The kitchen can be a very scary place. Imagine a person from another realm, where food materializes from nothing, walks into a kitchen for the first time. He will be horrified.
First, he sees the knives. Knives are crucial for almost any recipe. You need a long serrated knife to cut bread and cakes, a thin knife with a pointy tip for cutting vegetables, and long knives with a smooth edge for mincing and slicing, to state a few. The blades don’t end there. There’s the peelers, blenders, apple corers, graters, and meat scissors.
Then comes the oven where we roast, bake, broil, or possibly burn. That unsuspecting realm traveler will be terrified, especially once a chef begins to demonstrate what cooking entails for the food.
Let us stop this tale for a moment to appreciate this delicious Sesame Glazed Salmon.
However, the true horror can be found in the innocent-looking fridge.
Cleaning out the fridge can be something out of a modern horror film. Tin-foiled packages, produce, leftovers, and containers of who-knows-what have been pushed to the back but their presence still haunts the fridge. It is time to purge them from our midst, which means there will be a lot of this:
“What is this?”
“When did we make this?”
“What is the date on this?”
“Do you think this is still good?”
“Is this mold?”
“Can you smell this?”
If two or more people are cleaning the fridge, it is very likely that one of them won’t believe in expiry dates. Then the conversation goes like this:
“Let’s check the date on this.”
“Why? Just open it up and taste it.”
“I’m not tasting it! It’s over a month old.”
“Oh, that date is just a suggestion so the company won’t get sued. It’s probably fine.”
“It’s got mold on it!”
“That’s not mold! Oh… it is mold… So just cut it away.”
“What? No, it’s gross!
“No, it’s not. Just try it.”
“I’m not eating it! You try it.”
“I can’t! I’m allergic to (insert the questionable food here).”
The fridge can be a horror-show unless you are the kind of person who never keeps leftovers and throws out food on the day it expires. If that’s the case, good for you. You must have no idea what I was talking about until now. I’m sorry.
If you are wondering what this topic has to do with these delicious pictures of salmon, the answer is quite simple: I was cleaning the fridge while making this recipe. It’s a good idea to have something salivatory baking in the oven while you are sniffing containers of food you don’t remember cooking.
This salmon recipe is a tribute to Asian cuisine with the subtle ginger flavor with soy sauce and sesame seeds. This glaze is really simple to whip up, and this entire recipe can be made within an hour. So keep this tasty fish in mind the next time a quick dinner is needed.
Don’t expect leftovers. This recipe does not deserve to be in the back of the fridge with the rest of the horror foods.
Sesame Glazed Salmon
- 1/2 cup orange juice
- 1/2 tsp ginger powder
- 4 cloves garlic, minced
- 1 tsp cinnamon
- 1/4 cup gluten-free soy sauce
- 3 tbsp sesame seeds
- 5 salmon fillets
- Mix the first 6 ingredients until combined
- Marinade the salmon in the sauce for 30 minutes and preheat the oven to 400 degrees.
- Bake the salmon for 20-25 minutes or until the fish flakes easily when brushed with a fork.
- Serve hot or cold