in good taste, vol. 61: weeknight warriors
dogfish rolls, the focusing illusion, and glazed salmon & sprouts
It might only be Wednesday, but it’s been a big week already here in Atlanta. We won a big baseball thing, we almost got a new mayor, the teaser for Season 3 of Atlanta dropped.
Sports, politics, culture: that’s all the news fit to print in this edition of In Good Taste.
AND ALL THE LINKS FIT TO PRINT, TOO
Climate change might turn Maine lobster rolls into dogfish rolls
Truly gorgeous photo essay on traveling Kazakhstan by rail
My favorite piece I read this week: an oral history of Sofia Coppola’s “Marie Antoinette.” I’ll be honest, I hated this movie when it came out; I don’t remember why. I gave it the ol’ rewatch last winter, 15 years later, and loved every minute
The “focusing illusion,’ or "Nothing In Life Is As Important As You Think It Is, While You Are Thinking About It"
It’s almost Thanksgiving, so it’s almost time for creamed greens
WEEKNIGHT GLAZED SALMON & SPROUTS
I bought a tripod last week, partially because I could expense it (lol) and partially because I’m still out here making Idea Pins for my silly dinner recipes.
This week, it’s roasted salmon & Brussels sprouts, glazed with brown sugar and zippy mustard. Small, but critical note: the sugar will not make the fish taste sweet! Rather, it makes for a really delightful crust and texture to complement the buttery salmon.
INGREDIENTS
1 lb fresh Brussels sprouts, external leaves removed and sprouts quartered
1 tbsp light brown sugar
1 tbsp whole grain mustard
Vegetable oil
Salt and pepper
2 salmon filets, skinless
1 cup pearled couscous
1 tbsp butter
1 cup vegetable or chicken stock
WHAT TO DO
Preheat oven to 400. Pat salmon dry and season, setting aside.
Toss glaze over the sprouts, mixing enough to coat (leave the rest for the salmon). On a baking sheet, roast the sprouts for about 20 minutes, or until tender and browned.
Glaze the salmon on both sides generously, then add to the baking sheet when sprouts are looking done. Roast for 10 minutes, depending on the thickness of the fish.
Make couscous: boil stock, add butter, stir in couscous, cover. Stir occasionally until liquid has been absorbed. Top couscous with salmon and sprouts.