By Molly Kitamura
Grime, Grime, Grime. One of the best tattoo artists in the world! On the slim chance you have not heard of him, he has a shop called Skull and Sword in San Francisco. He is widely known for being a renaissance man of tattooing (and art in general!). What I mean by that is that man consistently crushes any tattoo or style of tattoo requested of him no matter what it is. Grime has created his own style in the process, one that cannot be imitated or replicated although many have tried and failed. Basically you have to see his work for yourself to understand what I am talking about and I highly recommend checking him out!
But today that is besides the point. Today we are talking Grime and his food! Mr. Grime can also cook (…renaissance man…) and he occasionally sends me photos of his dishes. They always look amazing. The other day he sent me a particularly mouth-watering photo of his pan-fried salmon filet with an oven-roasted yam and sautéed spinach garnished with raisins, pine nuts and a balsamic glaze. That photo had me seriously second-guessing what I had already decided to cook for dinner that night. You can never go wrong with simple yet sophisticated! Check out a few great recipes and some of Grime’s tattoo work below… Cheers!
I will try my best to recreate Grime’s recipes for you all. Try this dish for your next dinner, you will love it!
Grime’s Pan-fried Salmon Filet With Oven-roasted Yam and Sautéed Spinach
4 medium-sized yams
1-2 TBLS butter for every yam
Salt and pepper to taste
Preheat the oven to 400 degrees F. Poke a few holes in each yam and place on a foil-lined baking dish. Bake in the oven for about 45 minutes or until tender all the way through. When finished, place on the plate with the salmon and spinach. Split them down the middle length-wise and top with butter and salt and pepper.
1 Side of fresh, wild-caught salmon (skin on), cut into filets about 3-3 1/2 inches wide (wrap the extra pieces tightly in cling film and freeze for next time)
3-4 TBLS Olive oil or avocado oil
Salt and pepper to taste
Heat up oil on a frying pan (one with a cover) on med-high. Meanwhile dust salmon filets with salt and pepper on both sides. When the oil is well-heated (but not burning or smoking), carefully place salmon filets skin-side down. Turn heat down to medium and cover pan with the lid. Cook for about 7-10 minutes on medium. Take the lid off and turn up the heat again to med-well to crisp the skin for a minute. With a spatula, remove salmon from the pan and place on a plate with the spinach and yam.
1c Balsamic vinegar
1 TBLS Maple Syrup
1/2 TBLS Dijon mustard
Combine all ingredients and bring them to a boil in a small sauce pan. Reduce heat and simmer for about 12-15 minutes, letting the mixture reduce until it becomes thick (it should lightly coat the back of a spoon). Set aside and let cool, it will thicken more as it cools. Spoon over salmon, spinach and yam!
20-30 oz Fresh spinach leaves
2 TBLS butter
2 TBLS Olive oil or avocado oil
1/8c roasted pine nuts
Heat up butter and oil in a medium-sized skillet. After butter is melted, add the spinach and sauté until the spinach is starting to wilt. Toss in the raisins and pine nuts and cook until the spinach is fully wilted. Season with salt and pepper and serve with salmon and yam.
Below are some fine examples of Grime’s work, and one of him racing the other day on his bike!!