NuM NuM

The picture of the salmon did not come out very good so I decided to post the photo of the otsu instead. This salmon is a great "go-to" meal during the week. It's easy prep, flavorful and takes minimal effort. Since it comes together so quickly I think I'll be making it again when I'm having one of my lazy cooking days.

I served the salmon with the highly blogged "otsu" dish that is surfing around the Internet. I wanted to see/taste what all the hype was about. It's definitely different then the "traditional" Japanese soba dish we're accustomed to. There's a lot of flavors going on in this dish and it hits your palette in many different places. You get a salty, tangy, spicy kick all in one bite. Lobster didn't care for it too much but I didn't mind it and think it would be refreshing to eat on a hot day. Perhaps not so much in February on a rainy night :)

I did however pick up a new trick from making this dish. I cooked the tofu on a non-stick dry skillet and it literally took me about half an hour to brown it on all four sides. But the end result was a firm and bouncy piece of tofu that tasted fried, and it's always nice to eat healthy "fried" food. So was the otsu worth all the hype? Nay. It wasn't bad, just not spectacular but it was fun to finally make it. If you would like to try it for yourself, you can find it here.

Asian grilled salmon – 4 servings
Adapted from Barefoot Contessa

• 2 tablespoons Dijon mustard
• 3 tablespoons good soy sauce
• 6 tablespoons good olive oil
• 1/2 teaspoon minced garlic
• 2 lbs salmon

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled

**I only made half the marinade and it was enough for the entire dish. Definitely brush the marinade over the salmon when it's done b/c it gives it lots of flavor.