It is hot. Too hot. When it is too hot to even consider leaving the house, but also too hot to eat most things, some fresh, citrus-y salmon is just the thing. I love this meal in every way. The sweetness from the orange juice and the savory essence of the soy make beautiful music together. I have a baggie of dark sesame seeds that I picked up at an Asian Grocery store one time, so I've got the two different colored seeds, which looks really cool. It doesn't change the flavor too much, so using all light seeds it just perfect too. This is a very simple dish and it bakes up very quickly in a hot oven. You don't stink up the house by cooking the salmon on your stove top and you get to quickly turn the oven on and off again after only 12 minutes. Try to keep things cool!
1/4 cup orange juice
1 Tbs. soy sauce
2 Tbs. sesame oil
red pepper flakes (to taste)
1/4 cup sesame seeds (I used a combo of white and black)
1. First make the marinade by mixing together the juice, soy, red pepper flakes, and sesame oil.
4. Pour the sesame seeds out on a plate.
One Year Ago: AGAINN
Two Years Ago: Maple-Whiskey Pork Chops