Welcome to “The Plate Daily”, the newsletter serving up under 40-minutes meals as fancy as the new 3-star Michelin in New York

In todays edition:

Lets go🧑‍🍳

Yesterday I met up with a friend of mine and decided to go to a “Billiard Center”. There were about 14 tables there and the music was loud. We didn’t have much opportunity to talk because we played pretty quickly and the music was way too loud. The music was more like a club. After about three hours we left and had hardly spoken. But that was fine. We have known each other for a few years and from that we know that we can enjoy times together, even if we don’t talk that much.

Takeaway: You don’t need to talk a lot to enjoy time with a friend. Sometimes only society counts.

The Plate Daily is growing slowly and intentionally.

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Time: 35 minutes
Servings: 2
Style: Fast default dinner

1. Start the rice
If using uncooked rice → cook it first (jasmine works best)
If using leftover rice → microwave now so it’s ready later and can cool down

2. Avocado Cucumber Salsa
Dice ½ cucumber and ½ avocado and a handful of chopped cilantro. Put everything in a bowl and add a bit of lime juice, a pinch of salt, and a tablespoon of honey. Stir and done! Perfect pretty little green veg for the bowl. Put it aside and start with the next point.

3. make the Bang Bang Sauce
Peel the ½ clove garlic and grate it. Mix mayo, sweet chili sauce, garlic and soy sauce in a small bowl. Stir it and set half of it aside for after the baking.

4. Preparing the salmon
Preheat the oven to 400 degrees.
Cut the salmon into individual portions if you want. I prefer ½ pound portions. Pat the salmon dry and clean. Coat the salmon with the spice mix and put it on a parchment-lined baking sheet.

5. Bake the salmon
Spread a small spoonful of sauce over the seasoned salmon pieces and distribute it. Bake for 10 minutes towards the top of the oven. Then turn the broiler on for another 2-3 minutes, until your salmon looks golden brown and a bit caramelized on top.

6. Build the plate
On one half of the plate put the rice and on the other the salmon. Now put some of the Bang Bang Sauce on the salmon and the avocado cucumber salsa as a topping.

That’s it
Hope you enjoy

The Plate Daily is growing slowly and intentionally.

If you’re building something simple, useful, and food-adjacent, you can reach out for sponsorships here:

→ [email protected]

Salmon gets its pink color from what it eats. In the wild, they consume tiny crustaceans like krill that are rich in astaxanthin, a natural antioxidant pigment. This compound builds up in the salmon’s flesh over time, giving it that signature orange-pink hue. Farmed salmon are often fed astaxanthin too, so they develop a similar color.

Takeaway: What we eat does make a change.

“People are salting watermelon before eating it”

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