After minimal cooking for the better part of a week, I bought a bunch of groceries, visited farmer’s market and got back in the kitchen. Even better, I’m feeling somewhat healthy and adventurous. Although I have nothing against carbs – in fact those who know me know that I have quite a love affair with some of them – whenever I want to shed a few pounds I also shed a few carbs to help me along. I don’t go entirely no carb because that’s simply a miserable diet in my opinion, but cutting down on the amounts and having at least one no-carb meal a day does seem to make a difference, at least for me.
So tonight, I made a low-carb dinner with some fresh salmon and whatever I could find in my fridge to slather over the top of it. I ended up with a tangy sauce with an Asian flair. Served with a garden salad and mashed cauliflower (tune in tomorrow if you’re interested), it was delicious and satisfying. And I feel skinnier already.
1 tbsp. Hoisin sauce
1 tsp. minced ginger
1 tsp. soy sauce
1 tsp. honey
Heat oven to broil. Place salmon on a cookie sheet or pizza pan covered with foil (you don’t have to use foil but it eliminates the need for washing the pan so why not?) Mix hoisin sauce, ginger, soy sauce and honey in a small bowl. Brush or pour over salmon. Broil 10 minutes or so, until sauce starts to caramelize and fish flakes easily. Do not overcook.