Interesting dinner tonight

[Mik]

Just put a fresh blackberry cobbler in the oven. Yum.

But the interesting part is something I got at Aldi yesterday. It's a Ducktrap Lightly Smoked Salmon Filet. I had no idea such a thing existed. It was evidently very cold smoked and has a nice smoked aroma even through the package. It's fresh, raw and ready for the grill. Could become a new favorite.

For sides I'm doing grilled asparagus and Sweet Potato Grits.

https://www.bonappetit.com/recipe/sweet-potato-grits

[brenda]

@Mik
That sounds excellent! Report please.

[Mik]

Brenda, I'm doing a lot of recipes from Josh McFadden's Six Seasons cookbook right now. My daughter got me an autographed copy for Christmas. Great stuff focusing in in season produce. Last night I made this from it. Delicious. I was a little surprised, because when it comes to carbonara I'm a purist - guanciale, pasta, egg yolks, cheese and pepper. But the addition of peas and onions were a great healthy boost.

https://edibleaspen.ediblecommunities.com/recipes/pasta-carbonara-english-peas

[brenda]

@Mik said in Interesting dinner tonight:

Brenda, I'm doing a lot of recipes from Josh McFadden's Six Seasons cookbook right now. My daughter got me an autographed copy for Christmas. Great stuff focusing in in season produce. Last night I made this from it. Delicious. I was a little surprised, because when it comes to carbonara I'm a purist - guanciale, pasta, egg yolks, cheese and pepper. But the addition of peas and onions were a great healthy boost.

https://edibleaspen.ediblecommunities.com/recipes/pasta-carbonara-english-peas

Your daughter is so smart to get you an autographed copy. That's just so sweet.

[Mik]

It's extra smart because she works in a non-profit bookstore and gets a discount.

[Mik]

Well, the salmon was already pretty well salted for smoking, which I did not know, so with me adding sea salt and pepper it was a bit saltier than I would have liked. Other than that, it was tasty, although I'm not sure I would seek it out again. I did not love the smokiness. High quality fresh salmon is better.

[Catseye3]

Not sure I'm remembering this accurately . . . I think I redd awhile back that the desirable salmon comes from the Pacific. Though I can't recall the problem with Atlantic salmon.

[brenda]

@Mik said in Interesting dinner tonight:

Well, the salmon was already pretty well salted for smoking, which I did not know, so with me adding sea salt and pepper it was a bit saltier than I would have liked. Other than that, it was tasty, although I'm not sure I would seek it out again. I did not love the smokiness. High quality fresh salmon is better.

Yes, I always assume smoked=salted. I figure I can add salt at the table. Hubby has to avoid it, so I go light on it.

It's hard to beat fresh salmon. You're absolutely right.