October 1st?!?!? How in the world is it already October 1st?!?! Well, as much as I am in disbelief that 2013 is flying by as quickly as it is, I’m certainly thankful for all the blessings I have received so far this year. J and I have put up with each other for 7 months so far. I joke!! It’s been an amazing 7 months and I thank God every day for bringing this man into my life! And, at the end of the month we will close on and move into our new home together!
Our friends and family, and even J & I, joke about how spoiled he is to my cooking now, but in reality I wouldn’t have it any other way. I have friends that think I’m crazy for making my menu plans and trying to cook every night but I truly enjoy doing it. It’s just part of how I care for the one I love. Is there a chance of burnout? I guess so, but it’s unlikely. I will get burnt out on baking though, by the end of the holiday season, which willl be juuuust fine with J. 😉 But as long as I keep cooking mostly-healthy dinners like this one, he’s a happy man.
Adapted from Fresh, Fast, and Fabulous Sam’s Club Cookbook
- 1 Tbsp olive oil
- 4- 6 oz salmon fillets
- 1 tsp fresh ginger, peeled and chopped
- 1 clove garlic, minced
- 1/2 cup orange juice
- 3 Tbsp lime juice
- 1 tsp soy sauce
- 4 cups of angel hair cabbage
- 4 cups of spinach, thinly sliced
- 1 red bell pepper, cut into thin strips
- 1/2 cup matchstick carrots
- 1/4 cup white wine vinegar
- 1/4 cup of canola oil or olive oil
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- Heat olive oil in a non-stick skillet over medium-high heat and season salmon fillets with salt and pepper, to taste. Add the salmon (skin side down, if your fillets still have the skin on) and cook for about 4 minutes, then flip and cook an additional 2-4 minutes, until cooked through.
- Remove to a plate, and tent with foil to keep warm.
- Add the ginger and garlic to the skillet and saute over medium-high heat for about a minute. Add in the orange and lime juices, plus 1 teaspoon of soy sauce and bring to a boil. Allow to boil for about 3 minutes, until thickened and reduced to about 1/4 cup.
- Meanwhile, in a large bowl, combine the cabbage, spinach, red bell pepper and carrots. Set aside. In another bowl, combine the vinegar, oils, and soy sauce and whisk until mixed. Toss the vinaigrette with the salad mixture.
- To serve, divide the salad mixture among 4 plates, top with a salmon fillet, and spoon the thickened glaze over the top.