Pretty Good Chow If You Can Get it

On the heels of two evenings of venison wieners yesterday's dinner was a terrific change of pace.

Those of you who are NYT subscribers will recognize this as Ali Slagle’s Salmon Teriyaki recipe from last week.

When I was in Sturgeon Bay the other day I purchased a bag of North Atlantic wild caught salmon fillets. Five of them - just like the one in the photo - individually frozen and shrink wrapped.  Product of Norway.

They weren’t cheap, yet the stiff import tax (tariff) was less than anything from China or Vietnam. So, there is that and wild-caught vs. something farm-raised; quality matters for something.

Texas Basmati rice and salade César as sides. There’s enough of that sweet and salty salmon deliciousness leftover for a Sunday morning omelet too.

Pretty good chow if you can get it….