Miso Glazed Salmon

miso glazed salmon.jpg

BAM!  And just like that, I’m back for the second day in a row.

Was actually really shocked that I have not yet written a post for you about this salmon.  It’s like… my new favorite recipe.  I think I’ve made this three or four times so far- which is a lot for someone who rarely repeats one recipe twice.

This salmon recipe obviously uses Miso- which sounded a little intense for me at first… until I went to Whole Foods and bought a container of it and realized how silly it was for me to think that.  It’s kept in the refrigerated section and lasts forever.  Just go buy a container and leave it in your fridge for a great dressing recipe (such as this one… ) or to make the salmon again like I did.

Miso Glazed Salmon


  • 1/4 cup packed Brown Sugar
  • 2 Tablespoons Low-Sodium Soy Sauce
  • 2 Tablespoons Hot Water
  • 2 Tablespoons White Miso Paste
  • 4 (6-ounce) Salmon Fillets (about 1 inch thick) 
  • Cooking spray 
  • 1 Tablespoon chopped Fresh Chives


  1. Preheat broiler.
  2. Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with foil & cooking spray. Spoon miso mixture evenly over fish.
  3. Broil 8-10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

Recipe from:  Cooking Light, 2002

So so so so good.  For some reason, every single time I’ve baked salmon this way, it has been SUPER moist and so delicious.  Keep your eye on the salmon in the oven because you don’t want to dry it out.  It does not need that much time so don’t forget about it!

photo 1 (3)

I like to make 4 fillets so Dave and I can each eat one for dinner and eat one for lunch the following day over a salad.  YUM.  This time, I served the salmon with a small Baked Potato & Sauteed Spinach w/ Garlic & Grape Tomatoes.  You could serve this salmon with any green and it would be great with rice too!

What’s your favorite salmon recipe?  Try one of mine…

Maple-Teryiaki Salmon

Maple-Teryiaki Salmon

Basic Salmon Cakes/Burgers

Basic Salmon Cakes/Burgers

Wasabi Salmon

Wasabi Salmon


Maple & Soy Glazed Steak

Lately, I’ve been trying to change things up with our typical dinner routine.  I don’t think we’ve eaten the same dinner three times since we’ve moved into our new place in Philly.  I am having so much fun trying new recipes from my magazines, friends, and other bloggers.

I wanted to try a new recipe with steak, remembering that my Dietitian told me I could absolutely add certain cuts of red meat into my repertoire.  I found this recipe from Cooking Light and wanted to try it out with a leaner cut of beef.  I made this Flank Steak recipe with Top Round Steak and it turned out fabulously.  It was such a nice change to be able to eat some steak.  I would imagine as it gets warmer, I’d love to try this out on the grill… mmm!

Maple and Soy Glazed Steak


1 lb Top Round Steak (or other lean cut), trimmed of any excess fat

3 Tablespoons Low Sodium Soy Sauce

3 Tablespoons 100% Pure Maple Syrup

2 Tablespoons Mirin or Sake

1 teaspoon Grapeseed Oil (or other oil)

1 teaspoon Hot Sesame Oil

1 Tablespoon Sriracha Sauce

Black Pepper & Sea Salt

Green Onion for Garnish, optional


1.  Salt and Pepper the steak.  Place the steak in a large ziplock bag with the rest of the ingredients, turning and sloshing around to mix.  Let the steak marinate in the refrigerator for 20-30 minutes up to a few hours.

2.  Heat a cast iron skillet over medium-high heat.  Place the steak on the heated skillet (reserving the marinade) and cook for about 4-5 minutes.  Flip and cook until it reaches desired degree of doneness.  I tried to take mine off when it reached medium-rare since it would cook a little longer once removed.

3.  Meanwhile, bring the marinade to a rolling boil in a separate pot.  Cook while the steak is cooking, then brush the steak with the remaining glaze during the steak’s last minute or so of cooking.

