A mother-daughter conversation on food and cooking (mostly)

Monday, May 26, 2008

(Con)Fusion Cuisine

I failed to come up with a unified menu last night. Various things in the refrigerator cried out to be used NOW. I ended up with Japanese, Mexican, Italian, and Iowa foods: Teriyaki Salmon; pasta with pesto; a pico de gallo with garden cherry tomatoes, olives, jalapeno, cilantro, yellow bell pepper and possibly something else; and corn on the cob.

Teriyaki marinade transforms the most mundane farmed salmon, and it's so easy!

Teriyaki Salmon
Salmon fillets
Soy sauce
White vermouth
Chopped ginger
Brown sugar or honey

Mix ingredients and marinate salmon for about a half hour. Drain and reserve marinade. Boil it or nuke the liquid for a couple of minutes to make it safe from the raw fish, strain, and serve as a sauce.
Broil, grill, or roast the salmon until just cooked through. Serve with teriyaki sauce and rice.

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