Pre-Cut Salmon from Nakamura...........Spicy Salmon with Mustard and Brown Sugar Glaze

After I decided to end my search for "Georgia","serif";color:black"">sake at the commissary I had to brave the big bad elephant store Nakamura and have someone tell me doco
(where) sake (salmon) is?
I took my list of things I needed for my next few recipes and translated
it to Japanese the best I could between my phrases book and my dictionary.
Amazingly it wasn't that hard, I got niwatori dashijiru chicken broth, sake normal"">salmon, hachimitsu honey,
komugiko flour, gyuniku dashijiru normal"">beef broth, rikis onions,
chizu cheese, kechappu ketchup, miruku normal"">milk, tomagos eggs, budo abura normal"">grape oil, and wakegi shallots, Once it was time to find the sake I couldn’t
tell which fish was which. Simply because almost everything from the butcher is
pre-cut for you into bite-size and sake was one of them. On the other hand it
was easier to prepare.

Question: Do you know what capers are? Answer: Un-ripened flower buds........

Well that’s what we had for dinner, flower buds and sake it was a whole lot better than I thought it would be. I suppose if you add sugar to
anything it would taste pretty amazing but the combination of mustard, black
pepper, capers, wine, sugar and butter made this salmon delightful. We will definitely
have Spicy Salmon with Mustard and Brown Sugar Glaze again you should try it
too?