New Yorkers and Parisians have a lot of things in common. We’re both seen as rude by outsiders. We both have a way of maneuvering through the streets that make visitors feel as though they’re going to be knocked over. We both live in cities that have achieved a nearly other-worldly mythology, be it through film, literature or song. And we’re both known for wearing black.
I don’t know which group I’m placing myself into as I contemplate Parisians and New Yorkers, a bit of both, I’d imagine. I don’t feel fully a part of either city, and it’s always interesting encountering someone who is fully New Yorker or fully Parisian, to see the differences that surface between them and me.
My sister, for instance, commented on my penchant for wearing a lot of black the other day. I know that New Yorkers wear a lot of black; she does as well. But in Paris, it becomes nearly a necessity. Almost everyone here has a black coat; I’m the odd man out now that my coat is beige. But I see nothing wrong with black boots, black tights, a black dress and a black leather jacket
Of course, this wasn’t always the case. I have a closet full of brightly colored dresses that I nearly never wear, mostly because when I pulled them out for work last year, I would always get comments that — in the Parisian way — were far from complimentary, though I’m sure they meant no harm.”Wow. That dress is very pink.”
In America, even if that was what you were thinking, you probably wouldn’t say it.
Of course, a comment is no reason not to wear pink or black or any other color that you choose to wear. I need to remind myself of that sometimes. Be it all black or technicolor, every day has a mood, every mood has a color, and every color is represented somewhere in my closet.
Even in Paris, no one can have anything bad to say about a colorful plate. Bright pink salmon with bright green pea purée is beautiful, whether you’re in Paris or in New York, and it’s delicious to boot.
Salmon Fillets with Green Pea Purée
2 cups frozen green peas
1 Tbsp. cold butter
salt and pepper
2 salmon fillets
1 tsp. olive oil
salt and pepper
Bring 1/4 cup of water to simmer in a small saucepan. Add the peas. Allow to cook, stirring occasionally, until warmed through. Remove from the heat and use an immersion blender to purée them, adding a bit more water if needed to get the texture you desire. I like to leave the purée a bit chunky, but you can also purée until smooth. Season to taste with salt and pepper and keep warm while you make the salmon.
In a skillet, heat the olive oil over medium-high heat. Season the fillets with salt and pepper on the non-skin side. Place them face-down in the skillet. Cook 2-3 minutes, until golden. Turn over and cook an additional 4-5 minutes, until cooked through.
When ready to serve, add the butter to the pea purée and stir until melted. Serve the salmon atop the purée.