into the wild...salmon

So, Amy has been asking me to make some fish for about a month now, and yesterday at the store they had some really nice Alaskan wild salmon so we picked some up.  I made a teriyaki-type glaze with oj, ginger root, cardamom, apple cider vinegar, soy sauce, sesame oil, and honey.  Whacked it under the broiler for about 5-6 minutes...BOOYAH!

The green stuff is flash-sauteed spinach with baby garlic.  My friend pam gave me some baby garlic from her garden and it has a really nice mild flavor.  Topped the dish with some toasted sesame seeds and that was that.  Nice and light, which was good for this heat wave.  I wish there were leftovers.  Tonight I am going to make some tostadas, probably with flank steak, just because I have it on hand.  

We are seriously entertaining the idea of making fruitcakes for the holidays at work.  We have to start them really soon because they age for at least 3-4 months.  I know what you are thinking,"fruitcake is the lamest of the lame," but hold on there, how can it be bad if you are the one making it?  This is one of my theories.  If you can control everything that goes into a recipe, and you are knowledgeable about food, there should be little excuse for a total loss.  Anyway, they are going to be delicious.  We will saturate them with either brandy or whiskey and then let them age accordingly.

Got a pretty sweet bike ride in yesterday.  It was really hot though.  I am really digging my new straps for my pedals, they're great.  Hopefully I can put some on my 29'er soon.  Well, lots to do today, so I had better scoot. peace.