From 7bf748ac371ed0304f3b13a4f9ace08526ae5c6b Mon Sep 17 00:00:00 2001
From: James Brechtel <git@jamesbrechtel.com>
Date: Sun, 31 May 2026 14:49:54 -0400
Subject: [PATCH] converge: auto-commit at 2026-05-31 18:49:54 from
 pandemic.brechtel

---
 .convert-config.yaml                  |  4 ---
 sesame-crusted-vietnamese-salmon.cook | 39 +++++++++++++++++++++++++++
 2 files changed, 39 insertions(+), 4 deletions(-)
 delete mode 100644 .convert-config.yaml
 create mode 100644 sesame-crusted-vietnamese-salmon.cook

diff --git a/.convert-config.yaml b/.convert-config.yaml
deleted file mode 100644
index 2cb19c0..0000000
--- a/.convert-config.yaml
+++ /dev/null
@@ -1,4 +0,0 @@
-anthropic:
-  api_key: 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
-  base_url: https://openrouter.ai/api
-  model: claude-sonnet-4-6
diff --git a/sesame-crusted-vietnamese-salmon.cook b/sesame-crusted-vietnamese-salmon.cook
new file mode 100644
index 0000000..f98c255
--- /dev/null
+++ b/sesame-crusted-vietnamese-salmon.cook
@@ -0,0 +1,39 @@
+---
+title: Sesame-Crusted Vietnamese Salmon
+description: With snap pea-rice salad & peach nuoc cham
+servings: 2
+time: 30 minutes
+author: Chef Nick Melvin
+tags:
+  - fish
+  - sesame
+  - vietnamese
+allergens: [fish, soy, egg, sesame]
+source: /recipe-images/Scan_20260531_144253.jpg
+------
+
+== Cook Rice & Make Nuoc Cham ==
+
+In a #pot, bring @water{1,1/2%cups} and @salt{} to a boil. Trim and thinly slice @snap peas{4%oz}, dice @peach{1}, chop @mint{}, and remove seeds and mince half of @serrano pepper{1} -- keep seeds for more heat, reserve remainder for another use.
+
+Juice @lime{1} into a #medium bowl. Add @Nuoc Cham Starter{1%T}(1 T light brown sugar, 1 T fish sauce, 1/2 t garlic), serrano, peaches and mint, then season to taste.
+
+Add @long grain rice{3/4%cup} to boiling water, reduce heat to med-low, cover and cook ~{12-15%minutes} until tender. When rice is done, stir in @edamame{1/3%cup} and snap peas, let stand for ~{5%minutes}, then cool — transfer to fridge to cool faster.
+
+== Cook Sesame Salmon ==
+
+Separate @egg{1} white from yolk, discarding yolk, then whisk 2/3 of @cornstarch{1,1/2%T} into egg white.
+
+Pat @salmon fillets{2} dry and season with @salt{} and @pepper{}. Brush tops of salmon with the egg white mixture, then press @sesame seeds{1%T} on top.
+
+In a #sauté pan, heat @oil{1%tbsp} over medium heat. Add salmon sesame seed-side down and cook until golden brown, ~{3-4%minutes}, then increase heat to med-high, flip and cook skin-side down for another ~{3-4%minutes}, or until desired doneness. Remove salmon and wipe out pan.
+
+== Make Sauce & Finish Rice Salad ==
+
+Stir remaining cornstarch with @water{1,1/2%tbsp} to make a slurry. To the same #sauté pan{}, add @Tamari Starter{} [- 2 T tamari, 1 T rice vinegar, 1 t ginger, 1/2 t sugar -], @water{1/4%cup}, and cornstarch slurry, and cook ~{1-3%minutes} until thickened.
+
+Add @Rice Dressing{} [- 2 T rice vinegar, 1 t sugar -] to cooled rice, toss well and season to taste. > Best served at room temperature.
+
+== Garnish & Gather ==
+
+Scoop rice salad onto a plate and nestle salmon alongside. Spoon peach nuoc cham over salmon and drizzle sauce around the plate.