Hi Guys!
It’s May 1st which means I officially graduate this month! I met up with my officemate yesterday for lunch so we could catch up on life. Since we’ve been in deep dissertation mode we haven’t seen very much of each other this year. It was really nice but sad. She’s leaving the day after graduation so this was our last chance to sit and chat before the big day. We tried out this new poke place in Carrboro called One Fish, Two Fish (yep, like Dr. Seuss. They actually have the quote on the wall). It was my first time trying poke and this was a pretty good intro. I also tried their Hawaiian shaved ice. I got the lemon blueberry. It was quite good but it’s also massive so if you go and get one, take a friend!
Today I’ve got a recipe for you – a marinade. I love a good marinade. You put a few ingredients together, let your meat or seafood soak up all the yummy juices, and you end up with something delicious. This particular marinade involves yuzu. I’d heard of Yuzu before thanks to my obsession with Chopped so when I went to Trader Joe’s one day and saw it I picked up a bottle. I decided to use the marinade for salmon incorporating a few other asian flavors. Reduced sodium soy sauce served as the base, and then I added in honey, and freshly grated ginger. The fresh ginger is a MUST. This was my first time actually buying ginger root – I usually just use ground ginger – but you can and will taste the difference. A pinch of black pepper and garlic powder finished it off, and after letting the salmon sit overnight I had a super simple and flavorful way to eat my salmon.
Ingredients:
4, 4 oz. organic salmon filets
3 tbsp reduced sodium soy sauce
1 tbsp honey
1 tbsp yuzu
1 tsp of freshly grated ginger
1/2 tsp olive oil
1/4 cup of sesame seeds
Pinch of black pepper
Pinch of garlic powder
Directions
Mix the ingredients together. Place your salmon in a large ziploc bag and pour the marinade in over it. Let sit overnight.
The next day preheat your oven to 400 degrees.
Take 1 tablespoon of the sesame seeds and sprinkle on top of your salmon before cooking.
I only cooked one filet at a time because I prefer to have my salmon freshly made. I cooked each for about 12 minutes. Be careful not to overcook.
Take out and let rest for 1-2 minutes before serving.
Enjoy!
This salmon was bomb. To go along with it I roasted some asparagus and grape tomatoes. Ya-UHM! 
While I didn’t use the marinade for my vegetables you could definitely double the recipe and use the other half for them. In fact I’ll be doing that next time.
This week I have a meeting with a professor at Duke to potentially work on a research project over the summer. I’ll also be meeting up with a few friends this Friday for Cinco de Mayo. Churros will most likely be involved. Other than that it’s jobs, jobs, and more jobs. I may also do a day trip on Tuesday, but we’ll see.
Hope you guys have an awesome week.
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