Okay, in case you were worrying, I’m back in check with my healthy eating. I know you were all just waiting around, fretting over whether or not I was still lagging behind the healthy eating wagon, but – good news! I’m back, baby. Fired up, too. However, I could fall off said wagon at any second though, because as I write this it’s nearing happy hour … and I do love ‘me a nice glass of wine when the punks are done with their homework. I swear, fourth grade math flat stresses me out.
Speaking of vino … in light of my current healthy eating kick and all, I’ve been trying to keep my nightly wine consumption to just one glass instead of one whole BOTTLE (progress!). But that’s a whole different issue we won’t go in to today.
“Hello, my name is Leah and I have issues.”
Speaking of issues, does this ever happen to you? When I decide to go on a ‘diet’, something bizarre happens in my brain, and things tend to go really badly for me. I get all resentful, crabby, and stressed out if I think something is being taken away from me, like foods and cocktails I love (see what I mean? ISSUES.). That’s why I’m trying to fool myself by simply ‘eating healthy’ and not attempting to follow a dreaded ‘D word’. I call this the Jedi Mind Trick.
“Help me Obi Wan, you’re my only hope!”
Gosh, I’m so glad I have you all as my sounding board bored! Thanks for reading. You guys are like therapy for me. And now that I’ve annoyed you to itty bitty pieces, let’s talk about the salmon, shall we?
I absolutely LOVED this dinner. I can’t say enough about it, in fact. The glaze is sweet, salty, and tangy, and the sear-roasting process gives the salmon the most delightful crust. We enjoyed it over plain jasmati rice, with a simple side of wilted spinach. It would be lovely over wild rice too; I might try that next time.
Company worthy? Check. Healthy at the same time? Check that, too. I can’t wait to make it again! ENJOY!
HONEY & SOY GLAZED SALMON
- 4 T. honey
- 4 T. soy (La Choy is on sale this week, 1/13/10 to 1/19/10, if you’re running low!)
- 3 T. fresh lime juice (yes, I said FRESH!), plus additional lime wedges for garnish if you’re in to presentation!
- 1 T. Dijon mustard
- 2 T. water
- 1 ½ t. cornstarch mixed with 2 t. water (optional; I like a thicker glaze)
- 1 T. neutral cooking oil
- 4 – 6oz. salmon fillets, skinned (Premium Alaskan Coho fillets are on sale this week, 1/13/10 to 1/19/10)
- Your favorite cooked rice, for serving (I like Jasmati or a wild rice blend)
Preheat the oven to 400.
In a small bowl, whisk together the honey, soy sauce, lime juice, mustard, and water. If you like a thicker glaze, give the cornstarch and water a little stir and add it in to the honey mixture. Whisk well to blend. Set aside.
In a large oven proof skillet, heat the oil over moderately high heat until hot but not smoking. Cook the salmon, skinned side up, for three minutes. During this three minutes do not poke, fiddle with, or scoot the salmon around in any way. Just let it form a lovely golden brown crust. After three minutes, flip the salmon and transfer it to the oven. Continue to cook for an additional 5-6 minutes, or until the salmon flakes easily with a fork and is just cooked through. Transfer the salmon to a plate. Place the pan over medium heat, reminding yourself that the handle of the pan is still extremely hot. Give the glaze one last whisk and add it to the pan. Simmer, stirring, for about a minute. Place a scoop of rice in the middle of each serving plate. Place a salmon fillet atop the rice, and drizzle with the glaze. Garnish with lime wedges if desired.
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