Salmon, angelhair pasta, sauce vierge


The sauce for the fish is used on the pasta instead. 

[This was a weird lunch. Originally an Asian sauce was prepared that included quintessential American continent ingredient real maple syrup. I decided not to use it and switched to this instead. Now I have two sauces with conflicting profiles. It was not wasted. I kept dipping bits of salmon into the maple syrup / soy sauce with ginger and garlic, but they do not go together. It made the sauce vierge (French for virgin, simple well balanced ingredients merely heated and not screwed with) actually a lot more interesting switching back and forth.]


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