4.  Remove the steak and let rest for five minutes before cutting diagonally against the grain, into very thin slices.  Top with a sprinkle of green onion and serve.

Steak's ready to rock and roll!

Steak’s ready to rock and roll!

photo 3 (8)

photo 2 (8)

I really enjoyed the combination of sweetness, saltiness, and even the bit of spiciness that this marinade brought to the steak.  We happened to buy the steak the same day I made my very favorite Shaved Asparagus Pizza & Cauliflower Pizza Crust, so this dinner was a HUGE hit!
Need more inspiration?  Check out these other yummy marinade recipes to try.
Sweet & Spicy Citrus

Sweet & Spicy Citrus

Wasabi Marinade

Wasabi Marinade

Emily's Chicken Marinade

Emily’s Chicken Marinade




Emily’s Chicken Marinade

Something crazy happened this past weekend.  Dave and I went food shopping together.  OMG!

As you’d probably imagine, food shopping is one of my happy things to do… I love it!  Dave on the other hand loves to eat the food but hates to walk around a market with ME.  Walking up and down every aisle would probably make him have a nervous breakdown.

I have been telling him since we moved that I’ve gotten a lot better and he should come with me.  I tell him I make lists now, that I am faster, and don’t even go in the middle sometimes!!  It’s a constant back and forth that usually ends with me up and down every aisle on my own.

After spending our Sunday afternoon at the movies (we saw Olympus Has Fallen… SO MUCH FUN AND SOOOOO GOOD), it just made sense to both go.  Without Dave knowing and obviously to prove my newly found shopping skills, I set a timer.

Who doesn't love two hours of THIS with 1783972497 person body count?!?!

Who doesn’t love two hours of THIS with 1783972497 person body count?!?!

We completed our entire shop in just under 50 minutes… and I’m talking picking up to dropping off shopping cart.  Pretty impressive, right?!  I felt like I was on a gameshow.  Oye.

BAM!  Great shop.

BAM! Great shop.

Anyway, the recipe I am sharing with you today is such a great one!  It is a creation of my friend Emily or EMKA as I have called her for the past ten years.    I came to Emily for some post-work night dinner inspirations, the other day and this is the first I’ve tried.

It’s like, ridiculously easy… and amazing.

Emily’s Chicken Marinade


1/4 cup Light Olive Oil

1/4 cup Balsamic Vinegar

Some Chopped Garlic (for you, I’ll say I used 5 cloves, smashed and sliced)

1.5 Tablespoons Dijon Mustard (I used Mild & Creamy Grey Poupon)

Fresh Rosemary (about 2-3 sprigs)

Black Pepper and Sea Salt


Mix ingredients.  Pour over chicken and seal in either a Ziploc bag or Tupperware container.  Let marinate overnight or while you are at work.  Bake in the oven at 350.  YUM**.

(**EMKA’s finishing note on the recipe is so true)

Finished product, yum!  Served with Roasted Asparagus and Locatelli and Crushed Pepper Orzo.  Delish.

Finished product, yum! Served with Roasted Asparagus and Locatelli and Crushed Pepper Orzo. Delish.

I sliced up a package of the really thick kind of chicken, slicing the breasts in half to make them thinner, then in half to make them smaller.  The recipe made enough for the entire package.

The chicken baked for probably about 10 minutes extra (UGH!  So frustrating!  Whoops!  Probably only needed 15 minutes), which would make for a completely dried out chicken normally… but the marinade made the meat so tender and juicy that it was still just perfect.  I couldn’t believe it!

Emily suggests making a little extra sauce to keep aside and to use for dipping.

So easy... just a few ingredients.

So easy… just a few ingredients.

This is what the chicken looked like after I shook it up and let it sit overnight and while I was at work.  I couldn't believe how creamy it got.... yummm

This is what the chicken looked like after I shook it up and let it sit overnight and while I was at work. I couldn’t believe how creamy it got…. yummm

OH, and check out this amazing purchase from the Italian Market… a bag of spinach bigger than Dave’s head for $7… omg!

