Salted salmon, grated beets with dill, Russian kale, and brown Basmati rice

Although the main components of this dish suggest something vaguely Nordic, each item was seasoned with quintessentially Japanese ingredients: rice vinegar and sesame oil on the beets, sansho pepper on the kale, sea salt for the salmon. I guess this would have been a healthy dinner if I hadn’t preceded it with the cheesy pretzel bits that I shared with Lindsey (so good!).


One response to “BETWEEN TWO WORLDS

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