What pain are you willing to take on?

I finally tendered.

On a sidenote, although my digestive system has always been super steady I have been having some digestion problems on and off for about two years now. I always thought it might have been a growing lactose intolerance but now I am just sure beyond doubt that my job is not good for my health. 2 weeks in Finland I was fine, as were the past two weeks in Turkey. But two days back at work and it started up again. I am so glad I have finally sorted it out. Being sedentary for most of the day is really terrible for health, not sure how some people manage it...

Oh well five more weeks and I am out!

Marinated Salmon

Sometimes I surprise myself with my random, ingenous dishes that are whipped up out of the blue. Like tonight's salmon fillet concoction. The fillet seemed to have freezer frost and could not thaw properly so I decided to experiment with it. Since the mains for tonight was a second round of delicate wantons in seaweed and cabbage soup, Asian theme it was. Teriyaki came to mind but I always found it too sweet so while I kept the main sweet and salty tones, I dialled down the sugary part and included sour notes. "Recipe" as follows:

Marinate/soak salmon fillet in mixture of tsuyu, yuzu sauce, maple syrup, a little bit of soya sauce, and a few drops of lemon sauce. The key here was 適当に "tekitouni"　- as you wished. Leave the fillet to absorb the flavours for a few hours.

Make cuts on the skin side and pan fry skin side down with a little bit of oil first (best to first pat dry skin with kitchen towel). Flip over once skin is cooked and pour marinade into pan, not to cover the fillet but just enough to help fleshy part cook. Add a little water if necessary.

The salmon was major yums, even the picky mum said so. The sauce was super delicious with some noodles and I am sure it would be.amazing with steamed white rice.