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
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.