Quick Weeknight Dinner: “NY Times Salmon”
NY Times Salmon
The recipe in the photo above is one of my new favorite dishes. We’ve been buying Copper River Sockeye Salmon at the local fishmonger and I’ve asked for it 2 times in less than 2 weeks. I love it. I love the dish, it’s so tasty. I love it’s a family dish with a well-loved, spattered recipe. (I also love it’s being made for me instead of the other way round!)
See the note in the corner under the splotch? Where it says “NY Times” and directly underneath it the word “superb?” I adore that the descriptive is the word “superb” not “good” or a star or checkmark. Considering the cookery wordsmith who wrote it, of course it is.
Recipe Attribution and Testing
When I said I was going to write about it in this week’s blog my highly ethical salmon chef said, “It’s not an original. I think it’s from the NY Times.” (It wasn’t until a bit later I understood the scribble in the corner.) I googled a bit and discovered the original recipe was from 1996. There’s been a lot of fuss and worry about recipe testing – or the lack thereof – and plagiarizing amongst a group of culinary professionals in the blogosphere of late. I came to a powerful realization a few weeks ago – I can’t worry about what others do, I cannot worry about what I am not, and lastly, I can only worry about what I am.
I admit it makes me a bit crazy to read blog posts (with huge traffic) that have recipes that I can tell clearly don’t work or that are essentially overblown uncredited ads. Several weeks ago I saw a post with a recipe for really delicious looking grilled herbed chicken — but the bean recipe was to heat the can of beans. I saw another popular blogger had softly lit, shallow focus bags of frozen vegetables in her post. Seriously.
You know what? I don’t have to read them so I don’t. And, if a company or a PR firm wants to pay that person for those recipes – tested or untested, original or stolen – then so be it.
I can’t worry about what I am not, I can only worry about what I am.
Earlier this week a journalist interviewed me and relayed praise that Central Market Cooking School raved about my recipes and how well they work. I was thrilled and it brought a big smile to my face. I love teaching at Central Market and it’s very professionally satisfying that I have their respect.
I can’t worry about what I am not, I can only worry about what I am. You know, that’s a whole lot of freedom.
In terms of the “NY Times Salmon” I’ve made a small number of changes in the original. There’s some magic number, supposedly 3, that transfers recipe attribution. Frankly, my version is probably altered enough that I could more than likely get away with not acknowledging the original source from 16 years ago. After all, there’s no copyrighting of recipes, which is part of the larger issue, and no one would know.
I would know — as would my kind and honest salmon-cooking wordsmith. And, that’s what’s only worrying about what you are and what you are not really means.
Bon Appétit Y’all
- Place the salmon in a shallow ovenproof baking dish or rimmed half sheet pan. Set aside. Combine the garlic, sugar, soy sauce, herbs, oils, lemon zest and lemon juice in a bowl. Stir to combine and pour over salmon. Turn to coat. Cover and refrigerate to marinate, 30 minutes to an 1 hour. (Set the table and do your other food prep. Pour a glass of wine.)
- Meanwhile, place the top rack about 4-inches from the heat source. Heat the oven to broil. About 15 minutes before ready to cook, remove the salmon to the counter to take the chill off and come to room temperature. Scatter around sliced onions. Broil to medium rare, 5 to 7 minutes depending on the strength of your broiler. Serve immediately.
Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.
Food pics by me.
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