As much as I love cooking with fresh vegetables, my busy schedule doesn't always allow me to get to the grocery store. Luckily, I normally keep my kitchen ridiculously well stocked for a one bedroom apartment. My current challenge is trying to figure out how to make frozen and canned vegetables taste better. Here, I tried to breath some life into them by only steaming them for a fraction of the time suggested and then sautéing them with sesame oil, soy sauce, garlic and ginger. Let's just say the results still left much to be desired; I think my biggest issue is from the resulting squishiness. However, at least I got the salmon down!
Pictured on the right is a Soy-Glazed Salmon.
I already had the salmon in my freezer, so the night before I just put it on the bottom shelf of my fridge to defrost. I then mixed together a concoction of soy sauce and other things. I'd list them out here, but for the life of me I can't remember what I used. If I had to guess, I'd say soy sauce, sesame oil, honey (or maybe brown sugar), sriracha, garlic and ginger. Oh, and maybe some mirin to make it seem less salty. Yeah, I know, sounds pretty similar to above. Anyway, to cook the salmon, after seasoning with pepper you just put it skin side UP on a pan in order to create a nice crust. I then baked the fish (skin side DOWN) in my toaster oven, with the soy spooned on top in order to finish. Now if only those vegetables tasted better....
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