Finally, finally, FINALLY I feel like a human again!
After days on end of feeling bad, then feeling worse, then feeling (deceptively) a wee bit better, and then feeling harr-rible, I finally took myself to the doctor. Or more accurately, my sweet husband took me to the doctor while I was sprawled out across the front seat, blowing my nose and repeating over and over again how truly awful I felt. This was not news to him, as he pointed out that he had only been telling me to go to the doctor for the past week. Well he was right (as usual, although I’d never admit it.) I left the urgent care clinic with a prescription for an antibiotic and a steroid pack, and now I feel like a new woman!
I had little appetite last week and even less desire to cook, so I was so very thankful and impressed at my own foresight to keep a stash of homemade soups frozen for such an occasion. Look at me! So industrious! We had southwestern butternut squash soup, curried cauliflower soup, and lamb and sweet potato stew. Come to think of it, I bet this is how Ina Garten and Martha Stewart feel every day. #winning
And in an ironic twist, this week I do have the desire and ability to cook, but am lacking severely in the time department since now I have to finish up the last little bit of Christmas shopping and wrapping, I had a work dinner earlier this week and I have THREE holiday parties to go on Friday night (yeah, not sure how that’s going to work out…), find 4 white elephant gifts for said Christmas parties, attend my daughter’s holiday choir show, and on and on and on.
Perhaps you are in the same boat? If so, I have a recipe for you. It will come together in a jif, and it’s light and healthy enough that you can indulge in some chocolate chip ginger bread with buttercream frosting after dinner and not feel bad about it.
And that’s to say nothing of how deliciously saucy it is! I have had a love affair with honey mustard for about as long as I can remember. Wayyyyy back in the day, there was a restaurant in Katy called Jill’s and when I was little my family went there several times before it tragically closed. All I can remember about the place is the beautiful cursive script on their sign, and the way their honey mustard sauce tasted on those chicken strips. SO GOOD. After they closed, my honey dijon obsession continued with Outback, and it hasn’t gone away since. However, I have graduated to putting it on healthier items- I’m less about the chicken tenders these days and more about the salmon with omega-3s. It’s all about balance!
FYI- yes I know that in the recipe I call for 4 salmon filets and here in the photos you see only 3. That’s what happens when you poorly label your bags of frozen proteins and so you misjudge your amounts. So much for feeling like Martha… But if you end up in the same predicament, it’s actually cause for celebration, because that just means extra sauce for dipping on the side! It tastes great with the roasted root veggies too… Don’t judge me.
- 4 medium/large salmon filets
- salt and pepper
- 1/4 cup bourbon
- 3 tbsp whole grain or dijon mustard
- 2 tbsp honey
- 1 tsp minced garlic
- 1/2 tbsp fresh squeezed lemon juice
- Line a baking pan or baking dish with foil and coat it lightly with cooking spray. Place salmon filets on top and sprinkle them evenly with salt and pepper.
- Whisk together the bourbon and remaining ingredients in a saucepan. Bring to a boil, and then reduce to a simmer for 5-7 minutes, until the sauce has reduced a bit and the alcohol flavor has cooked out of the bourbon.
- Remove the saucepan from the heat and set your broiler to high. Brush the salmon with about half of the sauce, and place under the broiler for 3-4 minutes. Remove the salmon from the oven, brush with some of the remaining sauce and place under broiler again for a few more minutes, until it reaches your desired degree of doneness. Serve immediately, with any extra sauce for dipping, if desired.