Not that I know anyone like that ;)
But when you have a cooking blog (or a whatever blog - as this one has certainly morphed itself), the tendency can sometimes lean toward difficult recipes with a gazillion different ingredients - and while these have their place in the world of great cooking, when you arrive home at 5:30 pm on a weeknight, starving after a long day and still have to get a run in before dinner, Beef Bourguinon isn't really your best option.
Connected to that, those who read me regularly know of my commitment to eating heart healthy foods like spinach and salmon at least twice a week - keeping things about as simple as they get.
But how do you embrace simple without making it boring?
If I had to eat some kind of same old oven baked salmon twice a week, it wouldn't be long until it would be off my menu. The same applies for any type of healthy eating - we have to get out of the mindset that tells us healthy doesn't taste as good as, say, fried dough.
While I have always been an advocate of all things fried - particularly bread products - I have come to learn that fresh food cooked lovingly with simple, yet tasty, ingredients can be every bit as crave worthy - like today's featured recipe for Salmon in Sweet Chili Glaze.
I would like to tell you I came up with this simple, easy and delicious glaze/marinade myself - but if I did, I'd be lying.
The base for this actually came from Epicurious: Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils.
In truth, I almost didn't try this because the pea tendrils - a decidedly not simple ingredient - threw me off.
But then I read the recipe reviews (good practice) and saw that other cooks had made the dish as a stand alone or with spinach to accompany.
So that's what I did.
A really simple recipe that I hope you'll try as you make a commitment to your own good health. I served mine with sauteed spinach and quinoa cooked in low sodium chicken broth and sprinkled with green onion (Deelish!)
Salmon in Sweet Chili Glaze
For printable recipe click here
- Non stick vegetable oil spray
- 1/4 cup Asian sweet chili sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon finely grated peeled fresh ginger
- 4 6-ounce wild salmon fillets with skin
- Line rimmed baking sheet with foil. Coat with nonstick spray.
- Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
- Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.