Hello friends. It’s been crazy around here. In Texas, that is. I’m sure you’ve heard about or seen the devastation from the floods and tornadoes all over the state. We live in Central Texas, so much of this is happening right in our backyard. Not literally, as J and I have been very fortunate not to have experienced any damage, but literally all around us it is happening, within 10 miles in some cases. It’s terrifying and heartbreaking. The lives that have been lost, those yet to be found; the homes and businesses destroyed. It’s awful. Thankfully the communities are rallying together to support those who have been affected, and J has even gone to help with cleanup in a town where families were washed away, and not all have been found yet. We pray for their recovery and for peace for their friends and family.
I’m not sure if the rain is gone from our area just yet, but even if it is….it’s going to be a long recovery for those who were affected. It really makes you re-evaluate what’s important in life, and to appreciate the life that you have. We never know what tomorrow brings, when you will see a loved one for the last time, or when that material possession that we take for granted could be stripped away…a home, a vehicle, etc.
So, hug the ones you love, make a phone call to the ones that aren’t nearby, because they could be gone in an instant. It’s sobering to see the destruction and to hear of the lives taken away so suddenly.
I’m thankful for the safety of all of our family, despite the floods and tornadoes that landed right in our hometowns, where our families still live. One was affected by a tornado, but the damage was minimal compared to what it could have been. She and the children are safe and alive, and their home is still standing, though there was some damage.
Yum, yum, yum.
Contrary to what the name of the recipe may lead you to believe (Thai chile) this is not a spicy dish, for once! It uses a sweet Thai chile sauce, so it’s a milder flavor. Of course, you could always use Sambal Oelek (ground chili paste) instead if you want it spicy.
There was plenty of sauce for all the salmon fillets, which is a must for us, and we gobbled it up. But don’t just take my word for it…try it for yourself!!
- 4 scallions
- 1 Tbsp sesame oil
- 3 garlic cloves, minced
- 1 Tbsp ground ginger
- 1/2 cup sweet Thai chile sauce
- 1 Tbsp honey
- 3 Tbsp soy sauce
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 4 salmon fillets
- salt and pepper, to taste
- 2 Tbsp lime juice
- Slice the scallions and keep the green and white parts separate. In a small bowl, combine the white parts of the scallions with the sesame oil, garlic, and ginger. In a second bowl, stir together the chile sauce, honey, soy sauce, and balsamic vinegar. Set both bowls aside.
- Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan evenly. Season the salmon fillets with salt and pepper and place in the skillet (skin-side down, if the skin is still on). Cook for 3-4 minutes and then use tongs or a spatula to flip. (If the skin is still on, now is a good time to gently peel it off with your tongs.) Cook for an additional 2-3 minutes, and then if you started with skin-on, flip again to sear the side that had the skin on it.
- Remove to a plate and cover to keep warm. Carefully wipe out the skillet with paper towels and return it to the stove, reducing the heat to medium.
- Add the sesame oil, garlic, ginger, scallion mixture and stir, about 30 seconds, until fragrant. Add the chile sauce, brown sugar, soy and vinegar mixture and cook, stirring 2-3 minutes until it thickens. Stir in the lime juice.
- Return the salmon to the skillet and spoon the sauce over the fillets. Serve the salmon with your favorite grain and veggie and top with the reserved green parts of the scallions.