Sweet and spicy, this salmon combines simple ingredients for a simply scrumptious meal.
By Christine Arel
This week I decided to stop fighting my environment and cook with whatever I could find in my little neighborhood. Usually, I’ll conjure up an idea for a recipe and head to the store full of optimism…and a few hours later return really annoyed and with only half of the ingredients. Getting all of my ingredients normally entails a trip to our neighborhood Target since we don’t actually live near a real grocery store, a trip to Whole Foods for fruits and veggies, and if I need any Asian ingredients…well we kinda live in Chinatown so that’s not really an issue. I’m sure I could save myself a lot of time and frustration by making substitutes, but if I do that, how am I supposed to know what my original recipe was supposed to taste like? I mean, what if I’m missing out on some serious goodness? Yea…I just can’t take that chance… All it takes is one ingredient to send a dish to super star status.
So, the result of visualizing myself walking through the Asian grocery store is this Sumptuous Salmon. Is it too much to say that it’s just short of amazing? Oh good! Now that we’re in agreement, let’s get to the good stuff…
Salmon is sooo easy to overcook, so you can make things a lot easier by using a cooking thermometer. Cooking to about 125°F will result in medium-rare salmon that is so juicy and moist it’ll knock your socks off! After that it starts to become a bit dry.
When making the arrowroot slurry, pleeease use cold water. When I made my Pineapple Glazed Chicken Teriyaki, I quickly learned how using warm water vs cold water made the difference between a lumpy mess and smoother sauce.
Don’t overcrowd the pan. If necessary, cook the salmon in two batches as I had to do. Just split the amount of oil in half for each batch.Print
A family history of diabetes, high blood pressure and heart disease is what sparked Christine's interest in healthier cooking. As creator of the blog 'No Gojis No Glory', much of her time is spent whipping up healthier versions of everyday favorites. When not in the kitchen, exploring the culinary and fitness scenes in New York City are her favorite pastimes.