Insane is a word I have noticed has crept into my vernacular of late, and like a poisonous weed, has spread out of control. I am generation Y. So, when I use a word, more often than not, I don’t require it’s literal definition. “OMG, SHUT-UP!” ~ Mean Girls, circa 2004. Insane – along with gnarly, sick and wild – is a word one would generally associate with long-haired surfers/snowboarders throwing shakas while they do 360-McTwists (or something) off the side of the Alps.
But this word has in fact escaped hyperbolic rhetoric of extreme sports fanatics, and insidiously tiptoed into the culinary world. Aka: I had the most insaaaaneee food coma last night! Or: This burrito is insane! Obviously an inanimate burrito cannot be subject to mental instability, and thus, the use of ‘insane’ has become largely metaphoric. These days, to be colloquially rather than clinically insane, implies the subject being described has qualities so magical that no other word in the English language could possibly do it justice.
Ironically, the rationale-shattering splendour of this ‘insane’ food or beverage, can lead to fanatic behaviour. My intense addiction to kimchi and salmon – preferably together – is a prime example. In order to enable this insanity, I spawned a particularly destructive warm kimchi and brown rice slaw with grilled salmon.
- ½ cup kimchi, finely shredded
- 1 carrot, grated
- 1 cup baby kale leaves, chopped
- ½ cup cooked brown rice
- 1 fillet salmon
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped garlic
- ¼ cup finely chopped shallots
- 1 large tablespoon miso paste
- 2 tablespoons sesame oil
- Juice of half a lemon
- Season salmon with salt and pepper.
- In a large frypan, cook salmon in sesame oil. Remove and set aside.
- In the same pan, stir fry shallots, ginger, garlic and miso with kimchi and carrot.
- Turn heat down and add kale and brown rice.
- Serve topped with lemon juice and salmon fillet.