Salmon Scraps

So, way back when we were in New York I had the opportunity to spend the day at wd-50, Wylie pulled this strange wool like substance from his cooler and said taste.  It was light and fluffy and distinctly salmon.  What a very cool product.  He then pulled out the Washoku cookbook and flipped to the page with the recipe and a technique.  Funny thing is I had the book sitting at home and had not picked up on the recipe, it kind of just passed me by.  I was lucky to have it pointed out to me.  Today we were working with a beautiful salmon and I decided to scrape the bones and use any trim to make this salmon cotton.  I did not follow the recipe, go figure.  I cooked the salmon down with soy sauce and our sake-root beer broth until the salmon was dry and fluffy.  The flavor of the sake-root beer worked really well with the salmon.  In some ways I was glad not to have the recipe and just work with the ingredients and inspirations at hand.   The other key point I was reminded of is the fact not to take anything for granted and to take a closer look at everything.  Oh, and when someone hands you the keys, thank them for giving you a chance to drive the car.