Good Monday!
How was your weekend? Ours was really quiet. Saturday Adam and his parents took the girls to Centreville while I spent the morning cleaning up our back yard. I think I did more gardening than I've ever done in my whole life this weekend! I'm pretty proud of myself. Then we had our neighbours over in the afternoon for drinks and a playdate for the kiddies. Yesterday the girls had their swim lessons at the JCC while I taught my spinning class and then we went to Christie Pits pool in the afternoon. It was just too freakin' hot to do much but be in the water.
Speaking of which, it's going to be 30 celcius and humid all week. My least favorite weather. I'll try not to complain to much, but holy cow, even first thing this morning it's oppressive and unpleasant. Yuck!
So, shall we talk food now?
From the time I got pregnant with Big A until about 2 years ago, I went from adoring fish to just eating it from time-to-time. After not eating red meat for 9 years, I started craving it during that pregnancy, and again, didn't stop until a few years ago.
Fortunately - since fish is far healthier than red meat - my red meat cravings have completely gone away and my love of fish has come back with a vengeance. Particularly pink fish.
Perhaps because the girls love anything pink, they are also big fans, which makes me very, very happy. It makes me feel good when they eat omega-3 filled salmon or trout. But don't get me wrong, it's not like they'll eat it no matter what. No green bits or spice can be present.
This recipe, however, is a sure crowd pleaser. And its so darn fast and simple, it makes a great week night dinner.
Kid-Friendly Maple Roasted Salmon
Per 1lb of fish fillets:
1.5 tsp pure maple syrup
1.5 tsp olive oil
Sea salt (like Herbamare), to taste
Place fish on a baking sheet lined with foil, and sprayed with non-stick spray. Mix together syrup and oil. Drizzle over salmon and use a brush to spread evenly over fish. Sprinkle with salt. Roast in the oven at 425F for 8-12 minutes (depending on thickness of fish, etc.).
Oh, if your kids are as fussy as mine, be sure that there are no little bones in your fillets. If my kids find even one, it's game over!!
How was your weekend? Ours was really quiet. Saturday Adam and his parents took the girls to Centreville while I spent the morning cleaning up our back yard. I think I did more gardening than I've ever done in my whole life this weekend! I'm pretty proud of myself. Then we had our neighbours over in the afternoon for drinks and a playdate for the kiddies. Yesterday the girls had their swim lessons at the JCC while I taught my spinning class and then we went to Christie Pits pool in the afternoon. It was just too freakin' hot to do much but be in the water.
Speaking of which, it's going to be 30 celcius and humid all week. My least favorite weather. I'll try not to complain to much, but holy cow, even first thing this morning it's oppressive and unpleasant. Yuck!
So, shall we talk food now?
From the time I got pregnant with Big A until about 2 years ago, I went from adoring fish to just eating it from time-to-time. After not eating red meat for 9 years, I started craving it during that pregnancy, and again, didn't stop until a few years ago.
Fortunately - since fish is far healthier than red meat - my red meat cravings have completely gone away and my love of fish has come back with a vengeance. Particularly pink fish.
Perhaps because the girls love anything pink, they are also big fans, which makes me very, very happy. It makes me feel good when they eat omega-3 filled salmon or trout. But don't get me wrong, it's not like they'll eat it no matter what. No green bits or spice can be present.
This recipe, however, is a sure crowd pleaser. And its so darn fast and simple, it makes a great week night dinner.
Kid-Friendly Maple Roasted Salmon
Per 1lb of fish fillets:
1.5 tsp pure maple syrup
1.5 tsp olive oil
Sea salt (like Herbamare), to taste
Place fish on a baking sheet lined with foil, and sprayed with non-stick spray. Mix together syrup and oil. Drizzle over salmon and use a brush to spread evenly over fish. Sprinkle with salt. Roast in the oven at 425F for 8-12 minutes (depending on thickness of fish, etc.).
Oh, if your kids are as fussy as mine, be sure that there are no little bones in your fillets. If my kids find even one, it's game over!!
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