Cycle 4 – Item 66
12 (Tue) March 2013
Salmon & Chickpeas in Shogun Orange Glaze with Baby Greens
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Shogun Orange Juice is a beverage. Made in Thailand by the company Tipco.
Not knowing what to expect, perhaps anticipating some bitterness, like grapefruit, I bought it, if only for the novelty, both the unusual nature of the fruit itself and its Thai origins.
Initially, tonight’s dish had been envisioned as a simple sauté of salmon and skin and chick peas over baby greens – sans sauce. Everything was plated and ready to eat. But then, as I was pouring the juice to serve with the food, I tried it for the first time. It was sweeter/denser than standard orange juice, like it had been extracted from overripe tangerines. That gave me the idea of intensifying the taste and texture even further by pouring a bit into the pan along with some fish sauce and reducing it to a glaze. Not bad.
(See also GLOBAL FOOD GLOSSARY)