But they're things I can't do anything about, mostly. So let's talk about things I can, like making a good salmon teriyaki.
Some people don't eat salmon skin but I love it. To me, that's the best part of the fish, whether it's grilled and charred or steamed and slimy.
Sob! How could Ricky Martin be gay?
Tied in first position with the skin would be the belly, which is soft, tender, and dripping with fat. All good omega-3 fat, of course, that improves brain function.
In fact, my brain has improved so much that I had a brain wave yesterday. Instead of adding sugar to the teriyaki sauce, I added maltose, aka malt sugar.
NOoºoO! Ricky Martin can't possibly be gay!
It wasn't authentic but I didn't care. As Deng Xiao Ping said, "It doesn't matter whether the cat's white or black, so long as it catches rats!"
I used to make teriyaki sauce with sugar but it was rather thin. And I didn't really like thickened with corn flour.
Ricky Martin is gay?!
I thought malt sugar would make it, you know, nicely gooey, and I was right. It was gloopy in a way that a sauce thickened with corn flour wasn't.
Oh god, what a waste. Ricky Martin is gay.
But I guess it's good that there's one person less living a lie. On that note, I leave you with one of Ricky Martin's greatest songs, Livin' the Crazy Life:
(For 4 persons)
4 pieces salmon, about 150 g each
4 tbsp mirin
4 tbsp sake
4 tbsp Japanese light soya sauce
6 tbsp malt sugar
Heat all ingredients except salmon in a pot till sauce coats the back of a spoon. There should be about 180 ml. Leave till cool. Use 4 tbsp sauce to marinate salmon for 30 minutes. Do not refrigerate. Preheat grill. Remove salmon and wipe off excess marinade. Discard marinade. Place salmon skin side down on a grill tray. Set aside 6 tbsp sauce reserved earlier (to avoid cross contamination). Use the rest for grilling. Brush cut side of salmon lightly with sauce. Grill for 4-5 minutes. Turn over and brush skin side with sauce. Grill for 4-5 minutes till charred. Adjust grilling time to avoid overcooking or undercooking fish. Remove to serving plates. Drizzle with sauce set aside earlier. Serve.