Have you made your New Year’s Resolutions yet? Some years I don’t bother because, well I don’t want to disappoint myself – again. This year, however, I am not aiming so high. I’m not promising to exercise more, lose weight, drink less, eat more fruit, spend less, volunteer more, enjoy life more and get organized; all on lists of Top 10 Resolutions. I’m not saying I won’t pursue any of those very worthy goals (there’s a reason they’re on the top ten) but I have to go where my heart is – goodmotherdiet. So without further ado, here are my Top Five Food Related (of course) Resolutions for 2015
GOODMOTHERDIET TOP FIVE RESOLUTIONS FOR 2015
5 – Continue my search for the world’s best (and healthiest) pizza, although the quinoa pizza crust will be hard to beat.
4 – Pursue my love affair with exotic spices like turmeric and za’atar. That could mean jumping onto the Ottelenghi bandwagon and trying more recipes from ‘Jerusalem’ and his newest cookbook, ‘Plenty More’.
3 – Increase my support for local growers and producers. If we support the people doing it the ‘right way’, more will follow. (i.e. Buy organic local products when possible. Choose pasture raised not factory farmed.)
2 -Try something new. 2014 was the year of using new grains like quinoa, barley and farro. 2015’s something new will be experimenting with more meat free options. I have always been suspect of foods that ‘pretend’ to be other foods but I will just have to get over that. There are reportedly some really good animal product free options out there now and I’m ready to explore. Chia seeds and almond milk, here I come! Readers, please tell me your favorite products!
1 – Promote Meatless Monday as an easy way to make a difference.
So, now that our resolutions are out of the way, what’s for dinner? This Maple Bourbon Glazed Salmon is an easy but delicious and super quick ten to fifteen minute meal. The maple bourbon glaze is surprisingly delicate and makes this an elegant meal sure to please your guests. It’s a perfect combination of sweet and salt. The citrus and bourbon give it a tangy sweetness and the pepper adds the proper savory balance. When broiled properly, salmon has a ‘melt in your mouth’ consistency. Delicious!
According to Seafood Watch, The Monterey Bay Aquarium’s program which helps consumers and businesses choose seafood that’s fished or farmed in ways that protect sea life and habitats, lists wild caught salmon to be a Best Choice option but some Farm Raised salmon is considered a Best Choice or Good Alternative depending on the methods and practices used. It’s a great site for consumers to use in deciding what types of seafood to buy at the market. Just click on Seafood Watch and type in the name of the seafood you are interested in for great up to date information. It’s handy dandy! You can look up those shrimp while waiting in line at the market.
Here’s an idea! While you have the ingredients out, pour yourself a ‘Maple Leaf Cocktail’. (Just 2 oz Bourbon, 3/4 oz Maple Syrup, 3/4 oz Lemon Juice. Shake and strain into a cocktail glass filled with crush ice ). Compliments of Drink Dogma.
TIPS: I like to buy a nice side of salmon and slice it into individual portions before cooking. It makes a nicer presentation and is easier to serve. If I am serving a crowd, I make one inch slices, especially if there are several other dishes available. For a family dinner, I pre-slice into larger portions, or the sizes I think people will eat. For this method I prefer skinless salmon so the marinade has more contact with the fish, however, the skin does help keep it moist and you can still precut the slices without having to cut through the skin. The fish will slide right off the skin in perfect slices after being cooked.
Wishing you a happy and delicious new year!-J
Maple-Bourbon Glazed Salmon
- Slice salmon into one or two inch slices and place in an oiled baking dish.
- Combine maple syrup, orange juice, bourbon, soy sauce, lemon juice and pepper in a small dish. Taste and add salt if necessary’
- Pour over fish making sure to coat all pieces and the insides of each cut. Let sit for a few minutes while you preheat the broiler.
- Broil 3 to 4 inches from heat for about 3-4 minutes. Check salmon, brush with glaze and broil another 3-4 minutes. It should be golden brown and flake easily with a fork.
Photo Credits Happy new year 2015: happyanniversarytext.com Spices: iappfind.com Chia Heart: intentblog.com
Maple Bourbon Glazed Salmon
Happy new year 2015: happyanniversarytext.com
Chia Heart: intentblog.com
2 thoughts on “Wheatless Wednesday – Maple Bourbon Glazed Salmon”
Joyce! Happy New Year! I’m munching on your feta, chile and lemon spread, love it. I used red Fresno chiles which are not always available in our local store and I didn’t have any mint on hand but it is still terrific. Noam and I wish you and yours a Happy New Year! Love, Vicki and Noam
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Hi Vicki-I’m so glad the recipes are working out for you. I also change recipes often based on what I have on hand. Have a wonderful day. Happy New Year!-Joyce