Balsamic Glazed Salmon

I hope you all had a wonderful Labor Day Weekend! It was super hot in California... it's like summer started just as it's supposed to end. I went to Laguna with friends and walked along the beautiful beach.

Sunday marked the beginning of 'No Sugar' once again. I feared that I would go through the 'withdrawal' stage again but it never happened. It seems that my cravings were just a matter of habit. Anyway, it's been a breezy couple of days. I hope it lasts.

I'm in the kitchen today... cooking as many things as possible. I like to get ahead of things and have things all ready to go so I don't have to dirty the kitchen so many times during the week. So far I've made this delicious Balsamic Glazed Salmon with Edamame and Green Beans, Quinoa, and Butternut Squash Bisque.

I'll leave you with this quick Balsamic Glaze for salmon. It's a recipe from Giada and for a quick change up on salmon, it's a winner.

Remember, cook salmon for 8 minutes per inch of thickness. If your salmon is less than an inch... lower the time accordingly. I roast my salmon at 450 degrees because i really enjoy a bit of a crust on the outside. My mother bakes hers at 350 but I think she likes it softer (also takes longer to cook). Either way will lead to delicious salmon in this case.

After you have salt and peppered your salmon filet's (6, 4 oz. filets), place them in the oven at 450. Cook 8 minutes per inch or check the salmon by pressing with your finger, when it resembles how the tip of your nose feels when pressed, it's done. Remove from the oven and brush with the following glaze.

Balsamic Glaze

3/4 cup Balsamic Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dijon Mustard
1 clove of Garlic, finely minced.

Bring ingredients to a boil and reduce to low. Allow the glaze to simmer until thick. Brush or spoon over cooked salmon.

Thai Cabbage Salad

How one thing leads to another. Starting with a trip to Houston and no kitchen. 

Breakfast: Veggie Omelet and some fruit. (Okay, i should've asked that i receive no toast/potatoes/jam/very little oil but i'm only human and i forgot)

Lunch: Veggie Salad-Dressing on the Side (smart choice)

 Dinner: at Kona Grill. Cabbage Salad. 

Dessert: room service at 10 pm. 

 I have an excuse; Chocolate, Ice Cream, and Caramel Sauce help me deal with my emotions. I should use that more often. 

Ignoring the fact that i fully indulged in my cravings, let's focus on my dinner salad. It comes to me as a MASSIVE bowl of cabbage, light Asian Dressing, Veggies, and Peanuts. It's crunchy, light, sweet, and filling.  I love it. Thus, i must eat it again and here's how i did it. 

Five Ingredients + Peanuts +Dressing = YUM. 

Toss and Eat

ThaiCabbageSalad

Ingredients

4 tablespoons lemon juice

1 tablespoon plus 1 teaspoon peanut oil
1 tablespoon brown sugar 
1 tsp honey
1 tsp soy sauce
2 teaspoons Thai fish sauce
1 green cabbage, finely shredded
10 leaves spinach
1 small red onion, sliced extremely thinly
3 peeled and grated carrots
1/2 cup chopped fresh cilantro leaves
Honey-roasted peanuts

Instructions

In a large mixing bowl, stir together the lemon juice, oil, sugar and fish sauce until the sugar is dissolved. Add the cabbage, spinach, onion, carrot, and cilantro and toss well. The dressing will coat the ingredients very lightly. Throw in a handful or two of peanuts, toss again, and chow down.