Thursday, May 21, 2009

blood orange tahini salmon

like most of my dinners, this one started with a random purchase. i was wandering aimlessly through the produce section, past the 5000 yen melon gift sets and on into the "exotic" section, when i was hit with the smell of a blood orange. i love blood oranges, how strong they smell, their beautiful color, their subtle hint of berries. it's a fruit that's fun to just tear into, smearing and dripping the red juice on my hands and face and whatever i'm wearing. there were only two on the shelf, both sporting a half-off sticker, meaning they were super ripe and going home with me. the first i ate in the manner described above, the second i juiced for a salmon glaze.

i know, i know. i did salmon last time. it's just so yummy and cheap, i can eat it every day. i promise i'll cook a different kind of fish for the next recipe. this is good, though. you won't be sorry.

3 salmon fillets
50 mL blood orange juice
1 tbsp tahini
1 tbsp honey
1/2 tsp grated ginger
lime juice
rock salt

the olive oil is from yamaya in takaoka. the lime is from a.l. plaza in kosugi. the tahini is from peace street kitchen in toyama (you can also find white and black sesame paste at the supermarket. it'll be next to the beans and seeds, usually in the seaweed/salt/wheat gluten aisle, in a jar or tube that says ねりごま or ごまペースト, 白 or 黒. it will be more bitter than tahini, and you might need more honey).everything else is from e-town in kosugi.

let's go!
1. rub the salmon fillets with lime juice and salt. set aside.

2. warm the blood orange juice, tahini, honey, and ginger in a small saute pan, stirring until smooth. set aside.

3. place the salmon on an oiled pan. broil in your fish drawer for 3 minutes. remove, turn over and brush with the glaze. return to the broiler for 2 minutes, or until flaky.


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