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[mornatasare]

Now, as most of you know, I am a foodie. I am usually able to come up with something to add to a recipe to improve it for next time, but after half an hour of making (embarrassingly uncontrollable) orgasm noises over dinner tonight, the best I could come up with was "maybe some cracked pepper." We were trying out a new salmon recipe that we were

Comments

[master_wolf]

Yum...now I am hungry for salmon! And more of that OMG mousse for sure

To another who can't leave well enough alone...:)

[mandie_wolf]

Might I suggest something like a cucumber, red pepper and peanut salad, or perhaps a bean sprout salad with sesame and sambal (asian chile sauce - can buy but is ridiculously easy to make with some chiles, vinegar, and garlic)? It would reflect the hot in the salmon, but it's cool, crunchy texture would provide the contrasting and yet satisfying dish you may be looking for. Let me know, and I'll try to remember the recipe...or I'll just go look in my receipt diary (hee! I got it in London). Or, asian green beans...stir fried with sesame and soy, a lick of garlic..but only until they're crunchy. Or jicama and water chestnut salad with a bit of soy, cilantro, and a grate or two of daikon over the top. Simple, clean...nice green and white contrast to the healthy pink of the salmon...maybe with some dots of chile oil on the side...Oh my god. Stop me before I start a restaurant. *laughs* Let me know...and no, I won't be offended if you decide to go with the corn and potatoes. My parents looked at me funny when I served them

Re: To another who can't leave well enough alone...:)

[mandie_wolf]

Oh, fellow foodie. Danger, Will Robinson!

I think a salad is just the trick for this. For Thanksgiving, I will probably be making a big, standard salad, but down the line I'll give some of your more exotic suggestions a try.

Re: To another who can't leave well enough alone...:)

[mornatasare]

Forgot to log in! That was me.

[kudos4kudu]

does that say foodie or foodle? Either way I'm amused. That also sounds great! Mmmm...salmon.

[indigoinks]

You know, I made some roasted broccoli today that was really good. Sweet and crispy and garlicy(because I <3 garlic).

I cut the broccoli (I used one stalk, though the original calls for something like four pounds) into florets, place on a baking sheet, drizzle with some olive oil, salt and pepper and toss in a couple slightly smashed garlic cloves (the recipe calls for sliced, but I think it might burn before the broccoli's done if you do that). Toss it all to coat and cook at around 425 for 15 minutes (original recipe said 20, but it was done for me at 15). Should be tender with a few dark, roasty-looking spots. The recipe called for Parmesan and pine nuts to be tossed in after it's out of the oven, but I devoured it plain. Seriously. Devoured.

[mornatasare]

Oooh! I am supposed to make a broccoli dish for an upcoming Thanksgiving event. That sounds fantastic, and I think the parmesan would be a great touch. <3 <3 Thanks!!

[schwoik]

My daaaaaaddy makes a similar salmon dish. It looks to be much simpler than your recipe, and he grills it on the pit, but he uses brown sugar and Tony Chachere's (do y'all have that? it's the best stuff evar...). LUFF TO ANNA-BEAST.