Asian Glazed Salmon- guess I'm not tired of seafood afterall

Cooking for one isn't all it's cracked up to be. Personally I think you need an audience to be at your best in the kitchen, but hey a girl's got to do what a girl's got to do. Being alone for dinner is not a viable excuse to raid the cupboard for PBJ, though heavens knows in my single years I did just that. For all that I love to spend time in the kitchen, I spent many years living on yogurt and Lean Cuisine's. Course the jeans fit a heck of a lot better then, but that's neither here nor there.

Last night's dinner was a beautiful fillet of wild sockeye salmon - something I don't get to cook very often because the big guy's not a fan. I used a recipe from a cookbook by Legal Sea Foods that GMan brought back from Boston for me in 2006. He spent several days there and ate at Legal every single night so that's got to tell you something.

I was looking for a recipe that would mimic the salmon we had at Paul and Lynn's in Lincoln City, although I don't do charcoal (too many hibachi nightmares) so had to use the broiler instead of the barbecue. The salmon is glazed with a mixture of sugar, hoisin sauce, soy sauce, ginger and garlic then broiled until just cooked. I cooked the asparagus in the same broiler pan as the salmon to save a step, and honestly it was all ready in about 25 minutes, including making the glaze. That's the same amount of time it would take you to put KD on the table and so much tastier.   Download Asian Glazed Salmon 

It turned out quite well if I do say so myself. I could have cooked the salmon a little less because I like it just barely opague, but you've got to be careful about that. I became quite familiar with the great white telephone once when I didn't cook salmon long enough. Also I think there's a huge difference between the taste of farmed salmon and the wild variety. Wild is just so much better and worth the extra cost. By the way I made half the glaze recipe and saved the rest in the fridge for chicky wings later. The salmon was a 6 oz fillet and I ate the whole darn thing.

So listen people. Cooking for one is no excuse to avoid the kitchen. Do yourself a favor - pour a glass of wine and whip up something yummy for dinner. You're worth it!