The Very Best Teriyaki Salmon Recipe

This is the best and easiest teriyaki salmon recipe I have ever tried. (Ok, I haven’t tried that many.)

I make this recipe about once a week, rotating my fish selection. The photos here are of salmon. Last night we had this with a new fish that I picked up at the farmers’ market last Saturday – I think it was called Cobia. Delicious as always!

I got the original recipe out of a book: Japanese Women Don’t Get Old or Fat. I borrowed it from my mother in law a while ago and have not given it back yet… there are just too many good recipes in there.

Teriyaki Salmon Recipe

Ingredients

  • 4 4-ounce pieces of salmon (works well with any firm fish – tilapia is the only one I’ve tried that doesn’t work well and that’s because it tends to fall apart)
  • 2 tablespoons canola oil, olive oil, or ghee

For the marinade:

  • 2 tablespoons soy sauce
  • 3 tablespoons mirin

For the teriyaki sauce:

  • 1/4 cup mirin
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar

Instructions

  • Mix the marinade and let the salmon sit in it, flipping once, for about 10 minutes.
  • Meanwhile, make the teriyaki sauce by mixing those ingredients (soy sauce, mirin, sugar).
  • Heat the oil in a skillet over high heat.
  • Remove the salmon from the marinade and pat it dry with a paper towel.
  • Reduce heat to medium and cook the salmon, skin side down, for about 5 minutes.
  • Flip the salmon and cook for one more minute (skin side up).
  • Whisk the teriyaki sauce one more time to make sure the sugar is dissolved, then pour it over the fish.
  • Tilt the pan to spread out the sauce and use a spoon to spoon some over the top of the fish.
  • Cook for about 1 more minute to let the sauce thicken.
  • Remove from heat, and pour any extra sauce over top of the fish.
  • Serve with fresh rice and a veggie side.

The only changes I made from the original recipe are:

  • I use a little more oil and sugar. It still doesn’t have a lot of oil or sugar.
  • I don’t remove the fish to wipe out the oil before I add the teriyaki sauce. It’s an extra step to reduce the fat but I don’t really mind skipping that. Fats make this dish yummy.

Original here.

Hello!

::Wave::

Hello? Anyone there?

Gosh it’s been a while.

Where did we leave off? Oh yes… we were leaving Hoboken and I was pregnant with #2.

And now here we are:

Kurt turned 3 in April. Calvin turned 1 in June.

We took a weeklong trip to Boulder, CO a few weeks ago and that is where most of these pictures are from. The last one is me and Calvin at a farm near our house (Terhune) where you can do berry picking, and on weekend evenings we listen to live music and drink wine there.

I have lots of things to update about, and hopefully I can make some time to do more posting!

Talk to you all, if anyone is still reading, very soon ūüôā

Recipe: Yogurt Oatmeal Raisin Cookies

Both Bobby and I have a major weakness for really good oatmeal raisin cookies. I also happen to have a jar of homemade yogurt in my fridge from my dad’s girlfriend¬†(she makes it from raw milk they buy in PA!) that I wanted to do something with aside from yogurt breakfast bowls.

So I set out to experiment with a yogurt based oatmeal raisin cookie. It came out GREAT. I will warn you – these are not very sweet (on purpose) and could probably be eaten for breakfast or a healthy/hearty snack – but in my mind they are also the perfect dessert.

I haven’t gotten Kurt into these yet (to be honest, he doesn’t like ANY sweets, and thank goodness – have you ever met a 20 month old boy who doesn’t want candy? That’s my son) but that’s ok… more for us.

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Here’s the simple recipe:

Yogurt Oatmeal Raisin Cookies

Ingredients

  • 2/3 cup plain yogurt
  • 1/4 cup packed light brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2.5 cups whole oats
  • heaping 1/3 cup raisins
  • 1/3 cup shredded coconut (unsweetened)

Directions

  1. Preheat oven to 350F.
  2. Mix together the yogurt, sugar, egg, vanilla.
  3. Separately, mix the flour, baking soda, cinnamon, and salt.
  4. Add the flour mix into the wet mix; mix well.
  5. Add the oats, raisins, and coconut – mix well.
  6. Make large (1/3 cup or so) scoops of the dough into round cookie shapes and bake for 13-15 minutes on a baking pan sprayed with Pam.

This made 8 very large cookies. If you prefer smaller ones, reduce the cooking time by about 2 minutes to accommodate that!

Hope you get a chance to enjoy these yummy healthy yogurty oatmeal raisin cookies!

And Happy New Year if I don’t check in before then!

A Day in the Life – 20 Months

As we near near the middle of December, Kurt and I are finally starting to get into a routine. I have been off of work since just before Thanksgiving and I am spending 2 full days a week with him as well as 3 afternoons (he is still in preschool/daycare 3 days a week, 6 hours a day).

Kurt is 20+ months now and growing and learning more each day. I do love getting to see how much he changes in such a short time.

On our full days together, our day usually goes something like this (this is what happened today!):

6:30-7:15 – Wake up time. I get Kurt from his crib and bring him back for snuggles and nursing in our bed.

7:15-8:00 – Hang out together in the living room, read books, snack on some berries, drink coffee or tea (me!) play with cars and trains and ramps, etc… while we both fully wake up.

8:00-8:30 –¬†Bobby gets up and hangs out with¬†Kurt while I start on breakfast. We usually have some combination of eggs, yogurt, bacon or veggie sausage,¬†toast, fruit, or oatmeal. Today we happened to have scrambled eggs on english muffins with melted cheese. Kurt just had the eggs and a yogurt.

8:30-9:00¬†– Breakfast time! Bobby leaves for work somewhere between 9-9:30 and then it’s just me and Kurt.

