It stank. Fish shouldn't stink like fish. That means it's old.
So, I headed off to the St. Lawrence Market. You know that episode of the Simpsons where Homer dreams of the Land of Chocolate? And he frolicks through the place taking bites? Yeah, that's me at this market.
|This is the South Market (picture taken from their homepage)|
It was a beautiful day for walking to the market, see? Twenty-five degrees and zero humidity. LOVE it.
|Facing away from the Market, down Front Street|
|Okay, the wine was for me, not the salmon.|
I served the whole thing with israeli couscous with sunflower seeds and some grilled zucchini. We even brought out the wedding china for the meal! And, I must say, the whole thing plated up beautifully.
Not bad, huh?
Now, I definitely ran into a big problem. Even with the reduction of the vinegar (and my confidence in my berries), the balsamic flavour overwhelmed the flavour of the blueberries, which was a real disappointment. It was pretty harsh. I added a ½ cup of additional berries, which helped a bit, but didn't solve the problem. I think replacing the balsamic vinegar with something more mild - like rice or champagne vinegar (or even lemon juice) would make a difference. The blueberries need something to complement them, not to work against them. Even with those changes, I'd recommend adding the vinegar a little at a time, and checking the seasoning as you go.
I will say, the mint MAKES this dish. I wasn't convinced that it would add anything good to it, but it really harmonizes the flavours.
For dessert, we had leftover Yellow Plum & Apricot Cake that I'd made the previous day:
|It's delicious! Try it!|
|Not an insipid Beaujolais-Nouveau! Bright berry flavours here.|