It's more like the Plastic Chef...

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I was mulling over the teriyaki spring salmon I was having for dinner last night. My mom nearly always cooks salmon in a teriyaki marinade. It's gotten far too old. Blah.

Well, don't get me wrong. The dish still tastes good but mainly because the salmon we get is so fresh, not because the marinade is an explosive delectable delight. Far from actually. So, I issued a challenge à la Iron Chef style. I told her I'd like to try my hand at cooking the salmon.

Oh dear. What have I gotten myself into?

I usually stay away from preparing fish dishes because it's harder to balance the delicate fish flavours, compared to regular meat dishes. Sigh. But when a challenge is issued...

I want to keep things simple, so I've basically narrowed it down to two styles: Mediterranean/Italian or Southeast Asian. What sounds better? Spring salmon in a basic olive oil and basil marinade served with asparagus spears (delicate spring flavours that should enhance the taste of the fish)? Or spring salmon in a mango, lime, honey and ginger marinade (the sweetness of the mango and the zest of the lime should compliment and somewhat mask the taste of the fish)?

I'm leaning towards the mango one, only because we already have a few semi ripe mangos.

Oh and a nice Okanagan or Californian white wine to top it off. Hmm. Hopefully it'll turn out. Wish me luck.

Posted by Dave at April 10, 2002 02:08 PM