Salmon

Eastside Road, May 18, 2014—

THIS IS HOW  Cook does her salmon these days, thanks, as I've mentioned before, to Nancy Hachisu's book Japanese Farm Food. She puts a bit of butter on the fish, then some herb — chopped green garlic, in this case — salts it judiciously, and bathes it with vodka.  Il faut arroser, as Duchamp used to say. Then she wraps it in foil, sets it on a broiler pan, and steams it under the broiler for a few minutes. 

With the salmon tonight, favas and garden peas, and some potatoes steamed with a little butter, salt, and chopped parsley. Pommes à la vapeur, yes? A delicious meal, finished with the green salad and then some strawberries with peaches. 

Chablis, Jacques Bourguignon, 2012: light.