bitterman

Teriyaki Glazed Salmon…

Categories: Good Eats

 

What you will need:

2 Salmon Fillets

3 Tbsp of Brown Sugar

3Tbsp of Dry Sherry

2 Tbsp of Vegetable Oil

2 Tbsp of Water

1 1/2 Tsp of Minced Ginger

3 Garlic Cloves – finely chopped

Sesame seeds

Cilantro

Prep

• In a small bowl whisk together the Brown Sugar, Sherry, Vegetable Oil, Ginger, & Garlic.
• Rinse of Salmon Fillets and pat dry with a paper towel
• Lay the Salmon Fillets in a shallow baking dish. Pour marinade over top. Cover and refrigerate for 20 min – 1 hour

Cooking

• Pre-heat over to 425
• Line a baking sheet with parchment paper (If you don’t have parchment paper you can use a piece of lightly oiled tin foil)
• Arrange Salmon Fillets on baking sheet. Sprinkle Sesame seeds over top.
• Strain marinade into a small saucepan. Over medium heat reduce remaining marinade until thick & syrupy.
• Bake Salmon for 10 min or until fillets flake easily with a fork.
• Once Salmon is finished cooking, plate fillets and drizzle reserved marinade over top of fillets. Sprinkle some finely chopped Cilantro on top.

Serve Salmon with favorite side dish and enjoy.

Cheers. LB.

No reservations….

Categories: Good Eats, The little things in life

So I’m a little late with this, okay a lot late with this, but better late then never right? I have to say I really admire people who don’t shy away from who they are or what their about, individuals who let their true selves’ just hang out there for everyone to see. Those people who speak their mind regardless of who they might offend or upset. Now when you take someone like that and combine it with travel and good food you get Anthony Bourdain.

My finance and I just recently got to see Anthony speak as part of his Kitchen Confidential tour here in Calgary and he didn’t disappoint. The show was every thing I expected and more. From his take on some of the current crop of Food Network stars (in his opinion Bobby Flay is the last true chef on the network). To hearing about what his life is like now with a new wife, and a two year old daughter.

But it was hearing him talking about his travels, the food that he has eaten and the people he has met, is what really made the evening. Now granted, even though I wouldn’t  dream of eating some of the things he has, I did appreciate his take on what it means to eat “weird” food. What’s weird to you and me, is considered a staple to someone else. What you and I would consider gross, is the difference between eating and not eating for others. I think Anthony summed it nicely when he commented that a “farmer from Thailand would think it’s weird to see an fat person stuffing their face with cinnamon buns”.

I must admit that Anthony Bourdain isn’t for everyone. He does have an abrupt style and his language at times can make a trucker blush. But it’s this style that I find refreshing. He likes what he likes, he is what he is and he isn’t going to apologize for that. For that reason I tip my hat to Anthony Bourdain and say cheers, keep on eating.