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Photos, Recipes & CookTales For Those Who Enjoy Cooking


A CookTale

Last evening’s dinner felt a bit like life around me was returning to normal. The simple act of taking a lovely piece of wild Salmon carefully cutting it crosswise into thin slices, placing it in the oven for a short time and nicely plating it is all it took to brighten the evening. Today is Cathie’s two-week mark since her procedure, and words cannot express how wonderful it is to have that behind us. And I can’t think of a better way to dig our heels into the new year ahead.


1 lb of Wild Organic Salmon (skin removed)
Sea or kosher Salt & White Pepper
1 TB of EVOO
4 Scallions
Balsamic Glaze**
1/4 cup of white Miso
3 oz of White Wine Reduction*
1 TB of Sake

* By “More Than Gourmet” (available on-line from Amazon)
** From Roland Foods (available on-line from Amazon)


1. Heat the oven to 400 degrees.

2. To make the Salmon easier to slice, place in the freezer for30 minutes. Remove & slice it horizontally into 1/2″ pieces. Season with Salt & Pepper & sprinkle with EVOO.

3. To a small saucepan add the White Wine reduction, Sake & the White Miso. Bring to a boil, reduce to a simmer and cook for a few minutes to emulsify the sauce & set aside.

4. Place the two slices on a non-stick baking sheet & bake for no more than 10 minutes. Remove the Salmon from the oven & prepare to plate.

5. To each plate add a hefty spoonful of the Wine reduction, top with a slice of Salmon & artfully add the Balsamic Glaze.

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