Fresh, local salmon. All girly pink, just begging for a gentle, tender treatment of lemon or dill or mayonnaise. So ladylike and demure.
But I say No.
C'mon, it's wild salmon! Butch, athletic, manly salmon (even if it was a female, in which case it would be tomboyly salmon).
We decided to treat this hunk of fish with some respect.
Also, we had shad roe on our minds.
See, shad roe has been in season, and we like to go to Hayes Street Grill this time of year for some. The restaurant serves the shad roe sautéed robustly, and adorned with bacon and potatoes. The ultimate Hemingway camp-out food. Macho, he-man sacs of little fish eggs, smothered in hard, masculine flavors. Hooyah!
But we are just too frazzled from moving (and it's going slowly — fine — many boxes left to unpack and thank goodness I know where at least one pair of shoes is). We had a lunch reservation at Hayes Street Grill last week but ended up not going.
I don't know if the shad roe season is still on (it could be; it was very late this year), but we came up with a stellar alternative for the frazzled home diner.
Treat that wild salmon like a man! Steal the kick-ass flavors right off the back of that sissy shad roe. Bacon, roasted potatoes. Hell, throw in some onions! Yeearrgghhh!
I guess I should admit that the salmon was marinated in a mixture of maple syrup and champagne, with a splash of soy sauce.
That doesn't ruin the fantasy, does it?