Hello again!

Today's tip: peel fresh ginger and cut into one-inch chunks.  Place in a freezer bag and freeze until needed.  Frozen ginger keeps for a very long time and is easier to grate without injuring yourself. 

Today's recipe is great even for picky eaters and kids.  It's also healthy, incredibly easy and ready quicker than you can order takeout!  This recipe was inspired by one of my step-daughter's favorite restaurant meals.

Salmon:
1/4 cup tamari (aged soy sauce), or low-sodium soy sauce if you need to reduce your sodium intake
1/2 cup brown sugar
1/2 tbsp minced garlic (fresh is always better, but yes, it can be from a jar)
1/2 tbsp minced/grated ginger (fresh or from a tube, which can be found in the refrigerated section of the produce department)
4 4 to 8 ounce Wild Pacific or Alaskan salmon fillets, thawed (don't get Atlantic salmon - it is farmed and may be high in mercury)
Coarse Kosher or sea salt and fresh ground pepper
Extra virgin olive oil or cooking spray

If frozen, thaw salmon for 15-20 minutes in large bowl of cold water set in sink.

Run fingers lightly across fish to feel for any bones that remain and remove them with kitchen pliers (or fingernails).  If anyone in your family catches you doing this they'll likely think you're crazy, but tell them that caressing the fish makes it taste better!

In a small saucepan, stir tamari, brown sugar, garlic and ginger and heat just to boiling over medium heat, stirring occasionally.  Once sauce starts to boil, simmer over medium-low heat for five minutes or until thick.

Salt and pepper both sides of salmon and grill over medium heat in a fish basket coated with cooking spray (do not spray near the grill!) for 3-5 minutes per side, depending on thickness, or saute in olive oil in a non-stick or well-seasoned cast iron pan over medium heat until done, turning once.  Fish flakes easily with a fork when done, and properly cooked salmon should be a medium pink color, not light pink.

Vegetables:
1 tbsp peanut oil or other heat-stable oil (grapeseed, canola, safflower or sunflower)
2 red, yellow, orange or green peppers, seeded and sliced thinly about 1/3" thick, or about as thick as a green bean
1 cup fresh or frozen (thawed) cut green beans
2 tbsp tamari, or low-sodium soy sauce
1/2 tsp red pepper flakes, optional
2 tsp sesame oil
2 tsp sesame seeds

Saute green beans and peppers in oil over medium-high heat in a large non-stick pan, stirring frequently for 3-5 minutes, depending on preferred level of crunch.  Add soy sauce and red pepper flakes and saute one minute longer, then remove from heat and add sesame oil and sesame seeds.

If you have all of the ingredients measured and tools ready to go before starting, you can make all three components of this meal at the same time, which is hectic, but quick.  Substitute matchstick carrots, pea pods, broccoli or cauliflower florets for the peppers and/or green beans.

Make a small pile of veggies off to one side of the plate, angle a piece of salmon at the edge of the veggies and brush salmon lightly with hot & sweet sauce.  With a spoon, drizzle any remaining sauce around the empty space on the plates for dipping.  Serve with a nice Chardonnay.

Makes four servings. 

Hope you enjoy!