Salmon Steaks with Soy-Maple Glaze

From Food and Wine Magazine

Recipe by Steve Raichlen

4 Servings

Ingredients
1/4 cup soy sauce
3 tablespoons pure maple syrup
3 tablespoons Asian sesame oil
Four 8-ounce wild salmon steaks, cut 1 inch thick
One 2-inch piece of fresh ginger—peeled, thinly sliced and smashed
2 garlic cloves, smashed
2 scallions, thinly sliced

In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.

Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.

Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.

I served the salmon over whole-wheat cous cous and a spinach salad with dried cranberries, pecans and feta cheese.

Why Samantha Should Listen To Her Mother

She was fine, no tears.

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Thanking Daddy for her new Channel Islands Surfer Girl Tee
Having an afternoon nap with Daddy

New Chair

Thank you Dancing Grandma for my new chair. I am having fun running around the house then back to my room to climb up in my chair - over and over and over again!

Growing Up

Wearing a ponytail, chatting away and dancing on the table.....

Sesame Chicken and Noodles

From Cooking Light Magazine

Serves 4

8 ounces uncooked spaghetti I used whole-wheat

1/2 cup fat-free, less-sodium chicken broth

1/4 cup natural-style, reduced-fat creamy peanut butter They sell a good one at Trader Joe's

2 tablespoons sesame seeds, divided I toasted mine

1 tablespoon brown sugar

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

1 tablespoon fresh lime juice

1/2 teaspoon hot pepper sauce (such as Tabasco) I used a bit more to make it spicier

2 teaspoons canola oil

3/4 pound chicken breast tenders, cut into 1-inch pieces

1/4 teaspoon salt

2 cups matchstick-cut carrots, chopped (about 4 ounces)

1 1/2 cups thinly sliced green onions (about 1 bunch)

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid.

Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next 5 ingredients (through hot pepper sauce).

Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt. Add chicken to pan; sauté 3 minutes. Add carrots and onions; sauté 2 minutes or until chicken is done. Stir in broth mixture.

Add reserved cooking liquid and pasta to pan, tossing to coat. Top with remaining 1 1/2 teaspoons sesame seeds; serve immediately.

Sam At The Beach

Enjoying a blood orange with Bella

Discovering Seaweed

Running top speed into the ocean (over and over again) SAND!

WATER!

Oh I LOVE the beach