Cocaine of cooking

Having clearly watched too many episodes of Uncle Roger and his cooking show of sorts, I could not refrain from following his advice and put some MSG in my mango salmon. While undoubtedly anathema to food purists, its negative health effects appear wildly exaggerated and the FDA also considers it perfectly safe in normal amounts. According to a recent article in The Atlantic, it may even hold the key to low-salt diets more generally.

Together with sriracha and mustard from Skåne (sic!), I think I have now taken my mango salmon as close to perfection as possible, today paired with some Bourgogne Grand Elevage.