If memory serves, as the honorable Chairman Kaga used to open each classic episode of "Iron Chef," there wasn't anything especially noteworthy about the preparation of this dinner. That fact bears little weight on the food itself, which I would rate among my proudest moments. The wild salmon fillets had proven irresistible, at just under $10 per pound, and I feel I showed them proper respect with my homebrewed hoisin, coriander seed and orange-based marinade. I baked the fish in aluminum foil, on a bed of fresh fennel and carrots, and served it with a quinoa tabbouleh. I'd been looking for an excuse to introduce Master to the joys of this fluffy, faintly nutty grain, and this one seemed as good as any.
From Master's compliments and apparent savor, I can only conclude that he enjoyed this dinner as much as I did. Which, considering my intensely positive feelings toward it, would be a tall order indeed. The salmon, savory and moist, permeated with each element of the marinade as well as the delicate sweetness of the carrots and the fennel's aniseed essence, sang with flavor. The citrus notes of the marinade were in harmony with the light dressing on the tabbouleh, the crunch of diced cucumbers and red onion serving as counterpoint. I honestly don't know how I could have improved this meal. Well, better tomatoes would have been welcome. But I've bemoaned the quality of winter tomatoes before, and at length. Soon enough the warmer seasons will be upon us, and these bland, oddly textured nonentities will be but a fading recollection. I count the days.
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