Pan Seared Salmon With A Sweet & Spicy Glaze

Who says you can't enjoy an awesome meal living in a trailer? You're living full time..you can't eat out every night. Too expensive and really not good for you. I love cooking & eating healthy. I also observe that you can enjoy your sweets and other cravings...everything in moderation. However, I do enjoy creating tasting meals that are good for you.

I love seafood!!!! I la-la-l-o-v-e LOVE it. We are also a lot closer t large bodies of water so I am enjoying the seafood up here. John is a big Salmon fan and so am I. I was going to do a simple foil salmon packet when I remembered I just ran out and was panning my grocery shopping in a couple of days. UGH...so now what do I do? Pinterest is always the main option and I did start perusing the site for salmon recipes. The next thing I know, I am looking at small houses, coffee stuff, capsule wardrobe & much more.

"Ok, enough of this!" I can figure something out on my won. As I looked in the fridge, I see the beautiful zucchini that my niece Sarah grew in her garden on the farm. I had some Kale and Baby Arugula and of course the salmon. Well....I can make some sort of salad. But I do eat a lot of salad and get tired of the traditional style of salads. So I "winged" it.

I decided to make an asian style glaze (based on the items in my fridge and pantry). Who loves fresh minced garlic?...This gal! Thank God John loves t as much as I do or he would never come near me.

Once the glaze was made, I sautéed the fresh zucchini in a zero calorie spray oil with some sea salt and pepper. Earlier, I had the salmon pieces out from the fridge to get to room temperature, I squeezed lots of lime juice along with some sea salt and pepper on both sides. I do cook with the skin on to keep everything together and not fall apart

I heated up the cast iron skillet on medium high to sear (skin side down first) the salmon. About 4 minutes it really crusted up and the top side was becoming opaque so I flipped them. Waited another 3-4 minutes and it was done.

I laid out a bed of baby arugula and kale on the plate, squeezed some lime juice all over the leaves. I added the sautéed zucchini and topped with. piece of salmon. I then drizzled the whole thing with the glaze I created. I was sure to drizzle some of the glaze on the arugula and zucchini to act as a dressing. Needless to say John said it was awesome, like something he would have in a restaurant. The presentation and taste was perfect he said. Talk like that every day will be "Beautiful Presentation Food Day".

Well it made me feel like a million bucks and most importantly it was a healthy meal that was very filling and satisfying. All this in a tiny trailer. I'm digging life right now.

Recipe for glaze I made is below. Please note, I tend to be more on the spicy side than most. Just remember there is no right or wrong and add to or take away what you want. I hope you enjoy if you try it.

Sweet Hot Glaze

2-3 cloves of garlic

8 TBSP soy sauce (low sodium is what I used)

3 TBSP rice vinegar

1-2 TBSP (I like it spicy so I used 2 1/2) chile paste

2 TBSP brown sugar

1 TBSP (or a little over) honey

I add a shot of water. I know that's not an amount. Maybe 3-5 TBSP

Add all ingredients to a small sauce pan and bring to a boil. Turn down so it simmers for 3-4 minutes. In a small bowl add 4 TBSP of cold water to 3 TBSP cornstarch. Mix well to eliminate lumps. Add mixture to simmering glaze and stir. Let it simmer another 2-3 minutes. Turn off heat and let sit to thicken a little more. Ready to serve.

* if it thickens too much you can add water. If too thin for your taste add 1 TBSP cold water to 1 TBSP cornstarch.