Corcoran Street Kitchen: Sesame Orange Salmon

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!

Sesame Orange Salmon
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)
salt
1. First make the marinade by mixing together the juice, soy, red pepper flakes, and sesame oil.

2. Add the salmon to this marinade and let sit in the fridge for 30 minutes to 2 hours.

3. Line a baking sheet with foil and spray it with non-stick spray. You will use this to cook the salmon.
4. Pour the sesame seeds out on a plate.

5. Remove the salmon from the marinade and let the excess drip off. Then lay the salmon (pink side-down) on the plate to coat the top with sesame seeds. Set the salmon on your ready baking sheet.