SPINACH!!!!!!!!!  (and fresh garlic)

SPINACH!!!!!!!!! (and fresh garlic)



Wasabi Marinade for Salmon

I kicked Salmon butt last night.  I finally figured out a great way to cook salmon… on my cast iron skillet.

Typically, I bake salmon in the oven or grill it in sauce and foil over on our BBQ… but this salmon was really something special.  I was able to get a nice brown crust on both sides of the salmon and most importantly keep an eye on the status of how well-done it was getting.  No more overcooked, dried out salmon in this house!!

Wasabi Marinade for Salmon

Makes enough marinade for 4 (6oz) Salmon Fillets


3 Tablespoons Low Sodium Soy Sauce

1 teaspoon Wasabi Powder 

1 teaspoon Fresh Ginger, grated

1/2 teaspoon Dark Sesame Oil 

Pinches of Crushed Red Pepper and Ground Black Pepper

4 (6oz) Fillets of Salmon (skin removed)


1.  Combine marinade ingredients in a large ziplock bag and mix.  Place two salmon fillets at a time in the marinade bag for about five minutes, flipping the bag halfway through to coat.

2.  Prepare your cast iron skillet (or other heavy non-stick pan) over medium heat.  Make sure it is seasoned or pre-oiled.  The pan should start to sizzle a bit in the middle when it is hot.  Place the two salmon fillets towards the center of the skillet.  Cook both sides for 3-5 mintues, flipping very carefully, trying not to break the salmon fillet or have any stick to your pan.  Cook for another 3-5 minutes and remove from the pan when both the top and bottom of the salmon are light pink and the middle is just a tad bit darker.  (removing the salmon a little early will prevent it from drying out!)  Repeat with the other fillets.

Recipe adapted from:  Cooking Light Dec 2003

I was so excited to have zero sticking problems with my cast iron skillet!  It cooked the salmon perfectly.

I was so excited to have zero sticking problems with my cast iron skillet! It cooked the salmon perfectly.

Delicious!  Great combination.

Delicious! Great combination.

I made all four fillets so Dave and I could have a nice hearty lunch- salmon over a salad on our big workout day.

I made all four fillets so Dave and I could have a nice hearty lunch- salmon over a salad on our big workout day.

Yahoo!  What a great marinade.  The salmon picks up the flavor in the short five minutes it’s soaking it up.  It isn’t overly gingery, wasabi-ish (not spicy at all actually), or even too salty from using the low-sodium soy.  It’s just sorta… well… perfect!

Dave and I ate this for dinner alongside an entire bag of fresh green beans I sauteed up while the salmon was cooking.  It’s nice to be able to make a quick dinner sometimes so I can actually relax!

Take a minute to look at some of these other seafood recipes I have for ya!

Asian Marinated Sea Scallops

Asian Marinated Sea Scallops

Crabcake Mac & Cheese

Crabcake Mac & Cheese

Sweet & Spicy Citrus Marinade for Tilapia

Sweet & Spicy Citrus Marinade for Tilapia

Seared Scallops and Shrimp over Creamy Linguine

Seared Scallops and Shrimp over Creamy Linguine




Slow-Cooker Asian Beef

I am so excited to tell you that I used my slow-cooker for the VERY FIRST TIME yesterday!  Well- that is… the very first time to make something other than Chili.

All my favorite bloggers and friends are all wintered-up, talking about their slow cooked meals that are easy as pie and ready when they come home for work.  I was starting to get jealous.  I was determined to find an awesome recipe for a hunk’o’meat and try this whole thing out myself.

The recipe I found was from the blog Foodie w/ Family and obviously got my attention since my boyfriend Dave and I LOVE two types of food:  Spicy & Asian.  This recipe happens to be both.  Not too bad!

Dave and I stopped by the Italian Market over the weekend and picked up a 3lb Boneless Top Round Roast from the butcher.  I made the marinade Monday night and put it in the refrigerator in a container so it would be all ready for me on Tuesday.

