Tonight dinner
Tonight is will be:
American Spicy Pineapple Glazed Salmon
½ cup sweet chili sauce
1 8 ounce can crushed pineapple in juice
½-1 tsp Cajun seasoning
4 each 5-6 ounce salmon fillets
Salt and pepper to taste
Nonstick cooking spray
Preheat the oven to 400 degrees F and place the salmon in a 9 X 13 baking dish sprayed with nonstick cooking spray. Season the salmon with salt and pepper.
In a small bowl, combine the chili sauce, pineapple and Cajun seasoning and mix well. Generously top each salmon fillet with a scoop of the pineapple glaze.
Bake the salmon for 15-20 minutes or until the fish flakes easily with a fork.
Chinese Bok Choy Salad
¼ cup peanut oil
2 tbsp apple cider vinegar
3 tbsp sugar
1 tsp sea salt
½ tsp black pepper
6 cups bok choy, rinsed, dried and chopped into bite-size pieces
1 bunch green onions, sliced
1 package Ramen noodles, crushed (save the seasoning packet for another use)
1/3 cup wasabi peas
Put the first 5 ingredients in a jar with a tight fitting lid and shake well. Toss remaining ingredients in a salad bowl. Pour the dressing over the salad. Toss and allow flavors to marinate for 30 minutes before serving.
I have some leftover risotto, so I will make golf ball sized balls, roll then in Italian flavored fine bread crumbs and deep fry them until golden brown.
Sort of an East meets West dinner.
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