This sleepy mama has been reading everyone else's blog and procrastinating writing my own. Typical. Baby Girl finished her breakfast and matter-of-factly asked for some chocolate. I gladly gave her some, not because I'm trying to come from a place of "yes" rather than saying "no" all the time. Nope, my first thought was that I needed a few more minutes to write my Friday post. Bad mama, bad mama, bad mama!
Last night was a hoot! I got my hair did, a glam make-over, and a ton of quality time with some of my besties! More pics and deets to come! Here's a sneak peek of the hostesses.
As promised, I'm sharing a healthy one-dish salmon recipe today.
- adapted from Self Magazine -
2 tbsp low-sodium teriyaki sauce (we didn't have any so I used soy sauce)
1 tbsp honey
1 tbsp rice vinegar
4 tsp chopped garlic, divided
1 tsp grated ginger
1 tsp dark sesame oil
2 tsp lime juice
6 salmon fillets (we made 2)
1 lb brussels sprouts, halved (I bought the pre-washed, steam in bag from Trader Joe's)
1 tbsp canola oil, divided
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/2 lb shiitake mushrooms, thinly sliced (we didn't have any but it would have been amazing with them)
Preheat oven to 450. Combine teriyaki sauce, honey, vinegar, 1 tsp garlic, ginger and sesame oil. Place salmon in a small shallow dish. Sprinkle with 1 1/2 tbsp teriyaki mixture and marinate for 15 minutes.
In a second bowl, toss brussels sprouts with 1 1/2 tsp garlic, 1/2 tbsp canola oil, 1/4 tsp salt and 1/4 tsp black pepper. Coat a rimmed cookie sheet with cooking spray. Spread brussels sprouts in pan in a single layer, cut side down. Roast until brown, about 5 minutes.
Toss mushrooms with remaining 1/2 tbsp canola oil, 1 1/2 tsp garlic, 1/4 tsp salt and 1/4 tsp black pepper. Move brussels sprouts to center of pan, top with salmon, andplace mushrooms around edges. Roast, stirring mushrooms occasionall, until salmon is just cooked through, 8 to 10 minutes.
Top salmon with remaining teriyaki mixture; serve over brussels sprouts and mushrooms.
H&M Hofer Rose
We picked up this random Rose on sale and paired it with our salmon dish. It was more acidic and fruity than most Rose's, but paired excellently with fish. Try it, on sale at Whole Foods!