So in my attempts at eating better, I have decided to incorporate more fish into our diets. I love salmon, and salmon apparently has a bazillion health benefits including, but not limited to, much-needed omega fatty acids, and vitamins D, B12, and B3. All stuff we totally need more of in our diet.
I found the following recipe on cdkitchen Saturday night. Bobby cooked the fish all by himself, marinade and all, so I can't take any credit for it's fabulousness. But it was divine! We loved it. No, we loooooved it. The kids gobbled it up, too, which is the ultimate reward in kitchen slavery.
Sesame-Crusted Salmon Teriyaki
Ingredients:
1/2 c. soy sauce
1/4 c. honey
1 tbsp. lemon juice
4 (6 oz.) salmon fillets
1/2 c. sesame seeds
Kosher salt
Cracked black pepper
Directions:
In a large resealable plastic bag, combine the soy, honey and lemon juice. Add the salmon, coating well, and seal the bag. Let marinate for at least 1 hour and up to 6 hours.
Remove the salmon from the bag and discard the marinade. Spread the sesame seeds on a plate and season the salmon with salt and pepper, then coat both sides with the seeds, patting them so they adhere.
Heat grill to medium-high. Brush grill surface with oil. Grill salmon, rub side down, for 4 minutes. Turn fish over carefully and continue cooking and additional 4-5 minutes or until just done. The fish should appear slightly translucent and moist.
So, this recipe was fantastic, and obviously a grill must be used. I don't grill--at all. I leave that up to Incredible Husband. He did a fantastic job, and it was super easy. I made a couple of easy-peasy sides to go with it, and BAM! A superb and healthy dinner.
Roasted Root Veggies (and summer squash)
Ingredients:
2 sweet potatoes, cut into 1 inch pieces
2 large carrots, cut into 1/4 inch rounds
1-2 summer squash, cut into 1/4 rounds, and cut in 1/2 again
olive oil
salt & pepper
Heat oven to 400 degrees fahrenheit
Toss chopped veggies in a glass baking dish with 1/2 tbsp. olive oil.
Season with salt & pepper and put into oven for 15-20 minutes, or until carrots are soft.
Ready to be fired up!
The final product. I also made some buttered cappellini to go along with it--not too bad if you don't go crazy on the butter.
Delicioso!
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