Mad Cooking

It's Monday morning and I'm depressed. So let's do something lighthearted.

Do you clean out your sauce bottles to the last drop? Your tomato ketchup clings on to the bottom and sides of the bottle and to optimize your money's worth, you turn the bottle upside down so that whatever remaining sauce trickles and pools at the bottleneck.

But it doesn't always do that because some still cling stubbornly to the sides. This is where mad cooking comes into play. Welcome to the first episode of PH's Mad Cooking.

In one corner you have an empty bottle each of tomato ketchup and chilli sauce. But they are not really empty because you can still get some mileage out of the remnants that are stuck to the bottom and sides.

In another corner, you have some sad pieces  of a lemon which had contributed it's best to a lemony bake. So what do you do? You squeeze the life out of the lemon pieces into a measuring jug and transfer the juice into the empty chilli sauce bottle.

Shake, shake, shake. Then you transfer the liquids into the empty tomato ketchup bottle. Shake, shake, shake. Then your pour the contents back into the measuring cup.

And in yet another corner, you have this beauty of a salmon fillet. Look at that. Cost me a small fortune. I am not rich and salmon is a luxury to me. One of the top ten reasons why I have to work even though I am burnt out. How much did it cost? Let me nip to the rubbish bin to take a snap. 

Now, take a clove of garlic and run it though a garlic press. The crushed garlic goes into the measuring cup containing the lemon juice/tomato ketchup/chilli sauce. To that, add a tablespoon of maple syrup, another luxury item in my house. Lastly, a tablespoon of Braggs Liquid Aminos. Also a luxury item. Stir, stir, stir.

Then pour the whole lot onto the salmon and coat the fillet with the salty lemony garlicky sauce. Preheat oven to 200C and grill the fish for about 13 minutes. Baste after 10 minutes. And hope for the best. This is after all, Mad Cooking.

Tadaah.....!! 

Well, well! I must say that this salmon fillet tastes really good. The outside is just cooked and the inside is still pink, tender and juicy. Look at that. And I love the lemony sauce. Mmmmm....

Honestly, the grilled salmon fillet that I have eaten at the restaurants is usually a tad overcooked. And overpriced. A spot of mad cooking has convinced me that if you want proper grilled salmon fillet at half the price, do it at home.

I am satisfied that I extracted all my leftover tomato ketchup and chilli sauce, well almost. 

There is no recipe for today since this is mad cooking. Mad but not bad.