Scenes from the Italian (Market... not restaurant!)

Scenes from the Italian (Market… not restaurant!)

We're loving the plethora of fresh and inexpensive produce just a 5 min drive away

We’re loving the plethora of fresh and inexpensive produce just a 5 min drive away

Tuesday afternoon, I stopped home to let the dog out and put the meat & marinade into the slow cooker.  Pressed “Low”… and waited.  And waited.  Okay, so I “waited” while I drove back to work, finished my work day, worked out for 2.5 hours, and THEN came home for it to be ALL DONE and waiting for me to devour it!

There are some other steps in between, but you can read about that down here…

Slow-Cooker Asian Beef

Recipe adapted from:  Foodie w/ Family


  • 1 3-4 pound Boneless Top Round Roast (or you can use bottom)
  • 1 cup Beef  Broth
  • ½ cup Balsamic Vinegar
  • 1/4 cup Honey plus 2 Tablespoons for later
  • 1 Tablespoon Low Sodium Soy Sauce
  • 1 Tablespoon Fish Sauce
  • 2-3 Tablespoons Sriracha Sauce (depending on how hot you like things)
  • 4 cloves Garlic, peeled and lightly smashed with the side of a knife.
  • 1 (2-inch) piece of Ginger, lightly smashed with the side of a knife or sliced.


1.  Place the beef in the slow cooker.  Drop in the garlic and ginger around the beef.  Mix the broth, vinegar, 1/4 cup of honey, soy sauce, fish sauce, and sriracha sauce and pour the entire thing over the roast.  Cover and cook on LOW for 6-8 hours or on HIGH for 4 (I did low and slow!).  The beef is done when it is fork tender.  … go ahead and just stab it to see!

2.  Remove the beef from the crock and place on a cutting board.  Carefully take the juices from the slow cooker and place into a saucepan (I used a ladel- the crock was VERY hot).  Add the remaining 2 Tablespoons of Honey to the sauce and boil over medium-high heat.  Reduce as much as you’d like for a thicker sauce.  *I was starving when I got home so I only reduced it for about 10 minutes, probably by about 1/4.  It was still VERY thin… next time I’ll try to be more patient for a thicker sauce!*

3.  Meanwhile, shred the beef using two forks.  You can mix the sauce directly in or pour over each individual serving.  

The finished product

The finished product

The beef and sauce went great with the stir fried veggies and organic quinoa

The beef and sauce went great with the stir fried veggies and organic quinoa

This looked so yummy too- I might have to try a sandwich next time.

This looked so yummy too- I might have to try a sandwich next time.

The beef turned out soooooooo yummy!  It just melted in your mouth and had such good flavor from the marinade.  It wasn’t too spicy but it also wasn’t too sweet, it was sorta just perfect.  Dave and I went low-carb cooked up some Quinoa and a Veggie Stir Fry on the side (Onion, Carrots, Celery, Jalapeno, Cauliflower, Broccoli, Green Beans, and Tomatoes). We decided to sauce our plates ourselves so we were able to pour it all over the entire plate… mmm!  Our roommate Adam even dug in and ate the beef as a sandwich on soft potato rolls… they looked amazing!

The Slow-Cooker verdict is:  Thumbs Up!  Both of the boys asked for me to make this beef again, and to use the slow cooker more often.  Considering how easy this was… I absolutely will!  

You should really check out these other fab recipes:

Quick Beef w/ Yogurt Sauce (a Weight Watchers Recipe!)

Quick Beef w/ Yogurt Sauce (a Weight Watchers Recipe!)

Sesame Beef Stir Fry

Sesame Beef Stir Fry

Chicken in Peanut Sauce

Chicken in Peanut Sauce

Sweet & Spicy Citrus Marinade

I don’t make seafood enough.  Call this my attempt to rectify that fact.  I make salmon a lot, but it’s normally broiled or grilled with the same spicy Asian teriyaki mix.  I’m over it.  It’s time for some change (cue Peter Brady… when it’s time to change you’ve got to rearrange!!!!) in my seafood repertoire; I’m going to put some Tilapia in the mix today.

