Our friends and family, and even J & I, joke about how spoiled he is to my cooking now, but in reality I wouldn't have it any other way. I have friends that think I'm crazy for making my menu plans and trying to cook every night but I truly enjoy doing it. It's just part of how I care for the one I love. Is there a chance of burnout? I guess so, but it's unlikely. I will get burnt out on baking though, by the end of the holiday season, which willl be juuuust fine with J. ;) But as long as I keep cooking mostly-healthy dinners like this one, he's a happy man.
I've said it before, and I'll probably say it many more times, but I am so thankful that we have mostly the same taste in food, because it makes menu planning so much easier! He loves salmon just as much, if not more, than I do (if that's possible!), even if he'd rather not eat much cabbage. Ha!
Anywho, you probably want to hear about the food now, huh? Deeee-vine! (yes, I know that's now how it's spelled, but for sound purposes...you know...) The soy vinaigrette for the cabbage salad is just tangy enough, and the citrus-soy glaze for the salmon? Well, it makes the dish, folks. Don't get me wrong, salmon is insanely good on it's own, but when the right, complimentary sauce is added to it...you just can't beat it! And when it's so super quick and easy, there is just no excuse not to make it. I know sometimes people fall back on quick, unhealthy dinners because of the cost or the time-savings, but I'm here to remind you all that there are healthy options out there that won't break the bank and are easy on a busy weeknight.
Salmon with Citrus-Soy GlazeAdapted from Fresh, Fast, and Fabulous Sam's Club Cookbook
- 1 Tbsp olive oil
- 4- 6 oz salmon fillets
- 1 tsp fresh ginger, peeled and chopped
- 1 clove garlic, minced
- 1/2 cup orange juice
- 3 Tbsp lime juice
- 1 tsp soy sauce
- 4 cups of angel hair cabbage
- 4 cups of spinach, thinly sliced
- 1 red bell pepper, cut into thin strips
- 1/2 cup matchstick carrots
- 1/4 cup white wine vinegar
- 1/4 cup of canola oil or olive oil
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- Heat olive oil in a non-stick skillet over medium-high heat and season salmon fillets with salt and pepper, to taste. Add the salmon (skin side down, if your fillets still have the skin on) and cook for about 4 minutes, then flip and cook an additional 2-4 minutes, until cooked through.
- Remove to a plate, and tent with foil to keep warm.
- Add the ginger and garlic to the skillet and saute over medium-high heat for about a minute. Add in the orange and lime juices, plus 1 teaspoon of soy sauce and bring to a boil. Allow to boil for about 3 minutes, until thickened and reduced to about 1/4 cup.
- Meanwhile, in a large bowl, combine the cabbage, spinach, red bell pepper and carrots. Set aside. In another bowl, combine the vinegar, oils, and soy sauce and whisk until mixed. Toss the vinaigrette with the salad mixture.
- To serve, divide the salad mixture among 4 plates, top with a salmon fillet, and spoon the thickened glaze over the top.