Happy Tuesday, glitter girls!
After WEEKS of not cooking (Christmas Day brunch doesn’t count), I actually made dinner last night. I really enjoy being in the kitchen, and I’m trying to get back in the habit for 2013.
I was craving salmon, so I threw together a simple supper of Brown Sugar Glazed Salmon, Wasabi Mashed Potatoes and baby brussel sprouts (don’t laugh, they’re my fave!).
These recipes are super easy and require very little in the way of preparation. Neither one really requires measuring–just eyeball the ingredients, which you probably already have on hand. You could make the potatoes early and reheat them at suppertime. Piece of cake.
Brown Sugar Glazed Salmon adapted from Taste of Home
- 1 tablespoon brown sugar
- 2 teaspoons butter (I use Land O Lakes light butter for cooking)
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon reduced sodium soy sauce
- few grinds sea salt
- 1 salmon fillet (1 to 1/2 lbs)
Preheat your oven to 350 degrees. Heat the brown sugar, butter and honey in a small saucepan over medium heat. Whisk in the olive oil, mustard, soy sauce and salt. Let cool for 5 minutes. Place salmon on foil-lined cookie sheet and pour the cooled glaze over the top. Bake at 350 for 20 – 25 minutes or until the salmon flakes easily with a fork. My oven is typically on the hot side--but even so, I cooked mine for the full 25 minutes. It needed it! Serves 3 – 4.
Wasabi Mashed Potatoes
Even if you don’t like wasabi in the sushi sense, you will like these potatoes. The wasabi gives them something extra special but not necessarily identifiable.
- 2 to 3 lbs potatoes (Yukon gold or white)
- 1/4 cup milk
- 1/4 cup butter (you can even use Move Over Butter or whatever you have on hand)
- 1 to 2 tablespoons reduced fat sour cream, optional
- 1 good squeeze wasabi paste (available in the Asian section of supermarkets everywhere, even in Statesboro), or more to taste
- sea salt
Scrub potatoes (I like to leave the peel on for extra texture and fiber, but you can peel them if you like). Cut any large potatoes in half or quarters so that all potatoes are the same size. Cover with water in a medium to large pot. Bring pot to a boil, then turn heat down to a simmer. Simmer for 20 – 25 minutes, or until a fork easily pierces the potatoes. Pour into colander to drain, then return to pot over very low heat to dry the potatoes, just for a few second. Remove pot from heat. Add the milk, butter and sour cream (if you like), and (this is my favorite part) use a potato masher to mash everything up. Adjust, adding more milk, butter or sour cream until you get the consistency you want. Add wasabi to taste. Obvs, it’s better to err on the side of LESS wasabi. You can always add more later. Finish with a few grinds of sea salt. Serves 4 – 6.