Holidays? That’s a wrap!
Well that was awesome! We spent the last week and half of hanging out with the family, sleeping in and catching up with family and friends. Who could ask for more?
Our kids are still off this week, but Liz and I are back at work. It’s time to re-enter the weekday hustle and bustle! Although I’m still on break from making school lunches, we have to get our dinner routine back on track. There was a lot of eating out during the holidays!
No plan? No problem!
I had a dentist appointment after work today which through off my dinner prep a little. I hadn’t even grocery shopped yet, so I wasn’t sure what I was making for dinner. Little did I know that my dentist appointment would help our supper plans 🙂
I’m probably a funny patient for the hygienist because I’ve been known to doze off now and again (no meds needed). The odd jab to the gums usually wakes me up. While the cleaning’s going on, there isn’t too much conversation, so it’s easy for me to fall asleep or do some thinking. Today I took the time to think about plans for supper–no time for a nap today!
Oranges are in season!
So while lying in the dentist’s chair, and after some random thoughts and a really quick snooze (yup, I nodded off again!), my thoughts turned back to food and what I was going to make for dinner. For some reason I thought of the orange pound cake I baked recently for a dinner party. Then I started thinking about how great oranges taste around this time of year, and that made me think of things that can be made with orange juice… and then it hit me! I decided I’d make salmon with a honey orange glaze. Wow, my mind sure does work in mysterious ways (and places)!
After I was done at the dentist, I dropped by our local grocery store for some fresh salmon and a few other items. I got home pretty late, but since the recipe was super simple, I had dinner on the table shortly after.
Ready for a new year of possibilities
As much as I loved the time off, my day at work was great and I’m feeling recharged and ready to tackle 2017! I’m looking forward to putting my renewed energy to good use in the kitchen so I can share lots of new recipes with you, our readers.
Happy New Year. Get creative in the kitchen this year, and always eat well, friends!
Seared Honey and Orange Glazed Salmon
- 1/4 cup freshly squeezed orange juice
- 3 tbsp honey
- 1 tsp dijon mustard
- 26 oz (or 740 g) salmon divided into four equal pieces (skin on)
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp canola oil
- Pour the orange juice, honey and dijon mustard Into a small sauce pot and heat to medium high.
- Once the juice mixture starts to bubble, start whisking.
- Keep whisking on a gentle boil for 4 to 5 minutes or until the mixture starts to thicken.
- Shut the burner off and set the orange glaze aside.
- Pour the canola oil into a 12 inch cast iron (or stainless steel) pan and heat on medium high.
- Place the pieces of fish, skin-side down on a cutting board or plate.
- Sprinkle the salt and pepper evenly over the fish.
- Using a couple of crumpled up paper towels, carefully wipe the oil into the bottom and bottom edges of the pan. Be careful not to touch the pan or oil directly to avoid burning your fingers.
- Place the four pieces of fish in the pan, skin-side down.
- Let the fish cook for about 5 minutes. You will see the fish colour changing from the bottom as it cooks.
- Using a spatula or tongs, carefully turn the fish over and let sear for about 3 minutes or until the fish is flaky. Shut off the heat.
- Place the pieces of fish on a plate or serving platter, skin-side down.
- Pour the glaze evenly over all four pieces of fish and serve hot with your favourite side dish. Enjoy!