time machine.

The photo is from November 2011 after a WAFTUG rehearsal in Groningen. The recipe below is from our past (and our present I guess, we made it last night), it's one of the first delicious things we cooked together back in 1997 or so. It sounds boring and retro, but man is it a complementary and comforting mix of flavors and textures that almost justifies the term fusion. I feel like I've posted about it before but I can't find it if I did.


salmon a la 1997 (maple-soy-ginger glazed salmon with mustard mashed potatoes and sesame spinach).

1 cup pure maple syrup
2 tbsp finely grated peeled fresh ginger
4 tbsp fresh lemon juice
3 tbsp soy sauce
1 pressed garlic clove
500gr salmon
1 bunch scallions, whole but with roots cut off

Basically combine first five ingredients and reduce over very low heat for 10-20 minutes to make a thickish glaze, salting to taste. Preheat oven to 175C. Coat salmon pieces with reduced glaze and lay on bed of scallions. Bake for 20 minutes, checking halfway through to reglaze if necessary. Serve each piece of salmon on a bed of 3 or 4 scallions on top of a pile of mustard mashed potatoes with some sesame-sauteed spinach on the side, none of which really requires any further explaining, does they?


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