I have always had a fascination with fabric. You can tell a nice, quality fabric almost immediately. The way it drapes, its texture, its feel, its pattern all give away information about the time spent on creating it. I become a little obsessed with it periodically. Vintage trims with metal woven in. Batik. Vintage Kimono fabric. Sarees.
When you look at these things you can see, not just the effort that went into it but, the history behind it, as well. The cut of a green silk dress I have tells a story about the social changes and the first wave of feminism in the US in the early 1900’s. The silk kimono’s that hang on the walls of my living room tell of the intrinsic ideal of nature as a high art in Japanese thinking. The patterns, colors, weaves and motifs of the sarees I have tell of a culture infatuated with position, place and spirituality. Wearing a kimono or a saree or a 1930’s silk dress is like participating in a poem.
Take a look at what you are wearing. What does it say about your life and the evolving history we live in right now? What does it say about your culture? Your economics? Your view of your body, sexuality, or religion?
Our food tells us the same thing. A tomato that was grown slowly in the sun by someone who tended their crops tastes different than one grown in a corporate hot house. They have absorbed their terroir. The food you eat defines your culture, economics, and your view of you body. We embody our views of sexuality in our food by considering somethings an aphrodisiac. The food we eat is a story of us. Having fish on Friday is a feast of history.
WE take time to make too. Growing up and learning takes a lifetime. We have choices and weave into our lives all sorts of wonderful things. What kinds of threads run through your life? If we don’t take care, if we don’t take time, we might end up becoming polyester leisure suit people.
Crispy Salmon Tropical Salad
• 1 lb. cherry tomatoes
• 7 oz. bag fresh baby spinach
• 1 fresh mango, cut into bite-size pieces
• 1 tablespoon extra virgin olive oil
• Four 6-ounce salmon fillets, skin on
• salt & pepper to taste
• 1 tablespoons dijon mustard
• ¼ cup extra-virgin olive oil
• ¼ cup grape seed oil
• ½ cup orange juice
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
1. Preheat oven to 375 degrees. Place tomatoes on baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for about 10-12 minutes or until they skin begins to split. Set aside.
2. With a sharp knife, score salmon filets on skin side. This will allow heat to penetrate through skin and cook faster. Season with salt and pepper.
3. Place fillets, skin side down in a large sauté pan. Then turn on the burner to medium-low heat. After a minute, raise to high heat and cook for about 3 minutes.
4. Turn salmon and cook for another 2-3 minutes.
5. To make the dressing, combine all ingredients and shake well. Set aside.
6. Peel and cut mango into bite-size pieces.
7. To assemble, divide spinach, tomatoes and mango among four plates. Top with salmon and drizzle dressing over salad and salmon.