I was going to make my PIC cook a recipe I found going through my NYT recipe box, since I seem to keep adding recipes without ever actually making them. This coconut-miso salmon curry appealed bc I was in the mood for fish, the flavors sounded right down my alley, and I’d picked up white miso at TJ’s eons ago & have been meaning to use it in a dish.
As for not cooking today, well…. originally, I was going to ‘just do the mise’ to help a dude out, but the mise is really most of the work, plus I didn’t trust him doing a good enough job skinning the coho salmon filet we picked up at Aldi. My knife skills are simply better than his.
Checking some of the reader notes, I doubled both the ginger (frozen) and the garlic (fresh), but instead of slicing the onion HALF an inch thick (wut) I sliced it thinly, and I crushed the garlic instead of slicing it thinly. Naturally, I also added a fairly large bird pepper w/seeds, and chopped up another couple in case we wanted more heat (we did) than our pescatarian buddy, whom I spontaneously invited over for dinner — which is also a Thank You in part for his cat-sitting services in June. He’s the reason we kept the herbs (Thai basil, mint, cilantro) separate bc he’s one of those people. Subbed bok choy for spinach.
My dude made the rice, at least 
Overall, a very nice dish. Coulda used more heat, obviously. Fresh pineapple with whipped cream for dessert if we’re up for it. Movie now.
Oh, app was a few slices of Wegmans baguette topped with TJ’s red pepper almond pesto and stracciatella.
