A healthy meal is needed for tonight. I haven’t had salmon in a while, and I love a soy sauce/ginger/garlic glaze on just about anything, so the combination should be delicious! I’m rounding out the meal with some baked zucchini and butternut squash. It’s a light, healthy, colorful and tasty menu!
GINGER SOY SALMON
EASY BAKED BUTTERNUT SQUASH
MANDARIN ORANGE SLICES
GINGER SOY SALMON
(Adapted from Damndelicious)
1/4 cup olive oil
2 TBSP soy sauce
2 TBSP rice vinegar
2 TBSP sesame oil
2 TBSP brown sugar
2 cloves garlic, pressed
1 TBSP grated fresh ginger
4 green onions, thinly sliced
4 salmon filets
2 TBSP honey
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp Sriracha, or more, to taste
1/2 tsp grated fresh ginger
1/2 tsp sesame seeds (optional)
In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and green onions.
In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish. Bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.
BAKED ZUCCHINI FRIES
(Adapted from damndelicious)
This recipe is a yummy and easy way to prepare zucchini. The key is not to overook it, so you end up with limp and chewy spears. Just watch it (every oven is different), and put it under the broiler when you think it’s cooked to your liking.
4 zucchini, quartered lengthwise
3/4 cup grated Parmesan
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste
2 TBSP olive oil
2 TBSP chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture.
Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.
I realize this dessert is merely opening a can or two, but sometimes that’s all you need. I’m trying to get away from sugar during the week, and yet I still crave a little something sweet after dinner. These little gems fit the bill, AND fruit fills you up, so you don’t sneak into the cookie jar later!