Hi. It’s GREG. Do you remember me? Yes? No? Maybe? I’ve ignored this blog for a shamefully long period of time. I didn’t mean to. I didn’t want to. I just did. Now we’re deep into the dog days of summer. Europeans, New Yorkers, and other sensible folks are taking the whole month off but I’m trying to claw my way back to this blog by making Pad Thai Salmon Skewers with Grilled Nectarines and Baby Bok Choy.
Thai Flavored Salmon Skewers
Pad Thai Salmon Skewers served with Grilled Nectarines and Baby Bok Choy. It’s exactly the kind of recipe I would throw together on a random hot summer evening without giving it a whole lot of thought. Which is exactly how it came to be.
You see, I’d made the sauce days earlier as part of another summer recipe. I consider it a simplified Pad Thai Sauce. For me, Pad Thai equitably blends the best parts of Thai cooking: sweet, spicy, sour, and funky. Laced with peanuts, tossed with scallions, and served with a big spritz from a grilled lime wedge. I’m sure it’s in no way authentic (or even at all accurate) but it’s what Pad Thai Noodles taste like to me. So I’m calling the sauce that flavors these salmon skewers a Pad Thai Sauce.
Yes, I’m quite sure that Thai people wince quietly and smile tightly when bloggers like me bring up Pad Thai. I bet it’s as subtle a subject as a can of Campbell’s tomato soup might be to the average American. But I like Pad Thai and I don’t want to waste the sauce I already made. GREG
PS You’ll notice that I didn’t actually serve these Pad Thai Salmon Skewers on a bed of noodles, but I certainly could have. So could you.