Day 4- Maple soy glazed salmon with rice and lemony sautéed spinach

Day four - “The Week Of Eating In Challenge”

Hope your week of eating in is going well. Mine is. I'm  having lots of fun cooking the food. Especially since I have to take pictures of it for this blog. Feeling though like I need a 101 course on food styling. Which is actually a very good profession to go into. But me, I think I ‘d like to stick to cooking and performing. That’s definitely my bag, baby.

So for today’s recipe, it is a favorite of mine to share since it is so simple. Also, it is very tasty and can be very impressive looking when made for guests. The recipe is only for 2 servings, but you can of course adjust it, depending on how many people you will be serving. This a very good meal to make for a date or for your hardworking wife....or husband.

Maple soy glazed salmon with rice and lemony sautéed spinach

Serves 2

Ingredients:

2 salmon filets

½ c soy sauce

½ c maple syrup

1 T scallions (green parts chopped in little rings, for garnish)

1 bag (6oz) baby spinach

1 T butter or olive oil

Juice of one lemon (you can use the bottled kind, about 3 T)

Dash salt

2 cups cooked rice (I recommend Jasmine or Basmati)

Preparation:

1.     Pour the soy sauce and maple syrup into a bowl.

2.     Marinate the salmon filets in the liquids for at least 30 minutes (longer is fine too).

3.     While you’re doing this, prepare the rice to the packages directions. I prefer to use Jasmine or Basmati, since they are so aromatic and flavorful.

4.     Chop scallions and set aside.

5.     Once the salmon is done marinating. Put the liquid in a pot and cook down until it reduces to a thicker consistency. It should reduce down about three times. You don’t really need to stir it much, just simmer it over medium to medium low heat. This will be the glaze for on top of the salmon. Set aside when done.

6.     To cook the salmon, you can do so by grilling it or sautéing it. If in a sauté pan, make sure to spray it with Pam, so it will not stick. If grilling, make sure to oil the grill well before you put down the filets. Depending upon the thickness and how done you like it, you should cook it 2-4 minutes for each side.

7.     Take the salmon off the heat and put on a plate and cover with tin foil, as you prepare the spinach.

8.     Heat up a large sauté pan at medium to medium high heat and add in the butter or oil (if butter make sure to not burn it).

9.     Through in all the spinach at once. Squeeze or add in lemon juice and salt.

10. With tongs or fork, flip spinach around a few times over the heat, until it just starts to wilt (only a minute or two at most). Take it out before it’s fully wilted, as the carryover cooking will continue.

11. For plating, put down the rice (you can spray a little cup or bowl with Pam, fill it with rice and use that for a form if you want. Then just invert it on the plate and take off the cup/bowl) Put salmon ton top or to the side of the rice and drizzle with the marinade. Then sprinkle the scallions on top for garnish. Put the spinach next to the salmon and viola, you have a fanatic looking meal.

Recipe guide:

T= Tablespoons

t=  teaspoons

c=  cup/s

I’d love to hear if any of you are cooking any great meals of your own. Always remember, it is ok to be creative in the kitchen. That’s how all of the great chefs got to be where they are. But I’m here to help and give some good ideas and pointers on how to do that. So on now to work on my next blog for Day number five in the weeklong challenge of eating in. It has been more than I had bargained for let me tell you.  Have to be food writer, food stylist, food prep and the chef all in one. But, I always love a good challenge. See you all tomorrow.

Till then live, love and eat some fantastic food.