Salmon bulgogi, and something new

Sometimes I'm attracted to weird recipes. Like this one for Salmon Bulgogi. It sounded curious. Salmon what?

Just kidding. I know a little about bulgogi. Usually it's made with beef. But I was in the mood for some nice healthy salmon--omega 3, y'all!-- so I decided to give it a whirl.

I changed a few things, of course.

The temperature seemed too high, for one thing. 500 for 8 minutes! I'm not looking to serve salmon chips for dinner. And since I didn't have center-cut fillets but tail pieces, I knew it would cook faster anyway. So I reduced the heat to 450 and cooked the fillets for 6 minutes. For my taste, they were still overcooked, but for a normal person, like the husband, they were just right. I like my fish pretty much raw, though, so you have to take what I say and adjust it.

I also doctored up the veggies with some ginger and mirin, and served the whole thing over rice. I'm half Chinese, and Chinese people can't eat fish and stir-fried vegetables straight up. That's just not right.

Final verdict? Bright and flavorful, with a kick. I'd like a little more of a sauce--next time I might turn the glaze into one. The husband is less sauce-happy than me and liked it just the way it was.  Definitely something I'll do again --next time maybe with beef or chicken.

One last thing, but not about the bulgogi. I started a new blog. "What the what?!" you're saying. Yeah. I had this idea, so I'm trying it out. It's not about food, if you can believe it. I decided I wanted to start noticing things a bit more thoughtfully--sometimes small, pedestrian things strike me but I quickly forget about them. Having an iPhone is a nifty way of capturing these moments, and reminding you about them later.  I want to fit a little more creativity into my daily life, and I suppose that's the gist of this new blog: observe, capture, reflect.

It's a tiny baby newborn blog, so be kind. You can find it here.