{"id":7790,"date":"2016-04-13T05:37:47","date_gmt":"2016-04-13T05:37:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7790"},"modified":"2016-04-13T05:37:47","modified_gmt":"2016-04-13T05:37:47","slug":"spicy-salmon-potatoes-with-lovage-red-cabbage-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7790","title":{"rendered":"spicy salmon, potatoes with lovage, red cabbage, cress"},"content":{"rendered":"

\"salmon_curing\"<\/p>\n

filet after being rubbed with the sugar and spices, before it was refrigerated<\/p>\n

 <\/p>\n

Thinking of\u00a0the arguable thesis that an artist’s best work may often arise from working with constraints, I will make the modest proposal that the same thing can work for the creative output of an ordinary cook.<\/p>\n

I was unable to get to the Greenmarket on Monday to pick up some fish, so we enjoyed a pasta that night. The next day, not wanting to cook\u00a0meat or another pasta, I decided to check out the wild salmon selection at Whole Foods. I would have to cook it on the top of the stove, since our oven is ailing, but I knew that was unlikely to\u00a0present much of a problem, especially since I had just come across a very interesting Melissa Clark recipe<\/a> which described pan-grilling\u00a0the fish after\u00a0it had rested\u00a0in a spicy brown-sugar\u00a0marinade. The salmon\u00a0was not on sale, as it often is, but the wild Coho filets were being offered at what I would call a pretty reasonable price.<\/p>\n

I still had a small amount of the red cabbage we had been enjoying for a week or so, and there was a generous amount of upland cress\u00a0in the crisper waiting to be summoned to embellish a worthy plate.<\/p>\n

Finally, still worried that what I had in mind wouldn’t quite add up to a complete meal, I decided to boil a very few potatoes as a foil for the other flavors I had gathered. Because of my introducing the potatoes, the excellent small Balthazar rye boule, which I had bought that day to fill out what I had earlier anticipated would be a pretty sparse course, stayed in the breadbox instead.<\/p>\n

The meal turned out to be\u00a0far more satisfying than I had\u00a0hoped it might\u00a0be.<\/p>\n

If it\u00a0had a geographic character, I would say that it lay somewhere between the German-speaking lands of Central Europe and the Pacific Northwest of the North American continent. Maybe New York City.<\/p>\n

\"salmon_red_cabbage_cress_potato\"<\/p>\n