Or so I thought. My new goal is to write more about all food, this will mean more entries, but less on desserts. And I think that's okay.
My kitchen is still a busy one. Most recently with glazed salmon. My father-in-law gave me a subscription to Cook's Illustrated for my birthday. Talk about a gift that keeps giving. I love it for their pursuit of perfection and constant experimenting (even if the writing is a little flat). My glazed salmon is just one example.
The glaze is pomegranate. I have to say the pomegranate doesn't have a pronounced presence. The balsamic and mustard add such complexity that it gets slightly lost. While the name may be a misnomer, as far as glaze goes it was delicious.
For the salmon It was seared and baked to 125 in a 300 degree oven. It was tender, juicy, and flavorful: i.e. pure deliciousness. I served it with Israeli couscous with dates and pistachios. The flavor--accented with ginger, cardamom, and cilantro--was intriguing. It complimented the fish well.
On the side was a bed of spinach. Because I can't have a meal without vegetables.