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.

You are welcome. Let me know how you like it.