9:00-10:00 РStraighten up the house, get dressed and ready for the day.

10-11:45 РMy cleaning lady came today so I let her in and walked her through what needed to be done. Then we went for a walk to the main street in Hoboken (Washington Street) because I needed to pick up a few presents. After that we went to the playroom in our building and played with toys for a while.

(In the morning we usually do an activity such as: walk to the park, cook something in the kitchen, draw with crayons or finger paint, read books, play with trains some more. If Kurt is entertaining himself I might get into some heavier cleaning, organizing, or Рgasp! Рreading or do work of some sort.)

11:45 Р2:00 РWe headed into the city today to meet up with Bobby and another couple (our former neighbors) plus their ten month old little girl. We ate lunch at BCD Tofu House in Koreatown. So good! I got the Bibimbap lunch special which also came with a small soondofu seafood soup. Kurt fell asleep for a few minutes at the start of lunch but was awake the rest of the time. He ate a lot of fish and rice.

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(Kurt usually naps from 12:30-2:30 or so.)

2:00-3:00 РWe headed back to Hoboken, stopped at another store to pick up another present, and came home. I took a short work call that ended in Kurt crying (because his car fell off the table, how TERRIBLE) and then I nursed him briefly to get him to take his nap. It worked.

3:00-5:00 – Kurt naps. I work, write this post, answer some emails from my lawyer (we’re in contract on a home out in central NJ), and will probably try to get in a little bit of reading. Sometimes I do a work out video or take a nap myself during his naptime.

5:00-6:30 – I prep dinner, Kurt plays with various trains, puzzles, cars. At this point I will sometimes put on Little Einsteins for him so I can focus if dinner prep is particularly demanding. We are doing Blue Apron so I cook that three nights a week; the other four¬†nights I will either make something simple like pasta or we’ll order in or go out with friends. If Bobby cooks he likes to make something more interesting than my simple meals ūüôā Sometimes Kurt “helps” me in the kitchen on his Learning Tower. I chill out and read if there’s time. Tonight’s dinner is¬†Spiced Pork Chops with Charred Poblano Salsa & Sweet Potato Mash (YUM).

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6:30-8:00 РWe hang out, dinner is usually ready around 7 (which is when Bobby normally gets home), then we eat and have more storytime after dinner.

8:00-9:00 – Bobby does bedtime routine – bath and then bed. He sits with Kurt until Kurt falls asleep (which sometimes happens in 5 minutes and sometime a lot longer).

9:00-on – If I’ve managed to stay awake this long, Bobby and I will hang out and maybe watch something on Netflix (sometimes while eating ice cream). (I have NOT been able to stay awake lately due to the fact that I am – surprise! – pregnant again, so this does not happen often… what usually happens is I pass out on the couch or in bed just around when Kurt does. By the way, I am nearing 13 weeks now and my due date is in late June.)

I give major major kudos to those who are stay at home moms. The job of being a mom is way harder than the job I had when I was full time in the office. I am treasuring it now because I will probably go back to work at some point in the near future!

Would love¬†to hear your ideas for activities to do with a 20 month old. They are so inquisitive ūüôā

Did you catch my sneaky announcement in this post?

Until next time!

Corn Chowder Soup Recipe – Lightened Up (Lower Calorie, Lower Fat)

Happy Monday eve! I started writing this post nearly two weeks ago and finally wanted to finish so I could share this awesome recipe with you all.

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These past two weeks have been a doozy for me Рthis is my first few weeks off from work and I still feel like I am going nonstop between errands, watching Kurt, and learning how to exist without going into an office every day.

(Recap: I’m taking an indefinite work leave as of December 1st; we’ll be moving out to a more suburban area in February; Kurt is on a decreased preschool schedule.)

I should really be doing a Thanksgiving recap because I made the amazing Vegducken that was making the rounds this year BUT it’s now almost a month past Thanksgiving and I made this light version of a cream of corn soup and I simply cannot deny you the recipe; it’s just that good.

I was at Whole Foods and saw this SOUPS & stews special magazine by BH&G; one of my goals for December is to make more soup so I picked it up.

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They had a version of corn chowder but it called for two cups of half and half and Bobby¬†can’t eat something like that (creamy soups upset his stomach). So I made a few changes. Here’s my take on this – it’s a whole lot lighter than the original, but really really tasty. I found it super creamy and rich even with my changes.

Lightened Up Corn Chowder

Ingredients

  • 4 slices reduced sodium bacon
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup thinly sliced celery
  • 2 cloves of garlic, minced
  • 3 Tablespoons butter
  • 1/3 cup flour
  • 1 14-oz can of whole kernel corn
  • 14.5 oz chicken broth
  • 2 teaspoons fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup half and half
  • 2.5 cups plain unsweetened almond milk

Instructions

  1. Cook the bacon in a large skillet or soup pan; pat excess oil off the bacon with paper towels. Keep the drippings in the pan. Crumble the bacon (it will be sprinkled on top of the soup when serving).
  2. Heat the bacon drippings to medium. Add the onion, carrot, celery, and garlic. Cook about 10 minutes or until the veggies are soft, stirring frequently. Add the butter; stir until melted. Add the flour, stir, and cook another minute.
  3. Add the corn, broth, thyme, salt, and pepper. Bring to a boil then reduce heat. Simmer, covered, 7-8 minutes, stirring occasionally.
  4. Stir in the half and half and almond milk. Bring to a boil once more, then remove from heat. Top with the crumbled bacon. Serves 4.

I hope you get a chance to try this… I will definitely be making it again!

Hopefully will be back later this week with more updates and maybe another recipe or two ūüôā

Can’t believe it’s¬†less than two weeks to Christmas. I am so not done with my shopping!