I really enjoy a nice piece of fish, and Salmon in particular because it has such a supple taste and is much more filling than most white fish. Treatment of the fish is very important, as is buying a nice piece to begin with. I purchased a nice sized piece with the skin on. The color was bright with no signs of browning. The flesh was very firm and the scales were shiny. There was no fish smell. This is a tell-tell sign that the fish is fresh.
1 lb Salmon
1 Tbsp Olive Oil
1/2 Tsp Sesame Oil
1 tsp grated ginger
Salt and Pepper to Taste
- Pre-heat oven to 375.
- Remove skin from fillet, and cut into even pieces.
- Slice limes and lay them on a foiled pan. Place salmon on limes, and season with salt and pepper.
- Mix olive oil, sesame oil, grated ginger, zest of one lime, and juice of one lime.
- Pour or brush marinade over salmon, and bake for 15-20 minutes.
1 C. Rice
1 3/4 C Water
2 Green onions
1/2 C. Shelled Soy Beans (Edamame)
1 Small Carrot
1/2 Small Yellow Bell Pepper
1 Tsp Sesame Oil
2 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
- Bring water, rice vinegar, and sesame oil to a boil. Add rice and simmer covered on low for approximately 20 minutes.
- Chop green onions, carrot, and bell pepper and add to cooked rice along with the Edamame. Season the final mixture with soy sauce and serve.
“The cold is hard to bear. Also, Salmon are hard to bear, and bear are hard to salmon.” Jarod Kintz