Bulb by bulb, candy cane by candy cane. The Christmas tree was deconstructed and taken down today.
I very easily become attached to things. Mr. Jingles, my beta fish for 4 years. Frenchie, my car.
Carol, the Christmas tree. I think I would keep it (her?) up all year if I had the choice.
To avoid getting the Christmas time blues, I threw on my apron and set out to make a bright, flavorful lunch for the family. Which, by the way, started with two very simple ingredients: Soy sauce and brown sugar.
And two pieces of wild caught salmon.
Fast Forward 10 minutes.
Simple and perfect. And that, my friends, is just one of the things that I love so much about salmon. It doesn’t like to be messed around with too, too much, making things easier on the busy cook.
I still don’t like saying goodbye to things. Dogs, fish, cars, or Christmas trees.
I will say, however, that it’s kind of nice not crashing into Carol every time I do a downward dog or a sun salutation.
Sweet ‘n’ Salty Grilled Salmon
Serves about 3
Although this recipe calls for the salmon to be grilled, you could easily cook it in your oven. I normally use a temperature around 350 to cook my fish, testing so often to make sure that I don’t overcook it. The fish is ready when it flakes easily.
To keep the sides simple and easy, I roasted a few potatoes with garlic and olive oil; the broccoli was also roasted with a bit of olive oil.
- 1 lb. wild caught salmon fillets
- 1/2 T. lite soy sauce
- 1/2 T. brown sugar
- lemon pepper
- garlic powder
- Preheat grill.
- Sprinkle salmon fillets with lemon pepper and garlic powder. In a separate bowl, combine brown sugar and soy sauce. Spoon over salmon fillets.
- When grill is ready, place salmon skin side down and cook for 4-6 minutes. Flip. Continue cooking for another 4-6 minutes or until the fish flakes easily with a fork.
- Serve and ENJOY!
Question: Have you taken down the holiday decorations yet?