I got a frightening message from some blog or other that warned we'd better enjoy salmon while we can, in this soon-to-end season.
Eep! Soon to end! I'm really digging salmon these days. I looked at the California Department of Wildlife (or whatever it's called), and was assured that we could legally buy fresh, wild salmon until October or November. Whew.
This fresh, wild king salmon fillet was cooked to perfection. We were a little afraid it might be raw inside, but 1) underdone fish is fine, and, yet 2) it was soft and tender, may have continued cooking a little in its own warmth, and it was stupendous, not raw.
We used Jaden Hair's recipe from her new cookbook, Steamy Kitchen’s Healthy Asian Favorites, for a little teriyaki sauce. It appealed to me immensely because the sweetener specified is honey. I think there was also some mirin in there, and, frankly, it came out too sweet. That's just me; you might adore it. Well, we adored it too; just gonna adjust a little next time. I should add: It's really easy!
It was the most well-rounded meal I've eaten in ages, accompanied by steamed rice and cucumber salad. Full, burp. Happy.
So happy that salmon season isn't over yet.
And ya know what? I really like buying cookbooks written by my blogging pals.
PS: Don't pronounce the title of this post out loud.