Cooking’s been a fairly new skill that I’ve been slowly cultivating. My mother is a professional chef and spoiled me growing up, so I didn’t really take the chance to come into my own, culinary-wise, until I was finally living on my own. It’s been a slow process but one that I find real joy in. I’ve always enjoyed the arts and the culinary arts are no different – pairing elements in a way that’s harmonious to the senses, combining colors and flavors, and discovering inspiration for new interpretations on the same piece, in this case recipe.
There are some people who enjoy cooking because it’s rather improvisational in nature. I, however, like taking a methodical approach. I like measurements and intentional placement. It’s therapeutic and stretches my creativity both in how to pair ingredients and how to present a dish in a way that is inspiring to both the eye and palate.
This dish is the first proper meal I’ve made since Michael and I moved to San Francisco. We’ve been here a little over a month now, so the kitchen and apartment as a whole are starting to feel more settled and more like home. During the first couple of weeks of being in the new apartment it was difficult to even imagine cooking. Glassware cluttered the tiny amount of counter space we have and there was really no where to sit down eat. I’d forgotten how overwhelming an unpacked home can be. Luckily, we’re slowly making a home and making good food along the way.
I found these recipes on Food52 – my number one source for cooking inspiration – and they did not disappoint. I’d even go as far in saying that it was the best homecooked meal (I should say it’s the only one) we’ve had in about two months!
I paired this salmon recipe with this potato salad, shredded the salmon and served it on top a bed of arugula. I’m not a huge fan of starchy foods like potatoes, but I cannot get over how good this potato salad was! The recipe calls for roasted walnut oil, which I was hesitant to purchase at first, but after looking up different uses for it and tasting it in this vinaigrette, I’m happy to say I do not regret the purchase one bit.
I love going out and trying new restaurants, but there’s something about making my own meals from scratch that is so fulfilling. My mom cooked (and continues to cook) fresh meals from scratch for our family. It’s a tradition I want to uphold and it’s been a joy getting to share my development as a cook with both Michael, who has the fortune (and sometimes misfortune) of tasting my cooking experiments, and my mother, who takes the more improvisational approach to cooking and who continues to inspire me to carve my own path in the kitchen.
I hope to one day be able to adapt recipes and create my own as I keep learning. Until then, I’ll continue seeking inspiration from those who’ve done this for much longer than I have.
If you’ve got any cooking tips of your own, I’d love to hear them!