After a vacation, there is one thing that we all really dread. No…it is not all the unpacking and dirty laundry to deal with, although that must be done. It is stepping on the scale and seeing the extra pounds that you brought back as a souvenir.
When you eat lots of pasta, lobster risotto with foie gras, shrimp and chorizo cake eggs Benedict with home fries, butter poached lobster, foie gras with a cider donut, key lime pie more than once and of course bedside chocolates you know that you will gain weight.
Now I could have eaten broiled fish, steamed vegetables, and fresh fruit. I wouldn’t have gained four pounds but you wouldn’t have returned to read all the posts about my husband’s and my road trip. It would have been boring for you and for me. Now that we are back home, I could cook the broiled fish, etc. but it would still be boring for you and for me.
I believe in trying to eat all things in moderation and so for the coming weeks we will go back to our real life eating habits. No more appetizers, no more rich and delicious sauces made with tons of butter, and no more desserts (except my one piece of dark chocolate each night). I’ll still cook delicious food that I hope you will enjoy trying but the portion sizes and ingredients will help those four pounds disappear.
The Asian Glazed Salmon that I prepared was served with a Thai inspired Slaw with Pad Thai Dressing. The meal was colorful on the plate and filled with umami flavors. We walked away from the table happy and guilt free for the first time in weeks.
Asian Glazed Salmon
Glaze: Heat 1 tsp. sesame oil over medium heat and add 1 clove of minced garlic and sauté for 30 seconds to 1 minute but do not let brown. Then add:
1 tsp. grated ginger, 2 Tbsp. soy sauce, 1 Tbsp. hoisin sauce, 2 Tbsp. fresh squeezed lime juice, 1 Tbsp. rice wine vinegar, 2 Tbsp. peanut oil and 2 Tbsp. sweet chili sauce.
Simmer for two to three minutes to combine flavors. Remove from heat and set aside.
Garnish: Blanch a 1/2 cup of snow peas (cut on an angle) for 30 seconds, drain and then refresh in ice water. Drain on paper towel. Toss with 1/2 tsp. (or to taste) of sesame oil and 1 tsp. toasted sesame seeds, salt to taste and set aside.
Salmon: Saute a 1 lb. skinned center cut piece of salmon (cut in half if you find it easier to handle) presentation side down, in a hot oven proof pan with about a 1/8 inch of peanut oil for about 1 minute or until nicely colored. Turn and repeat on the other side. Drain excess oil from the skillet and spoon the glaze over the salmon. Then place the salmon in a 350 degree oven for approximately 6 minutes for medium rare, longer if you like your fish more done. Remove from the oven and let rest 5 to 10 minutes.
Plating: Place glazed salmon on a warm plate, garnish with the sesame seed snow pea pods. Serve with lime wedges if desired.
Slaw With Pad Thai Dressing
Dressing: Combine 5 Tbsp. bottled Thai peanut sauce, 1/2 tsp. brown sugar, 2 Tbsp. lime juice, 1 tsp. rice wine vinegar, and 1 Tbsp. peanut oil in a bowl. Whisk well.
Slaw: Empty a bag (12 – 16 oz.) of broccoli slaw (a combo of shredded broccoli, carrots and red cabbage) into a salad bowl. Pour dressing over the slaw and mix well. Salt and pepper to taste. Refrigerate for 30 minutes for flavors to mix. Remove from fridge and toss with 1/4 c. chopped roasted peanuts. Garnish with chopped cilantro and sliced green onions, if desired.
This meal is so good and it is also healthy. There is Omega 3 from the fresh salmon, cancer fighting benefits from the broccoli and plenty of fiber. There is one additional benefit from this delicious meal…I will probably be a little lighter the next time I get back on the scale.