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by Sarah Steimer

    This was my Valentine's Day dinner! I narrowed it down to three different fish dishes and let Bill choose his favorite. I served this over a simple fried rice - just rice, veggies and soy sauce.

This was my Valentine’s Day dinner! I narrowed it down to three different fish dishes and let Bill choose his favorite. I served this over a simple fried rice – just rice, veggies and soy sauce.

  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, finely chopped
  • 1 garlic clove, minced
  • 1/2 tablespoon rice or cider vinegar
  • 2 salmon filets, skinless
  • sesame seeds
  • green onion, chopped

Whisk together the honey, soy sauce, ginger, garlic and vinegar. Pour the sauce over the fish either in a shallow rimmed baking dish or in a freezer bag. Let marinade for about 15 minutes

Remove the fish from the container and place on a foil-lined baking sheet. Place under the broiler and cook for about 7 minutes, depending on the thickness of the fish. The salmon is cooked through when it is opaque and can be easily flaked with a fork.

Sprinkle with sesame seeds and green onion. Serve over fried or steamed rice with vegetables.

Makes two servings.

Recipe adapted from: My Little Gourmet

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by Sarah Steimer

If you want to do a little presentation flair, lightly pack the rice in a cup and serve over some extra bok choy leaves.

  • 3 slices bacon, chopped
  • 1/3 cup sweet onion, diced
  • 1/2 cucumber, chopped
  • 1 carrot, grated
  • 1 stalk bok choy, diced
  • 1/2 cup peas
  • 2 cloves of garlic, minced
  • 1/2 teaspoon minced ginger root
  • 3-4 tablespoons low sodium soy sauce
  • 3 cups cooked rice (I went with brown basmati rice)
  • 1 egg, whisked

    This is a really easy recipe to play with.

Over medium meat, cook the bacon pieces until crisp. Add garlic, onions and ginger to the pan and cook until garlic and onions become slightly translucent. Add the rest of the vegetables to the pan and cook until the bok choy is wilted.

Push everything to one side of the pan and add the eggs, cooking them until they firm up and mixing them with everything else. Add the soy sauce and rice, adjusting for taste.

Makes three to four servings.

Recipe adapted from: FOODjimoto

Photos: Sarah Steimer

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