Grilled salmon and Moinette

Last nights dinner with a friend near Ikebukuro, Grilled Salmon with a salad of assorted greens. Paired the dish with Moinette from Dupont. Got the idea from the inspiring and useful book The Brewmasters Table by Garrett Oliver of Brooklyn Brewery.


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Salmon

1. Buy good looking salmon
2. Rub Salmon with salt and pepper
3. Grill lightly

Salad

1. Buy good looking green vegetables
2. Combine Olive oil and Balsamic Vinegar at roughly 3/1 ratio
3. Add dressing (2) to salad (1)

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Of course, for the Salmon I would suggest rock salt, freshly ground pepper, and a wedge of lemon squeezed over before and after cooking. Maybe some paprika? For the salad I would add some spices such as salt, pepper, basil, oregano, paprika, perhaps some mustard and a dash of brown sugar.But feel free to ignore these directions is they detract from the simplicy of the dish for you. Or better yet play around with it and come up with your own additions. Thats what cooking is about.

My ranty suggestions. First, when buying ingredients trust your senses. Iceberg lettuce has virtually no smell and is vaguely greenish white ball. Thus its going to taste like that. Don't buy it. On the other hand that deep green spinach or those bizarre greens with crazy smells? Those are gonna taste interesting and make for a tasty meal. Second, whenever possible make stuff yourself. Making olive oil is out of the reach of most of us, but thats ok because it already has only a few ingredients. On the other hand, store bought marinades, salad dressings, are full of all sorts of scientific ingredients that are designed to keep "food" tasting exactly the same for ever, shallow and fake. So just make a quick dressing. It will taste better, save you money, and ultimately make you feel better.