one note: ginger

I wrote today’s post as a guest for the Boston food blog kathycancook.com (she’s my sister!). Want some recommendations on how to add more ginger to your life? You can find the full text there (or just follow the link below).

I like ginger a lot.

A relative of turmeric, cardamom and galangal, this spicy rhizome can play for both the sweet and savory sides. Compelling and versatile, it is available in many forms, most of which I have in my life.

Here are some favorite incarnations:….read more

on the menu: grilled ginger salmon with kale, fleur de sel

Fleur de sel is so pretty.

Ginger, garlic, herbs de provençe & tellicherry pepper on wild Alaskan sockeye salmon. Wonderfully rich, fatty texture on this fish, which I was careful not to overcook.

Lots of ginger.

After I took the photo I added even more parsley. I have a thing about piling on herb garnishes until ‘garnish’ isn’t quite the right category for them anymore. More like, ‘incorporated side dish’.