\/a><\/p>\n

Late one\u00a0afternoon, having earlier been unable to find a fish monger at the Greenmarket, I decided that I should start thinking about what I would prepare for dinner. \u00a0Fish has more and more become\u00a0my first choice, and with\u00a0familiarity with my sources and experience in cooking it I’ve become pretty fussy about where I buy it. \u00a0We both happen to love salmon, probably as much as any other fish, or shellfish (oysters definitely come first, but I don’t cook<\/em> them). \u00a0 Because of the availability throughout the week, normally, of six or so local fishermen at the Greenmarket,\u00a0if\u00a0I buy fish at the Whole Foods down the block, which I normally patronize only for staples, it’s always wild salmon from the Northwest, and almost always when it’s on sale. \u00a0I assume it’s been frozen at some time since leaving the water, but, even knowing what it tastes like in Oregon and Washington, I don’t think it’s lost anything in the process.<\/p>\n

I bought salmon. \u00a0This was one of the best servings we’ve ever had at home,\u00a0and it’s absurdly<\/em> easy to prepare.<\/p>\n

A word on the sweet potatoes (by the way, they would seem to be a natural as an accompaniment to\u00a0salmon): \u00a0I found these particular small samples hanging in a darkened closet in a paper bag. \u00a0That is how I usually store sweet potatoes, but I had no memory or\u00a0record in my trusty digital food log\u00a0of\u00a0their being there, or at least not<\/em> still being there. \u00a0I think they had to be\u00a0at least a year old. They had darkened and were so dessicated they now weighed almost nothing. \u00a0I was going to throw them out, but decided to give them a try. \u00a0They were phenomenal. \u00a0Note to self and all survivalists: I it ever becomes necessary to\u00a0horde\u00a0fresh, uncooked food in an emergency, without refrigeration and for an extended period of time, you could\u00a0do a lot worse than choosing\u00a0sweet potatoes.<\/em><\/p>\n