To put everything in context, I just got back from a fancy 3-course from the
top French restaurant in town, that's been rated "
excellent" by New York times, and I'm still salivating when writing this post.
As always, the main dish itself was easy enough to prepare. You need a piece of very fresh salmon. I was browsing in the Asian grocery and saw the WHOLE fish, and just simply could NOT resist purchasing 2 pounds, even though I had no idea whether it is wild-caught and that it is more expensive than the regular Stop & Shop.
It just looked too good to pass.
Skin on, bone in, as raw as it can be -- just how I like it!
Please forgive the picture quality, as it was quite late when we ate (and that I am still living with iphones instead of a fancy DSLR as a poor graduate student...)
