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So, you’re browsing for recipes and you think you find something suitable. You click on it, and you’re scanning the ingredients, and boom, one of those sign-up boxes plops down, covering up the recipe. Subscribe!! If you filled in all of them, your Inbox would run over and spill down the street. So, you click the x, close it out, and go back to your recipe.

Except when there is no x. You hover around the whole obnoxious box, but no x. You try clicking “submit” without an address, but it fires back, “required field.” You think about entering yousuck@gmail.com but you’re a bit above that sort of thing.

So, you try looking at the ingredients a few at a time with the box looming in the foreground. That’s when you realize “Korean Barbecued Salmon,” is nothing more than a variation on the teriyaki sauce that you make all the time—except yours is better, thank you very much. And no sign-up required.

You find the x for the whole page and close it. Then you reach for a few kitchen staples and a saucepan. You start by sautéing a couple teaspoons (each) of minced ginger and garlic in a little oil. When they’re golden, you add: ¼ cup soy sauce, ¼ cup mirin, ½ cup chicken broth, and 1 tbsp. of sugar, agave, or honey. (Most teriyaki recipes call for far more sugar, but you know it isn’t needed.) You simmer it down for a few minutes. If you want a thicker sauce or a glaze, you mix some cornstarch (a teaspoon or so) in some of the liquid, then stir it back in.

Here’s what I did last night: I had a gorgeous piece of wild King salmon which I cooked on a grill pan, 5 minutes each side. I’d cooked some brown rice in an instant pot, and some asparagus laced with sesame oil, at 500 degrees for 8 minutes. I plated up a scoop of rice, laid the asparagus spears across the middle of the plate, added the salmon fillet, and doused all with the sauce. I also sprinkled some chopped scallions and cashews on the top.

Simple. And I didn’t need the site with the “Korean barbecue” at all.