Long before she was the famous chef-owner at Nostrana, my friend Cathy Whims and her now-husband David West roasted a side of salmon coated with mayonnaise. A bunch of college friends were staying at cabin near Hood Canal where we ate oysters on the beach, made pasta with stinging nettles, and drank lots of beer. We all liked to cook, and we were all skeptical about the mayo. But that salmon was delicious.
In the years since we’ve all embraced the magical power of mayo, whether it’s in Alabama white sauce, drizzled over the Japanese cabbage fritters called okonomiyaki, or simply dabbed onto a tomato from the garden. And it’s still delicious on the iconic fish of the Pacific Northwest, especially combined with the best teriyaki sauce on the planet.
Use a skillet or baking dish just large enough to hold the salmon, and add enough olive oil to cover the bottom. Put the salmon skin side down, sprinkle with salt, and spread the mayo mixture over the top and sides.
Elsy Dinvil makes Haiti’s ubiquitous, all-purpose condiment, the spicy pickled cabbage called pikliz: her Creole Me Up brand uses the helpful phonetic spelling, pickleez. The vinegar-marinated mix of cabbage, Scotch Bonnet peppers, and other vegetables is good with almost everything.
LAST CHANCE FOR
The Piccone’s Corner Pork Box returns October 30th. This assortment of sausages, roasts, chops, ground meat, and other cuts from their pasture-raised pigs is the best pork we’ve ever tasted.
THE FRESH BOX
Each week we put together a different selection of ingredients aimed at growing your pantry and palate. This weekly rotating subscription box introduces you to our favorite farmers and producers, and the ingredients are part of the recipe we include. Recent Fresh Boxes have included Umi Organic Ramen Noodles and dumplings from our friends at Han Oak.