In January a spontaneous sleepover, with Dogg in tow, lashings of Campari and a cathartic 10 mile walk that, I now realise, lit flickering embers to make a new light shine brightly and reveal a path towards something exciting and new.
Energised, I returned home in the mist and fading light which induced me to stick on the bleak, yet somehow triumphant final flounce by the Walker Brothers; 1978's "Nite Flights". They knew it would be their last record and so came up with something radical, dark, dystopian, industrial and life affirming. The record's feel could have been a metaphor for my mental state after a month of challenges I was starting to emerge into something potentially brighter.
I decided to cook something that combined sweetness with Salmon as follows:
Two Fillets of Fresh Salmon
Two Homegrown Corn on the Cob
100 Grams of Noodles
For the Sauce:
Three finely sliced cloves of Garlic.
100 grams of Unsalted Butter.
Three tablespoons of Honey
Three tablespoons of Peanut Oil
The method to make this Sweet Salmon dish goes like this.
1. Steam Salmon, and Corn on the Cob for twenty minutes.
2. Boil noodles for twenty minutes.
3. Melt Butter in a sauce pan and add Garlic, cook for around five minutes.
4. Add Honey and Peanut Oil, stir together.
5. Remove the Salmon from the steamer, then glaze and serve with Sweetcorn and Noodles.
Despite being in the freezer for around three months, the homegrown Corn on the Cob was sweet and fresh in a way its supermarket counterpart isn't. The flavoursome Salmon was also quite rich and made much tastier by the winning combination of Honey and Peanut Oil.
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