I can be dismissive of recipes which demand I zig zag all over town hunting down exotic ingredients. Of course I understand that some Japanese dishes just aren’t the same without yuzu, and that tracking down some real kaffir lime leaves will elevate my curry to otherworldly levels, but back here on planet Earth…
Ain’t nobody got time for that.
So please hear me out before you decide not to read one letter further when I tell you that you must – MUST – find yourself a tidy little tin of fennel pollen in order to make this salmon.
Yes. Fennel pollen.
A few years ago (well, five to be exact), James and I naughtily nipped across 8th Avenue (on more nights than I care to admit) to dine at our favorite restaurant, dell’anima. It wasn’t exactly an economic decision as we weren’t merely treating ourselves to a slice and a soda, but every single morsel on the menu was delectable, and we rationalized that one day we’d be happy we took advantage of having such a culinary gem tucked just feet from our doorstep. (Which, for the record, that has proven true.)