I sometimes think my supermarket is psychic and evil. It reads my mind as I plan dinner and then deliberately does not carry important ingredients. It knows I’ll always come crawling back because well…a guy’s gotta eat, right? I’d been jonesing for seared scallops all day, but when I arrived at the store, I saw some very sad looking ones selling for an obscene price. It was teasing me. Like I said, evil. I cried a little. Ah, first-world problems…
But then my supermarket threw me a bone. There was some beautiful wild Alaskan salmon on sale. I realized that the scallop tragedy was not the end of the world, so I wiped the tears from my eyes, picked myself up, and thew together a few easy ingredients for a great weeknight meal.
I served my salmon over a bed of sauteed spinach and garlic. But it’s the season of sugar snap peas and those would have been spectacular as well. You know…if my supermarket were carrying them.
Sesame Orange Salmon
1/3 cup orange juice, preferably freshly squeezed (about 1 orange)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/2-1 teaspoon chili oil (optional)
1 scallion, sliced thinly
1 tablespoon butter, softened (optional)
1 pound salmon
- Preheat oven to 400˚F.
- Combine orange juice and soy sauce in a small saucepan over high heat. Bring to a boil for about 5 minutes, until the volume reduces to roughly 1/4 cup. Remove from heat.
- Whisk in the oils, scallions, and butter if using. Pour marinade over salmon. Let stand at room temperature 10 minutes.
- Bake salmon 7-15 minutes (10 minutes per inch of thickness of the fish) until it just flakes.