The New Holly Clegg Trim & Terrific Cookbook Copyright 2002, 2006
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
1 tablespoon Dijon mustard
4 (6-ounce) salmon fillets
In a small bowl, whisk together the honey, soy sauce, lime juice, and mustard. Marinate the salmon in the sauce in the refrigerator for several hours, or until ready to cook.
In a nonstick skillet coated with nonstick cooking spray, cook the salmon on each side, 3 to 5 minutes, until golden brown, crispy and just cooked through. Transfer salmon to a platter.
Add the remaining honey glaze to the skillet and simmer, stirring, until mixture comes to a boil. Return salmon to the pan, heat thoroughly, and serve immediately.
Makes 4 servings. Per serving: 272 cal, 35g pro, 19 g carb, 6g fat, 0g fiber, 88mg chol, 400mg sodium
Last night my husband nicely asked me to stop making salmon. He asked very nicely so I know he was serious. If he had been rude about it he knows he would fine himself eating salmon everyday. I'll stop making salmon but I'm going to try other fishes, even though at one point he generalized and said that he didn't like fish but I've seen him eat fish in the past.
His request had nothing to do with this recipe - he just doesn't care for salmon. He wasn't happy from the moment he saw salmon on this week's menu. This recipe was fine - not a standout but perfectly fine. I don't know why I chose a pan-fried recipe - the stink bothers me so much.
I'm taking a long, long weekend so I may be MIA for a day or two. Or maybe not. I'm taking the time off to get caught up with things and my blog is the one thing I'm not behind on because it's an escape from everything else. So, it would probably be a good thing to step back from it for a few days but I really don't wanna!
Blast From The Past: Easy Cream Puff Cake from last May. I made that for a Memorial Day cookout last year and it was a big hit. I'm thinking about making it again, yet there are so many new recipes out there I still haven't tried.
Question of the Day: Are there any foods you don't make because there are other people you cook for that don't care for them?