Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.
I usually get up not before 9. I have a huge library - I'm a big fan of Scandinavian crime fiction - so I'll usually take a book and go off to one of my favorite bistros for a cappuccino or espresso or maybe I'll have some lovely smoked salmon for breakfast.
On weekends, I do brunch at home: whole grain bagels, lox, avocado, eggs, and organic bacon.
The one thing my mother did make was what was known at the time as lox and onions and eggs. Now, no one makes it with lox; they make it with nova. That was my mother's specialty, which she cooked on New Year's Day for the Rose Bowl games, which we had a party for every year. It took her about an hour to make scrambled eggs.
If I had the choice between smoked salmon and tinned salmon, I'd have it tinned. With vinegar.
I have a disgracefully sweet tooth. My younger brother and I, all we care about are puddings. You can keep your smoked salmon and caviar.
Smoked salmon is for dinner. Belly lox is for breakfast. Don't get that mixed up.
I'm a bit snobbish about breakfast: eggs benedict, or eggs royale, or something like that. Or just some really amazing, proper brown toast with smoked salmon, lemon, and black pepper. That's a great start to the day.
When I was five, I am told, and asked what my favorite things in the world were, I answered, smoked salmon and Bach.
