I’m counting the days ‘til I start working. There is no definite date yet, but hopefully, it’ll be around June. In the meantime, I’m stuck at home doing some cooking (among other things of course). The picture above is my take two of the Baked Teriyaki Salmon I prepared about a week ago. I was able to take a picture of it this time so there’s no need for me to “borrow” photos. I served it straight from the broiler. Because 1) the pan was too hot, I didn’t bother transferring it to another plate and 2) I may cause the salmon to break making them unphotogenic.

Yup, I do most of my baking using the trusty turbo broiler. Since our oven hasn’t been working for more than fifteen years, we bake our goodies using other means. Hey, whatever works.

Geeking
Speaking of the “other things” that I do, I was bored yesterday so I downloaded an ISO of Ubuntu and installed a second OS. Yes, I’m officially a Linux n00b. I played with it for a while—customized my desktop, installed stuff, chat with it, surfed with it—I actually had a blast trying it out. But at the end of the day I realized that I miss my windows. So I’m back to my sluggish, bulky and problematic XP. It’s only here that I get to use my Rainlendar and experience fully my Yahoo! Messenger (can’t get enough of those pinoy audibles—weird voices and all. ). So until they develop something like those two, I guess I’d be switching back to windows.(or probably get myself a Mac. Muahaha! :wink

Congrats CPA’s!
Kudos to my beloved friends who passed the CPA Board Exams. I knew you guys would do well. I’m so proud of you!

LIBRE! LIBRE!

Recipe
Pineapple Teriyaki Salmon
From Cooking Light

You can round out the meal with sautéed haricots verts and quick-cooking couscous.

2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon finely grated orange zest
1 (6-ounce) can pineapple juice
1/2 teaspoon salt, divided
2 teaspoons canola oil
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon freshly ground black pepper
Grated orange rind (optional)

Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.

Yield: 4 servings (serving size: 1 salmon fillet)

NUTRITION PER SERVING
CALORIES 339(41% from fat); FAT 15.4g (sat 3.3g,mono 7g,poly 3.9g); PROTEIN 36.8g; CHOLESTEROL 87mg; CALCIUM 34mg; SODIUM 644mg; FIBER 0.2g; IRON 1mg; CARBOHYDRATE 11.2g

Maureen Callahan
Cooking Light, MAY 2006