Someone (invasion of the body snatchers?) has kidnapped my husband and replaced him with a man who requests brussels sprouts and and kale chips on the regular. And when I say regular, I mean every night we are having either brussels sprouts or kale. I don’t know who this person is and I’m scared and nervous.
For the salmon:
Preheat your oven to 350.
Whisk 2 parts soy sauce, ground ginger and honey.
Lay your salmon in a Pyrex (we got about 1.3 pounds) and use about 2/3 of the sauce as a marinade.
When your oven is heated, cook the salmon for eleven minutes. Check for doneness and add the rest of the marinade. Ours needed three minutes after that, but salmon-doneness is a personal choice.
Plate the salmon and drizzle sauce on top. Enjoy!
For the risotto:
Chris used a bag of brown rice and started to cooked to the package instructions.
After the water boiled, he added one package of frozen chopped spinach, stirring well.
He added a glug of olive oil, garlic salt and Earth Balance.
In about forty minutes… we had “creamy”, garlicky skinny risotto. Without all of the fat and the actual cream of regular risotto. And spinach! Lots and lots of spinach.