Smoky maple-glazed salmon with potato-maitake hash and curry cream
The other day New Seasons had some divine Alaskan sockeye – supple, cadmium flesh – man, their seafood is so good lately. They have it all open to the air now, too, and you honestly can’t detect a single molecule of fishy amine. I totally forgive them for all those bunk clams they sold me way back when.
After tasting that sexy alder-smoked salt that Stacy gifted me, I think I was really craving salmon and maple – flavors so symbiotic and undeniably American. Salmon takes to a glaze like a dream, and it came together so effortlessly, like intuition. Hot brown mustard and a small glug of maple syrup made sweet music, and the crushed, smoky salt and black pepper consummated the relationship.
I had some puce baby potatoes, all iridescent skin and lilac pulp. I always pick out the tiniest pearls from the bin, so each one can be steamed intact and eaten in one bite. After steaming to a billowy interior, I tossed them into a hot pan with butter and broken petals of maitake; minced fire-roasted jalapeño, yellow pear tomatoes and a chiff of rainbow chard from the garden; and sliced onion and garlic. I tippled in a heaping tablespoon of hot curry powder and a splash of cream, and it sizzled into sauce with the melted tomatoes.