Dinner last night was superb: King Salmon teriyaki and a side of Zingy Cucumber salad.
The salmon was incredibly easy to make. I started by making Teriyaki sauce a la Mark Bittman: half soy sauce and half mirin, simmered, tossing in some minced garlic and ginger near the end. When the sauce was ready, I put in the fish, skin up, and turned it every couple of minutes until it was done, which was more than five minutes and fewer than ten. After plating the fish, I spooned some sauce on top, and put a dollop of the cucumber salad on the side.