Sometimes it’s just best to play it safe and make things that are easy and that you know are good. For this week’s Siren SeaSA delivery (fresh salmon), we did just that. A simple glaze and grilled on a cedar plank is all it needs.
And on the side, I made yet another kale salad (the same one I just made from 101 Cookbooks). It’s so good.
I didn’t stick to the new and safe when it came to dessert, though. Chocolate ice cream, with chai spices. But Larry doesn’t like it that much. I do. It’s really silky and the base turned out oddly thick, so it’s a dense ice cream. But I’m not snobby enough to turn down a high quality milk chocolate (I use Cluizel). The spices are steeped in the milk and cream and are subtle, not in-your-face.
- Cedar Plank-Grilled Salmon (The Japanese Grill, p. 120)
- Kale Market Salad (101 Cookbooks)
- Chai-Spiced Milk Chocolate Ice Cream (Sweet Cream and Sugar Cones, p. 178)
