Mix & Match

Wonderful things happen when you mix and match sweet & savory, crunchy & tender, smooth & tangy. Wonderfully delicious things.

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I took another page from Food Network Magazine tonight and made Soy-Maple Salmon. A quick scan of my blog tells me that I had actually come up with this concoction by myself last year but whereas I used it as a glaze, FN suggested it as a marinade.

Soy-Maple Salmon

  • 2 tbsp low-sodium soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp fresh orange juice
  • 2 garlic cloves, crushed
  • 4 5-oz salmon fillets

Mix the soy sauce, maple syrup, orange juice, garlic cloves, and 2 tbsp of water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.

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Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper, and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.

Adapted from: Food Network

*****

Um, why had I not thought to add garlic? Brilliant! Thanks, Food Network.

Since FN handled my entree, I took on the side dish. What crazy weird stuff could I add to my brussels sprouts during roasting? Olive oil, of course. Balsamic vinegar…yeah, that’s good. And dried cranberries–I have a bag of them to make granola, which we all know I shouldn’t really do. It would be gone in five seconds. What about some nuts…almonds, maybe. Wait, pecans!

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Roasted at 400 degrees for 12 minutes with the olive oil, balsamic, and salt, then tossed in the pecans for another 10 minutes. Stirred in dried cranberries, added some pepper.

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I think I have another veggie side dish for Thanksgiving. The only thing that could have brought this even more over the top would have been bleu cheese crumbles. Noted.

*****

Workout today: Bob Harper’s Body Rev Cardio Conditioning

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