Tonight we finally—finally!—finished watching "Lagaan." This was a lovely movie. More to the point, this was a 225-minute movie! I am pretty sure this was the longest movie we ever watched. Anyhow, it was really good. And Aamir Khan is a Bollywood hunk. I think he looks like an Indian version of Andy.
So, this nearly four-hour movie is set in the 1890s in an Indian village under British rule. The nasty Brit in charge challenges the villagers to a game of cricket. The stakes are either three times the normal lagaan (land tax) or no lagaan for three years. But here's the kicker: it's a musical! Right in the middle of some serious scene of oppression and desperation, suddenly it's "Everyone on stage for the production number!" (as Andy says). Long, long song-and-dance numbers. Very weird. Very fun. Kinda makes me want to buy the CD . . . .
And to eat, we had this:
1/4 cup sugar
1/4 cup soy sauce
1/4 cup rice vinegar
1 salmon fillet (about 1 lb.), skin removed*
1 teaspoon sea salt
2 tablespoons vegetable oil
*Have your fish guy do this. It ain’t easy.
Make the sauce: Remove the zest from the grapefruit, the orange, and the lime; be sure not to get any pith. Set aside zest. Juice the fruits together in a small bowl.
Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored. Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil. Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar. When the caramelized sugar has dissolved, add the soy sauce and vinegar. Add the reserved zest and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened. Strain out the zest and set aside the sauce.
Make the salmon: Rinse the salmon fillet, pat it dry, and sprinkle with the sea salt. Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute. Add the oil to the pan; it should be almost smoking-hot. Put the salmon skinned-side-up into the pan and allow it to cook undisturbed for 4 to 5 minutes or until a crisp brown crust has formed on the underside of the fish. Turn the fillet and cook 5 minutes longer or until just cooked through.
Serve the salmon with the sauce drizzled over.
Note: This recipe makes way more sauce than you’ll need. I don’t know whether it halves easily.
Rats, I forgot to take a photo again! And this one looked nice, too. Phooey.