blog number two today!  update!

the grammys are ridiculous.  that's all i have to say about that.

i also hate salmon.  i can't stand it.  my track record with it has been, well, quite sub-par.  while i realize, yes, it's fish, i don't feel that it should taste as such.  right?  

husband bought some salmon at the store the other day and so i took it upon myself to make sure he coated it with something so that it would "make me forget that it's salmon i'm eating"!  

behold: dinner tonight!  

soy-glazed salmon with roasted asparagus

looks delicious, right?  (btw, yes.  more veggie than salmon.  this asparagus was amazing!)

here's the recipe:

soy-glazed salmon

for the glaze:

1tbsp brown sugar

2 tbsp soy sauce

1tbsp olive oil

1tbsp honey 

whisk together all ingredients until brown sugar is dissolved; spoon over salmon filets; let sit for 15 minutes; broil 7 minutes.

salmon should come out just right and, if you're using fresh, wild caught salmon, it should not taste like fish!  (yay!)

roasted asparagus

1tbsp olive oil

1 tsp rubbed sage

1 tsp garlic powder

1 tbsp grated parmesan cheese

salt and pepper to taste

1 bunch asparagus, cut in half width wise

preheat oven to 425 degrees; toss asparagus in olive oil in a large bowl; add dry ingredients and continue to toss  until evenly coated; spread asparagus across a foil and cooking spray coated baking sheet or jellyroll pan; bake for 15 minutes, turning once to evenly bake.

oh, and did i mention dessert?

pumpkin puree cake with organic ice cream!

this turned out just amazingly, and i was oh, so excited!  now

now, yes.  the ice cream is optional.  totally optional.  feel free to sub with a healthier option.  i chose an all-natural, organic ice cream that was about 170 calories per serving.  

to be honest, the cake all by itself is so, so moist that the ice cream isn't incredibly necessary.  fat free cool whip might be a better option.  wow.  should have done that instead!!!

anyway - recipe for the cake is as follows

pumpkin puree spice cake

1 box spice cake mix (i believe i used the betty crocker super moist brand)

1 15oz can pumpkin puree

any variety of nuts (optional)

preheat oven to 325 degrees; using a stand mixer or hand mixer, combine the above ingredients until a smooth, thick batter is generated; grease the bottom of a 9x13 baking dish (i used cooking spray); spoon batter into baking dish, spreading to the corners; top with pecans or walnuts if desired; bake for 20-25 minutes or until knife inserted comes out clean; let cool before serving.

there you have it!  (ok - still feeling a little self shame about the ice cream...blerg...)

-ruthie mc