I can’t remember if I’ve shared this before, but my go-to salmon recipe is Ken and Cally’s Salmon. Yes, that’s an interesting name for a recipe, but back in our late 20s/early 30s, if anyone cooked for anyone else, they got a recipe named after them. That’s just the way it was in the olden days. So Ken and Cally made us this salmon, and history was made. Cally continues to make history by being an amazing fashion designer who makes all her clothes right here in the good ol’ U S of A.

See her awesome stuff here –  Kal Reiman

Ken and Cally’s Salmon

WHAT YOU NEED
1/3 cup mirin (sweetened sake – make sure its the darker one)
1/3 cup low sodium tamari (Japanese soy sauce)
1/3 cup fresh lime juice
1 tsp ground ginger
3 dashes toasted sesame oil
3/4 lb – 1 lb salmon fillet

WHAT YOU DO
Combine all ingredients. If you want more sauce, just up the proportions, the main liquids are all equal proportion. You then can either pour some of the sauce into a tray made from foil, put salmon in flesh side down and then wrap it up as a package and grill for about 20 minutes. Or, you can pour it into a glass dish, put the salmon in skin side down, cover in foil and cook in a 375 oven for 15 minutes with foil on, 10 minutes foil off.  Serve over rice,  If you have extra sauce (usually from the foil – it can’t hold it all) you should boil it down for about 5 minutes to concentrate the flavor. We love this dish, it has lots of healthy ingredients.

Sadly, it does not photograph well as a finished product. So I will spare you the orange/beige details.

And instead, present you with this:

Congratulations Chicago Blackhawks. And thanks to the neighbors who, at least this time, didn’t call the police on children banging pots and pans at 10:30 at night to celebrate! We salute you.