I made this marinade the other day and used it with the Tilapia.  It turned out really well, and I would absolutely use it again!  The original recipe says it would be good on chicken, but I thought the citrus worked really well with the fish.  I think it would be really great on the grill in the summer!

Sweet & Spicy Citrus Marinade

Recipe from:  Cooking Light


  • 1/2 cup fresh orange juice (1 Orange) 
  • 3 Tablespoons fresh lime juice (2 Limes)
  • 1 Tablespoon brown sugar 
  • 1 Tablespoon EVOO
  • 2 teaspoons low-sodium soy sauce 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper 
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 1/2 teaspoon smoked paprika

Directions:  For the Tilapia, I took 4 fillets and placed them in a cooking-spray coated pyrex dish.  Combine the marinade ingredients (except paprika) and pour over the fish.  Let sit for 15-20 minutes.  Broil in the oven for 15 minutes or until the fish is done.  Top with Paprika and some fresh Black Pepper.



and After!

and After!

Asian BBQ’ed Chicken & Grilled Romaine

I’m ready for summer!  That means its time to get out the scrubber and clean off the BBQ!

5-Ingredient Asian Marinade

for BBQ Chicken
4 Shakes Hot Chili Sesame Oil
1 teaspoon Chili Garlic Sauce
2 teaspoons Sweet Chili Sauce
4 teaspoons Teriyaki Sauce
1 teaspoon Honey
1.  Place 2 chicken breasts in a freezer bag.  Add all 5 sauce ingredients.  Zip up and mush the chicken around in the bag (with the bag closed!) until the sauce is mixed well.  Put in the refrigerator for an hour.  Flip the bag over once during that time.
2.  After it sits for a while, take the chicken out.  Fire up your barbie (cleaned and sprayed with Pam BEFORE lighting).  Place chicken on the grill over medium to medium high heat.  Depending on thickness, heat flipping once until it looks done.  If you aren’t sure, go ahead and take a piece off, cut it in the middle and make sure it’s no longer pink.  Put it back on if it’s not done.
3.  That’s ALL!!!

I’m not the best judge with checking to see if my chicken is done.  I’m so paranoid that I always end up taking it off too late when it’s all dried out.  This time around, I made sure to not over-cook it and it was perfect!  You can use this chart for some helpful tips!

Chicken marinating…

I was able to get some nice grill marks on there!

I served this sweet and spicy chicken over a really yummy salad… with GRILLED ROMAINE!  Have you ever had it before?  It’s so good!  It was so easy to do and I will absolutely be using this again, really soon!

Grilled Romaine

2 heads Romaine, rinsed and patted dry
Olive Oil sprayer
Salt & Pepper
1.  Slice the romaine in half, lengthwise with a large knife so you make it through the entire head, leaving the bottom white part in tact.  Pat dry and let sit for 5 minutes.  Spray with an oil sprayer, or carefully lightly drizzle olive oil on.  You really don’t want to use too much.  Sprinkle with salt and pepper.
2.  Fire up your Barbie!  You’ll only need medium-low heat for these babies so make sure it’s not too high.  Place the lettuce slice-side-down onto the grill.  Let the sit for 5 minutes before checking on them.  Once they are starting to get some grill marks, cook for another minute or two, then using tongs, take off of the grill.
3.  Cut off the white-ends of the lettuce, cut up and serve in a salad!

cut the romaine length-wise so the leaves stay together

finished product!

This was so delish!  You seriously won’t believe how easy it is and how much of a difference it will make to your salad.  Try it!!!

The rest of the stuff in this salad were some strawberries, dried currants, sunflower seeds, red bell pepper, celery, a hot cherry pepper and some blue cheese crumbles.  It all came together really well with the chicken and some Ken’s Light Asian Sesame.

yummy salad with both the romaine and the chicken