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.
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.