Asian Salmon

Since I have been eating healthier, I have not been posting anything up because I kept everything extremely simple (ie. cooked cubed chicken with salad and a hint of lemon juice). Today, I decided to incorporate some fish into my meal! I chose Ina's Recipe because it is quick and simple. I ended up just cooking it over the stove in a skillet because I did not feel like whipping out my grilling pan. I had some broccoli and sweet potato that were begging to be used, so I happily obliged! I steamed the broccoli for 5-6 minutes in boiling water and added some seasonings to it (onion powder, garlic powder, paprika, and a squeeze of lemon). With the oven on 375 degrees F, I roasted the cubed sweet potatoes with some spices (mixed olive oil, onion powder, paprika, and brown sugar) for 45 minutes or so until it was tender. If you have never tried onion powder with sweet potato before, you NEED to try it! Something about the two just works so well together! Yum! Happy cooking!

Yields: 2 generous portions

Ingredients:
1 lb. fresh salmon fillet
1 tbsp. Dijon mustard
1 1/2 tbsp. good soy sauce
3 tbsp. good olive oil
1/4 tsp. minced garlic
Sprinkle of brown sugar, optional

Directions:
1. Cut the salmon in half and lay the salmon fillets skin side down in a dish. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle the mixture evenly over both fillets and allow it to marinate for 20-30 minutes in the fridge. Sprinkle some brown sugar over the salmon fillets just before cooking.

2. Allow a large skillet to heat up on medium with a bit of oil, about 5 minutes. Add the fillets in skin side down. Be careful not to burn yourself! Allow the skin to crisp for about 4-5 minutes before flipping. Cook for an additional 3-5 minutes depending on thickness of the fillet. Careful not to overcook because it will continue cooking as it cools!