Friday, October 13, 2006

And If You Go Chasing Radish...

It's come to the point where there are no more surprises at the ShopRite fish counter (not good ones, anyway). Going in, I know that the only reliable -- or, forgive me, semireliable -- things on hand will be shrimp, squid, steelhead trout, the odd cockle or littleneck, and salmon. That's a shame, because I love nothing more than poking around without preconceptions and having a meal be inspired by my spying a nice piece of fish. And I'm not in the market for a new market -- I'm sticking with ShopRite, the best choice in town for everything else.

Today as I approached the seafood stand I knew I'd be making salmon teriyaki. But, really, there's nothing wrong with that. The sweet-salty-boozy sauce is always welcome around here.

I served the salmon with cucumbers and miso-sesame paste, plus some grated daikon that I dressed with lime juice and togarashi pepper. It was my first time bringing daikon into the house -- I found it at the farmers' market -- but it won't be the last. I was surprised, and pleased, by how spicy it was on its own, which make me realize that in restaurants I've always eaten it in combination with other things. I look forward to exploring more ways to deal with this intriguing white radish.

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