You guys, it has been TWO weeks since my last blog update and in nearly 10 years…I can say that is, by far, the longest my little blog has gone neglected. I’m sorry!!!!
But, I was off having the time of my life in Maui for an early 10 year anniversary celebration with Mr. Prevention. You know how you have the trip of a lifetime? When you leave thinking that you can say with a very high level of confidence that you’ll never have a trip that can compare. I also realized that it was pointless to schlepp my laptop there – I never touched it. I also didn’t read work emails – quite unlike me when away, so you know I was enjoying myself.
We had relaxation and food – tough decisions on the daily: pool or beach? Snorkel or read? Happy hour or a dinner fit for foodies? Brunch or workout and have lunch at the pool? Boat excursion: night or day? Waterfalls on the side of the road: to stop or not to stop? Fish for dinner: mahi mahi or some local fare? It was a ROUGH week, you guys.
I’m going to do an entire post on Maui but it will take me a few days to compile because it certainly won’t be complete without pictures. But, I have to do it soon enough before my memory fails me as it often likes to do. In the meantime, I return to the continental United States to 62 degree weather (AMEN!) and a strong craving for seafood.
We landed at 4:30am Chicago time on Sunday morning and slept none at all on the 7 ½ hour flight. We arrived home incredibly anxious to see the girls (but I admit, I wasn’t all that anxious until after we landed and then I wanted to see them NOW already) and in need of grocery shopping and some type of a weekly menu. A menu that most definitely included some healthy eats…can’t say I was getting in my fruits and veggies last week. Oops.
I promptly meal planned and dragged the kids to the grocery store for some marathon shopping. I darted home from work, hopped on the bike (go Nicole!), made this dinner that Mark, Shea, and I inhaled (and my littlest went on strike against – her loss) and served it alongside Pineapple Fried Rice with Basil and Peanuts – it was MONEY! Easy to make and HUGE on flavor, this is a new favorite salmon recipe!
Caramelized Teriyaki Salmon
Author: Nicole Morrissey
Serves: 4 servings (6 oz salmon portion with sauce)
- ½ cup sake
- ¼ cup rice vinegar
- ⅓ cup low-sodium soy sauce
- 1 Tbsp fresh ginger, minced
- 1 Tbsp peanut or sesame oil
- 1½ lbs skin on salmon, cut into 4 filets
- 2 tsp sugar
- In a small bowl, whisk to combine the sake, rice vinegar, soy sauce, and ginger; set aside.
- Heat the oil in a large, nonstick skillet over medium heat. Once hot, add the salmon skin side down. Sprinkle the flesh of the salmon with the sugar and cook for 4-6 minutes, depending on thickness. Flip and cook 2-3 minutes longer or until salmon is caramelized. Remove salmon to a plate.
- Wipe out any residual oil from the skillet and return to the heat. Pour in the sake mixture and increase heat to medium-high. Bring to a boil and reduce to medium; allow to simmer for 4-5 minutes or until reduced by half and thickened. Return salmon to skillet, skin side up and cook for 1-2 minutes. Serve immediately, drizzled with the teriyaki sauce.
Serving size: 6 oz salmon filet with sauce Calories: 316 Fat: 15.5 Carbohydrates: 4.3 Sugar: 2.5 Sodium: 772 Fiber: 0 Protein: 39.0 Cholesterol: 105
Weekly Menu: April 7th – 11th