I had originally planned this segment to be in the next podcast I am working on… and nearly filled up a drive partion blabbering on about the dinner I made. I still need to refine said podcast, and will probably post it later tonight… unfortunately, the only decent pic I got was of the drink. I brutally over-exposed the fish… so you’ll just have to believe when (much to our mutual surprise) I say it came out quite good.

But first, let’s have a drink: 

Seeker’s Sake Slammer, Strawberry mode:

• 10-12 strawberries (green leafy stuff removed)
• 8oz. (230ml) of plain yogurt
• one tray of ice cubes (just the ice, please)
• about 4tbsp. (60g) of sugar - and yes, ladies… this will go straight to your hips… so substitute with Splenda if so desired.
• about 2 cups of whole milk (460ml)
• 4oz. (120ml) of drinking sake (I tapped into my unending supply of New Year’s Sake from various Japanese friends of mine).

Top with whipped cream and share with your loved one(s). Starbuck’s sizing aside, there should be enough for about three "vente" or two "tall" servings.

It’s pretty tasty (in my opinion, and won’t fatten you up to quickly…) and relatively easy to make.

And here is the skinny on the fishy.

Ordinarily, I am "not allowed" in the kitchen, as I am very capable of vile, heinous acts against foods and cookingware, like burning a pot of boiling water to a crisp for example; yet while the cat’s away, Seeker will play. In the kitchen, that is!

The ingredients:

• 2x slabs of fresh salmon fillet (approx. 8-10oz. or about 230-300g per slab)
• 2 strips of bacon
• 1 whole lemon, thinly sliced (you will need at least 8 thin slices, about 1~1.5cm thick (half inch)
• 1 scallion stalk at least 8" (20cm) long…, cut thinly at a cross-section from leaf to bulb
• 4-6 oz. (120-170g) of "cooking" sake (I used regular drinking sake, shoot me!)
• 2 thinly sliced Shishitou peppers (or any long, moderately sweet frying pepper, like Nardello)
• a pinch of tumeric, and copious amounts of salt and black pepper
• 2-3 sprigs of cilantro, chopped finely. Or just buy the dried spice cilantro (about 4tsp. or 20g)
• 10-12 "Yukon Gold" or "Red" potatoes (these are the "golf-ball" size potatoes) quartered once and halfed again; or slice’em in cross section. I find the halfed quarters easier to work in the skillet.
• 6oz. (or 170g) of sliced mushroom caps
• plenty of extra virgin olive oil.

The Prep:

The night before you make this, defrost (if needed) the salmon… and wrap each slab in a slice of bacon. Insert two lemon slices under the "bacon belt" on each flat side of the fish. This is very important for the cooking later on.

Soak (the fish/bacon/lemon wrap) in a marinade of the sake, scallion and pepper choppings along with whatever lemon juice you might have accumulated from slicing the lemon; squeeze out any unused lemon. Season liberally with salt, pepper and cilantro. Cover it over and let it soak all day while you are at work or running about your daily routine.

When ready to cook… 

Fry up the chopped potatoes and mushrooms together in oil with salt, pepper, and the pinch of tumeric. That’s the easy part, and takes about 5-8 minutes on strong-medium heat. The fish takes a bit longer, and should be done on no more than medium heat - this will avoid scorching cokkware and hopefully save time on the cleanup. Set this aside on low heat, or bowl it up and nuke it for 30sec. just before serving.

Remember those lemon slices you stuck under the bacon belt? They do more than just look pretty and add flavor. They also serve as a "lift" to keep the fish from contacting the skillet surface (and creating a sticky, icky mess). The bacon fat will also help cook the fish, and help keep adequate lubrication in the skillet as well as adding a lovely aroma that will help balance the fish-cooking smell some folks loathe. 

It takes about 15-20 minutes to cook through (depending upon the thickness of the slabs) and only need flipping once. Apply salt and pepper again to taste. Keep covered and it will cook nicely in its own juices.