Buenos Aires – In her Monday, November 7th post, Sweetnicks, a self-described “female from New Jersey” (what can I say, she gives no additional information in her profile) launched a round the world look at McDonald’s. She asked for submissions of photos from McDonald’s menu boards, especially those with something a little different on them. Here in Buenos Aires the two most interesting things that differ from “the States” are first that most McD’s offer beer and/or wine, and second, that there is a kosher McDonald’s in the Mercado de Abasto shopping mall – there’s also a bar in the center of the food court offering beer, wine, and cocktails! According to the McDonald’s website when I looked awhile back there are only three kosher venues in the world – one here, and two in Tel Aviv. So when I was out doing a little shopping yesterday in Once, I swung by the mall to snap a few photos. I sent her some closeups of the various menu boards, but for me, it was just interesting to show the photo of the kosher one. I, umm, didn’t eat there.

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I’ve mentioned before the oddity of two very different kinds of “salmon” here. There is what is called salmón rosado, pink salmon, which is imported from either Chile or the U.S., and is what would come across as salmon to the average norteamericano. Then there is what is called either just salmón or salmón blanco, which is actually a completely unrelated fish (other than being a fish) known throughout most of the world as the Brazilian Sand Perch (alternatively the Argentine or Patagonian Sand Perch), Pseudopercis semifasciata. I picked up a nice sized steak of the latter last night to whip up into a little lighter dinner. I wanted to try out using the tomato powder I’d bought the other day (I’d guess I could make my own by pulversizing sun-dried tomatoes).

Salmón Blanco with Tomato-Coconut Salsa

2 6-8 ounce fillets or steaks of Salmón Blanco, skinned (or substitute another meaty white fish)
1 teaspoon tomato powder
1 teaspoon dried, grated, unsweetened coconut
1 tablespoon of chopped fresh cilantro
2 tablespoons butter
1 tablespoon olive oil
salt to taste

Sprinkle a small amount of the tomato powder, coconut, and salt on each side of the fish. Saute in a mix of the olive oil and one tablespoon of the butter. When cooked through, remove from the pan and let drain on paper towels. Turn the heat up to high, add the remaining tablespoon of butter. When it’s sizzling, add the remaining tomato powder and coconut and cook for 1 minute, stirring continuously – don’t let it burn. Remove from heat, stir in the cilantro, and add salt to taste. Plate the fish and spoon the sauce over it.

I served this with simple boiled wax beans that I’d added a touch of butter and salt to, and some polenta. Serves 2.