The internet is awash with brick-like salmon bowls, but the same idea can exist in service to beauty by creating a garden of textures
It takes an optimistic outlook to combine salmon and broccoli florets on a tray baked at 200C and hope for more than misery. But a large brick of overcooked salmon is the foundation for thousands of recipes, often dressed with a glow of healthfulness, or, failing that, a generous glug of Kewpie mayonnaise.
Anthony Bourdain made a career from the pithy observation “never eat fish on a Monday”. It resonated with a legion of people whose only retail experience of fresh fish was at the supermarket, or the high street retailer you can smell a block away.
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