Friday, August 7, 2009
Salmon with corn on the cob and rosemary potatoes
Our favorite fishmonger was on vacation for two weeks, so we bought wild Alaskan salmon at the Berkeley Bowl. This I drizzled with olive oil and soy sauce, sprinkled with rosemary, and baked for a bit more than ten minutes, until the fat had rendered and the fish was cooked through. Meanwhile, in the bottom of a large pot, I boiled fingerling potatoes, sliced in halt, for ten minutes, and at the same time in the same pot I steamed an ear of corn for each of us. In a small saucepan, I melted butter with a little olive oil, and rosemary and salt, to toss with the potatoes.