The article highlights the joy of spring as a time for regrowth and culinary experimentation. It features a dinner idea of broiled salmon paired with fresh asparagus and herbs, emphasizing the interplay of past and present flavors. The recipe utilizes Alaskan king salmon from last summer, illustrating seasonal connection. Additionally, it introduces Eleanore Park's miso rice cake recipe, applauding its ability to absorb sauces, making it a delightful vegan option for spring. This blend of nostalgia with spring freshness encapsulates the essence of seasonal cooking.
I use a thawed plank of Alaskan king salmon from last summer's harvest, fished out of the deep freezer, along with new asparagus and tender herbs.
I love Eleanore Park's new recipe for miso rice cakes with spinach and peas for how the spongy tteok soak up the sauce.
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