Honey-Soy Salmon
This recipe on Eating Well’s website – which if I’m being completely honest, I have never made exactly as written – inspired this recipe. I’m sure the original recipe is great, but I have a tried and true method for cooking salmon that I learned from the Pioneer Woman and now I rarely make salmon any other way.

1 scallion, chopped
2 TB. reduced-sodium soy sauce
1 TB. rice vinegar
1 TB. honey
1 ½ lbs. salmon filet

Whisk scallion, soy sauce, rice vinegar and honey together. Place salmon in a sealable plastic bag with sauce and marinate for 15 minutes.

Remove salmon from bag and place on a baking sheet (in order to avoid a messy clean-up you may want to spray some oil on the sheet first). Place baking sheet in a cold oven, turn the oven on to 400 degrees. 25 minutes later (20 min. if your salmon filet is less than a 1 lb.) remove salmon from oven, and serve. I promise you, it will be perfect.

Baby Bok Choy with Cashews

Baby Bok Choy_Web

I do not mess around with this recipe – it is perfect, as is.