John-kuhn Goes to Market & Parmesan Almond Crusted Salmon

Earlier this week, after wondering if Okinawa's monsoon season came early this year, the rain let up. Hallelujah! The birds were singing, the sun showed it's glorious face. I wanted to make salmon for dinner, buy fresh flowers and play with John outside. And if the weather stayed nice enough, to eat on the patio with music on and Merlot in hand. We headed first to the fish market to snatch the best picks before they disappeared by the afternoon. Fresh salmon, caught that morning or during the night, is unbeatable. It has been an absolute highlight of Japanese cuisine for us. Cam and I love to eat salmon sashimi, to fully enjoy the buttery flavor, but I had on my mind to make a simple, quick and utterly delicious recipe of my Mom's. With fresh salmon on ice, thanks to the market, we were off to our neighborhood flower shop.

John Shea is something of a celebrity in Yomitan Village, the part of the island we live in. He is known and beloved in all of the local places I take him with me. He's affectionately known as "John-kuhn," "Baby Boy John" in Japanese. Every time I walk into the flower shop, literally every lady present calls out "John-kuhn!! Ooooh, kawaii!" reaching out their arms to hold him. He eats it up. As long as I stay somewhat close by and laugh with him, he's totally happy with his admirers. Cam stopped at the shop on Valentine's Day and said that the moment he walked in, all nine or ten ladies inside stopped what they were doing, looked at him, threw up their arms and exclaimed, "John-kuhn Papa!"

We left with an armful of hydrangeas, sweet peas and stock, all under $15, now spread out all over our home, and my favorite purchase: these fragrant camellia branches for only 300Yen, $3! When I point to flowers and ask my friend -- the very sweet owner, how much each variety costs, she looks at the flower, then into John's sparkly blue eyes, then back at the flower. It's usually something laughably low.
John-kuhn.

Parmesan Almond Crusted Salmon {serves 2}
2 lb fish handful sliced almonds 1/2 C parmesan 3 TBS chopped scallions 1 garlic clove, pressed 3 TBS organic mayo 1/4 tsp fine sea salt dash red chili pepper
In a small bowl, combine all of the ingredients except for the fish and almonds. Spread the mixture evenly and top with the almonds. Broil {or bake at 500 degrees F} for about 12 minutes or until lightly browned on top and bubbly. Serve with wine. Enjoy!