That Thursday, I ended my visit at the MCM taste-testing at Coastside Farm’s Salmon and Lox stand, where you can get cured Salmon Bricks (with peppercorn, honey or garlic toppings); Smoked Salmon Lox (plain, lemon-pepper, dill & cognac, and five-peppers & cayenne); Salmon Jerky, Fresh Smoked Trout, and Fresh Smoked Albacore. Every week the proprietor gets new fish. The fish is caught in Alaska, British Colombia or Oregon by the owner’s brother who is a fisherman. Their cousin is the fish-smoker and curer. I bought a peppercorn salmon brick and a lemon-pepper lox. My breakfasts for the week were highly improved with quality protein. Now, if eating fish in the morning is not your thing, here is my recommendation on how to polish off a brick or tray of smoked salmon. First, you pick a cured or smoked salmon style at the Coastside Farm Stand in the MCM. Immediately after, you buy some padrón peppers (they look like baby-poblano peppers) in the next stand. Now, you make an appetizer or snack: Fry the peppers in olive oil until they puff-up! Place in a platter and season to taste with pepper, salt, and a drizzle of olive oil. Serve next to the salmon. Pour yourself a drink, and kick-back and enjoy every bite.
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