The Four

Smokey Broiled Salmon with Mango Salsa, Carefree Summer Dress, Homemade Hot Fudge Sauce, “Strangers”

May 13, 2026

**My sister sent me this pop-up vase for mother’s day**

Hi Everyone!

Thank you for being a reader of The Four and welcome to the monthly FREE edition. I’m grateful that you’re here and am amazed at how this little community has grown. To say thank you to all my subscribers, paid and free, who read along every week, I publish a midmonth newsletter with no paywall. Of course, if you’d like to become a paid subscriber, I would love it, as it supports my work, allowing me to write every week and provide you with more recipes and cooking inspo than you receive as a free subscriber. However I will leave that choice up to you. Read on.

1. Smokey Broiled Salmon with Mango Salsa

This is one of my favorite ways to prepare salmon, especially when the small, kidney-shaped Ataulfo mangos are in season as they are now. This is a bright and colorful main dish that’s as easy as it is impressive. I’ve gone easy on the heat here; if you like more spice, add some jalapeno or more cayenne. As for the salmon used, I generally prefer to buy wild salmon, but I don’t like the taste/texture of coho or sockeye salmon. King salmon is my preference but it’s not always in season and the price makes it more of a splurge. I look for an ASC-certified (Aquaculture Stewardship Council) farmed Atlantic salmon as a compromise (usually with a green check mark on the package).

Equipment Needed:

Mango Salsa

2 ripe mangos, peeled and diced
2 T red onion, diced
8-10 cherry tomatoes, halved or quartered
½ a jalapeno, seeds removed, minced
¼ c chopped cilantro
½ t cumin
½ t chili powder
⅛ t cayenne
Juice and zest of one lime
1 T coconut or olive oil

Salmon

1-2 lbs salmon filet
1 T brown sugar
1 t smoked paprika
2 t garlic powder
2 t chili powder
½ t kosher salt
⅛ t cayenne (optional)
1 T coconut or olive oil
Limes wedges
Chopped cilantro

For the salsa, combine all ingredients in a bowl. Stir, then taste for seasoning. Add more lime, salt, pepper, or cayenne.

Preheat the broiler. Line a sheet pan with foil or parchment and place the salmon on the pan, skin side down. Combine the spices with the oil to form a paste and spread on the salmon filet. Roast for 4-8 minutes, depending on the thickness of the filet. I generally roast 3-4 minutes, then turn off the broiler and leave fish in the oven for another couple minutes. Keep an eye on it.

Sprinkle cilantro over fish, serve with salsa and lime wedges.

2. Carefree Summer Dress

I’m loving this easy summer dress from Frank and Eileen. It’s not exactly cheap, but I happened to find it on sale, and you might too if you look around the internet. I love the shape, the collar that pops up preppy-style, and the length. It also comes in a mini if that’s more your vibe. White is a dangerous color for me because I’m klutzy and messy, but it looks so fresh, I’m gonna be extra careful. Second choice is the beautiful green color.

3. Homemade Hot Fudge Sauce

I love hot fudge. The kind that turns chewy and begins to harden when it hits cold ice cream. I like ice cream too, but it’s really just a vehicle for hot fudge imho. The best hot fudge is homemade, and the good news is, it’s super easy to make. I generally don’t like using corn syrup in recipes, but if you omit it, the sauce will not be as smooth and glossy. I have heard honey is a good substitute but have not tested it myself, and the flavor will be a little different. Use the best chocolate you can afford for the best flavor (I used Valrhona Guanaja).

Equipment Needed:

Recipe:

4 oz (113g) semi-sweet or bittersweet chocolate
½ c (100g) granulated sugar
¼ c (80g) light corn syrup
½ c (120ml) heavy cream
2 T (12g) unsweetened cocoa powder
Pinch salt
2 T (28g) unsalted butter, room temperature
1 t vanilla extract

In a small saucepan, combine the chocolate, sugar, corn syrup, heavy cream, cocoa powder, and salt. Cook over medium heat, whisking, until chocolate is melted. Bring the sauce to a boil and boil for about 3 minutes, or until the sauce reaches 220 F degrees on an instant read thermometer. Remove from the heat and stir in the butter and vanilla.

Can be used right away, or store in the refrigerator for up to 10 days. Sauce will harden as it cools; reheat gently before using.

4. Strangers

I’ve been in a frenzy of reading this month, setting my Kindle on fire. Maybe it’s the couple of flights I took, or sleepless nights, but this is kind of a record for me. Now I’m onto “Theo of Golden”, but I’d read that book just for the title. Anyway, I’d seen a lot of interest in “Strangers” and was looking forward to reading it. I finished it in 4 days, and found it ironic that a memoir about the dissolution of a marriage was such a page-turner. The prose is spare, which I appreciate, and the depiction of life among the ultra wealthy in NYC is irresistible. The author herself is descended from Vanderbilts, her grandmother was Babe Paley, and she, her husband and three children lived comfortably in NYC with summers spent at their home on Martha’s Vineyard. Themes of love, loss, and rebirth, and the question of how well do we really ever know someone, are explored and warrant anyone’s interest. As I finished the book, I reflected on how I admire the author’s restraint and quiet strength and wondered if I could muster the same. Doubtful.

I hope you enjoyed reading along, and if you did, please take a second to hit the ❤️ button. It helps spread the word and helps me grow this little community of foodies. You can also leave me a comment or ask a question. I will happily respond. Happy cooking and have a great week.

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