I’ve been neglecting my kitchen lately and subsequently neglecting myself and my creative tendencies. It can happen to the best of us. As great as betsylife is, there are definitely times where I just put my head down and power through heaps of boring junk in order to get back to what I love. Its a fact of life. We all have to go through it at some point.
This year has been crazy so far. I’m juggling a million things at once, some fun, some not so fun, but its been great ride overall. I’m learning, growing, and best of all, figuring out what i’m really made of. One of the biggest thrills in my life is stacking my plate so high I don’t think I’ll ever be able to do it all, and somehow making everything happen. When you push yourself to your limit is when you learn who you really are.
Always on my to-do list is working out, and eating healthy, balanced food. I know that drive thru fare will never fuel my brain and body for my mountain of tasks each day, but elaborate meals just aren’t in the cards for me right now. Therefore I’ve been trying to make healthy food that’s FAST like this roasted salmon with a cabbage and mint slaw.
Marinade the salmon while you chop the slaw and preheat the oven. Roast the salmon while you fold clothes, empty the dishwasher, reply to emails and toss the slaw in remaining marinade. Top slaw with cooked salmon. Eat while writing a grocery list for tomorrow, staying in touch with friends and family via text, and updating your calendar. At least that’s what I did. It’s multitasking at its finest!
If you’ve got a multitasking tip I NEED IT! Please send them all my way while enjoying this light and healthy salmon dish.
- 1 cup fresh mint leaves
- 3 scallions
- 2 tablespoons chopped peeled fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons dark sesame oil
- 4 6-ounce salmon fillets with skin
- 4 cups thinly sliced purple cabbage (that's what I had. Any cabbage will do)
- Preheat oven to 375 degrees
- Thinly slice 2 Tablespoons of mint.
- Whisk together 2 T mint with scallions, ginger, soy sauce, rice wine vinegar and sesame oil. Set dressing aside.
- Place salmon in glass baking dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes.
- Bake salmon for 20-30 minutes until opaque and flaky.
- Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper.