I made this when Matt was taking his car down to his mom’s place to leave it while we go on our trip – otherwise street cleaning day will happen while we’re gone, and the car will be towed – and having him be in a different state is a lot more certain that he won’t stroll in right when I’m about to start cooking than if it’s just a union meeting!
This dish comes with a sauce, but I burned it. Like, into a lacy black wafer. It was not usable. I’ll give the instructions and the ingredients for the sauce, but altered in such a way that it would still work, because the way I did it… no. Ultimately, I just wound up tossing the finished product with a couple of the constituent parts of the sauce and hoping for the best. It was fine, although I’m sure the sauce would have been better. But as I discovered when eating the leftovers, it was good without sauce too.
The recipe is halved (as it is just for me) from The Good Mood Food Blog, which is from – coincidence fest! – Ireland, the place in which we will be as of 5am Saturday! Let’s see if I get this post finished before we leave for the airport on Friday afternoon. And I’ll be honest with you, it is not looking good. It’s 11:33pm on Wednesday evening right now, and we’ve done fairly little in the way of getting ready – no packing or whatnot – so that’s all for tomorrow and the hour and a half between when I get home from work (early!) and when we have to leave for the airport. Plus I’m going to the gym tomorrow night, as I have every night the past 2 weeks except Friday, when I made this food – see how I brought myself back on topic? Yeahhhh. I am that good.
Oh. But do you know what I’m not good at? Opening my bottle of teriyaki sauce. I just… couldn’t… do it. I tried all the tricks, too. I ran it under hot water. I banged it against the counter. I rapped around the edge of the lid with a knife. I wedged the knife up under the cap. I broke off the little ring thingy that’s attached to the cap. Still no dice. Ultimately, I wound up drilling a hole in it with a corkscrew, and then when I had a sizeable dent, poking the tip of a knife in it and making a slit in the lid. And that’s how I poured my teriyaki sauce. The lid still doesn’t open, by the way. Maybe if I remember, I’ll take a picture so we can all laugh and laugh.
Teriyaki Salmon with Sesame Noodles
1 salmon filet
1 1/2 tsp teriyaki sauce, by hook or by crook
1/4 tsp cayenne powder (I wasn’t inclined to buy a red chili and use half of it, so I got the heat this way instead)
1 large and 1 small clove garlic, minced
2 1/2 tbsp (that’s 2 tbsp, 1 1/2 tsp) soy sauce
1 1/2 tsp brown sugar
1 1/2 tsp vegetable oil
1 1/2 tsp sesame oil, plus a little more
the juice and zest of 1/2 a lime
Cut up the salmon into bite-sized pieces.
Put it in a bowl and drizzle it with the teriyaki sauce, tossing to coat.
Cover with plastic wrap and put in the fridge to marinate. Duration of marinade: as long as it takes to get the rest of it ready.
Cook the egg noodles according to the package directions.
When they’re done, drain them, then toss with the little extra bit of sesame oil and the sesame seeds.
In a small pan, saute the garlic and cayenne in the vegetable oil over medium-high heat for 2 minutes.
Add the brown sugar, soy sauce, lime juice and zest, and sesame oil, bring to a boil then – this is important – turn the heat down to a simmer and let it go for 6 – 8 minutes.
Now, here is where I diverge from the original recipe. He has you cooking the salmon while this sauce does its thing. That caused my sauce to end its life. Stay with the sauce and keep an eye on it; if it starts to burn, remove it from the heat. Giving it the odd stir might not be a bad idea either. When it’s done, set it aside.
Now cook the salmon. I suppose you could even use the same pan since you’re done with the sauce. Anyway, you want to saute it over medium heat in a little vegetable oil (although if you’re using the same pan, it’s probably got enough residual oil in it that you don’t need to worry about it) until it’s cooked through.
Serve the salmon over the noodles, drizzled with the sauce.
And yeah, obviously I didn’t get this posted before we left for our trip. Oh well. So I’ve got a little catching up to do. I’ll get it done eventually.