Tag Archives: easy weeknight dinners

Toasted Sesame Ginger Salmon

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So to say life has been busy lately would be an understatement. And it’s only getting busier as the year goes on – but I’m not complaining! Between heading to our respective offices for 40+ hour weeks, hitting the gym, Pilates (me), basketball (him), everyday errands, chores, social engagements and finding time to relax, it adds up to a lot. In the mix of everything cooking well-balanced meals can definitely get pushed to the wayside in favor of convenience. I’m more than guilty of the bowl-of-cereal for dinner strategy, more than once, in the past couple of weeks.

But no more. Enter my new fabulous Google Spreadsheet complete with “Week Of” headers, links to mains, links to side dishes, and notes about how it came out/modifications made and we no longer have any excuses. Oh no, I absolutely don’t work in technology and geek out over things like a meal planning spreadsheet.

I’ve started planning out weekly meals on Sundays and hitting Whole Foods/Trader Joes for all of the necessary ingredients/weekly staples so we’re always fully stocked. I’ve found that when I’m prepared with all the necessary ingredients, I enjoy cooking a lot. Also, I’m a lot less likely to get flustered, cause the smoke alarm to go off, or make a complete disaster out of dinner. So I’ve been internet/cookbook/magazine researching and choosing 5 entrees for the week (and running them by boyfriend to make sure we’re both on board for them) and getting all the ingredients on our weekly grocery run. Then depending on what we’re in the mood for on a given Monday-Friday night, that’s what gets made. That allows for flexibility, while still ensuring a tasty (and thought out!) meal, even on the busiest of weeknights.

It’s easy, it’s healthy, it’s well-balanced, and with a little bit of planning, comes together almost as easy as that bowl of cereal. (Does it not take anyone else a solid 5 minutes to slice a banana in their cereal? Just me? Ok.)

So last night, I was feeling inspired. (Before, during and after I fell off the chair I was standing on while re-organizing our pantry. Can you tell OCD over here is feeling better?)

As I was putting together our meals for the week via my trusty Google Doc, I stumbled upon a Toasted Sesame Ginger Salmon recipe from How Sweet It Is.

I regularly scroll through Jessica’s blog because her baked goods look so damn tasty, and her photographs are beautiful. Yes I do judge a book (food) by its cover (photograph) in case you were wondering.

In addition to about 17 cookie recipes, this Salmon instantly caught my eye. So onto the Google Doc it went.

We have some variation of salmon at least once a week. And seriously this was the best yet. Not only does the marinade pack it with flavor, but broiling it gives it a nice little crisp on top, and the glaze just takes it over the edge. (Extra points for when the glaze coats the brown rice making it completely irresistible.)

Just make this.

Recipe via How Sweet It Is

Toasted Sesame Ginger Salmon

serves 2-4

1 1/2 pounds raw salmon

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

 

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

 

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

 

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

 

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork.

 

You can flip the salmon halfway through cooking if desired.

 

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

 

Sesame Ginger Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

 

Combine all ingredients in a bowl and whisk until smooth.

 

Pour over salmon.

I served with long grain brown rice, and aside from a large glass of red wine, I’m not sure there is anything I would have added to this dish. It was that perfect.

Seriously, I now want to make everything on her blog.

I also (clearly) do not embarrass easily.

Have a lovely Thursday! :)

Dinner Party!

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Happy Wednesday!

(Does anyone else say Wed-nes-day whenever they type or read Wednesday?) I actually just realized I do that as I typed out Wednesday 3 times.

I’m currently watching last night’s New Girl on-demand and laughing hysterically, by myself. I love this show.

I got about 5 minutes into Glee before I had to turn it off. I really don’t like shows where the plot veers into uncomfortable territory – like Quinn and Puck plotting to get their baby back from Shelby. I also don’t like it when they sing songs I don’t know every word too. Glee we’re on hiatus.

In mosquito news, I only woke up with one new bite (on my pinky on the knuckle… seriously?) and then at approximately 7:23 am this morning something fantastic happened.

As I was making the bed I saw the little bastard fluttering around the room planning his next attack.  I readied myself and with one final round of applause for his efforts, I clapped.

Got him.

Then I washed my hands 11 times.

Mosquito 4, Kristine 5

Game over.

**********

I’ve been feeling a little inspired in the kitchen this week, which never really happens, so when the feeling comes, I go with it.

Monday we had turkey burgers with pesto and parmesan with sweet potato fries, and last night I wanted to make a couple of recipes my mom had sent to me. And have a dinner party with Ina and Giada.

Boyfriend had a late basketball game, so in the meantime I got to work in the kitchen, with a Chopped marathon blaring in the background. I was ready.

I ended up making Ina Garten’s Easy Sole Meuniere, which took 10 minutes to prep and 10 minutes to cook.

My kind of cooking.

Ingredients

  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 fresh sole fillets, 3 to 4 ounces each
  • 6 tablespoons unsalted butter(I used 3 because I apparently misread the recipe)
  • 1 teaspoon grated lemon zest
  • 6 tablespoons freshly squeezed lemon juice (3 lemons)
  • 1 tablespoon minced fresh parsley

Directions

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

 

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

 

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them.

 

Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they’re done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

As a side (that we’ll have for about 2 weeks since it made so much food), I went with Giada’s Herbed Quinoa.

Ingredients

  • 2 3/4 cups low-sodium chicken stock
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups quinoa

Dressing:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

 

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Both were delicious and filling without being heavy. And we have plentyyyy of leftovers! :)

Highly recommend both of these dishes – they’re light, filling and really flavorful. And EASY. Which in my book beats out everything but delicious.

And now, it’s Modern Family time. Have a great night! :)