My New Year’s resolution is to be more gracious–To look around my daily life and remember how full it is, how incredibly blessed I am. Two weeks in, and I still need to check myself, to cut down on the complaining, and to stop being sluggish in my joy, but I am still committed to improving. How about you? What is your resolution for 2012? For so many people I know it is to eat healthier. One of the must nutrient rich super foods we can eat is salmon, which is loaded with Omega 3s, cancer fighting selenium, protein, and B12. So, why not resolve to eat more SALMON? My Asian Glazed Salmon is super simple-I swear. Stay on  your healthy eating track. I, for one, am grateful for a fast, skinny, and healthy recipe under 15 minutes…
Here’s What You Need: (1-2 servings, so double accordingly)
.5-1lb salmon fillet
4 tsps of orange or apricot all natural preserves
2 TBS low sodium soy
1 tsp sesame oil
1 tsp hot Asian mustard
zest from one orange (optional)
Here’s What You Do:

Preheat the oven broil. Whisk together all the ingredients except for the salmon. Place the salmon in a baking dish coated with organic non-stick and pour 1/2 of the glaze over the top. Broil for 4 minutes and then brush on the remaining glaze. Broil for 4 minutes more. Place the salmon on to a plate and pour the sauce left over in the pan over the top. Top with orange zest if you like a little extra zing!

*Notes: If you don’t have these Asian ingredients, it is worth getting them. They are found in the Asian section at the grocery store and they last a long time. I like these microwaveable rices that have an Asian flair. I toss them with a big handful of cilantro. This makes a great accompaniment for this salmon.

Kid Tip:
I have to confess, my kids were not home when I made this. However, I do think they would like it, as it is nice and sweet. I would toss it with the cilantro rice or cut it up into tiny pieces and serve it alongside the rice.

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Comments

  1. Bee Wright says:

    I really liked this recipe! My husband ate every bit and gave compliments. Thank you

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