Growing up I was blessed & privileged enough to have a live in cook. This tends to be the norm in Mexico. Basically, my mother was never in the kitchen. In fact my mother HATES cooking and will tell you that with a smile on her face. The only downside to having a cook was that I never got to learn how to cook. Imagine what it was like for me when I got to University and couldn’t even cook pasta. I did what any normal student does and bought takeout but eventually my bank account was taking too much of a beating so I had to learn how to whip something up in the kitchen myself. I’m no Julia Child but at least I try. Now with two kids I have no choice but to cook healthy. Below is a recipe that I love to make that is quick and easy. When you have kids spending hours in the kitchen is simply not an option. I have to get in and get out in 30min or chaos ensues. Hope you enjoy the meal!
- 4 salmon fillets, skin removed
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon cayenne pepper
- 1/4 teaspoon ginger, dried ground
- In a small bowl mix together honey, orange juice, soy sauce, garlic powder, cayenne pepper and ginger. Make sure you thoroughly combine the honey.
- Place salmon filets into the bowl and let it marinate for almost 1 hour. Turn occasionally to ensure even marination.
- Preheat oven to 375 F. Place the salmon into a dish and pour the remaining marinade over it.
- Place the salmon in the oven and roast in a 375 F oven for 12-15 minutes. Fish will be done when it flakes easily with fork.
Asparagus & Rice
- Cook the rice according to packet instructions.
- Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler.
Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.