Tuesday, May 25, 2010

Dig (barbecue-glazed grilled salmon)

Cleaning out the pantry -- an iffy prospect.

I never know what I’ll stumble across while I reach for the back wall. It can be sort of exciting in a way. It’s a culinary archeological dig.

I’ll run into spices that I bought not realizing that I still had a supply (“What? Another bottle of fennel seed? More red curry paste?”), food-related gifts (“Dehydrated bean soup? Who gave me this?”), zippies with half a cup of unused orzo pasta and the like.

This time around, I came up with a bottle of old barbecue sauce. No idea where it came from, but I feel fairly confident that it’s shelf stable. What to do? What to do?

Keep it simple. Pour some of the sauce into a ziploc bag. Thin it a bit with cider vinegar. Put in a piece of salmon filet. Zip it up, slather it around, and throw it in the fridge for a couple of hours.

After that, fire up the grill. When hot, grill the salmon for 3-4 minutes on a side over medium-high heat. When it flakes, it’s done.

For a side, cut the kernels off a couple of ears of corn. Chop up some tomatoes and a green pepper. Heat some olive oil in a skillet. Throw in the veggies with salt, pepper, and a teaspoon of ground cumin. Sauté for just a couple of minutes -- until the pepper just starts to get tender. Plate it up. Pour yourself a glass of pinot noir. Enjoy.


Afterwards, rinse out the bottle of barbecue sauce, recycle it, and try to forget that it was ever there…

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