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
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!