(Cheeseburgers don't count. Cheeseburgers almost always blow my skirt up.)
I have been eating a bagel with crunchy peanut butter on it every day, so when I ran out of said bagels and was at the Martin's to get more, I also picked up a gorgeous piece of salmon and some shrimps.
So after my planning and laundry folding and Sunday afternoon vacuuming extravaganza, I decided to get back into the kitchen, channel my inner Ina, and make a proper dinner once and for all.
I did it! I finally managed to make sometng that turned out better than I could have imagined and tasted so good that I actually slowed down and savored every bite!
Here's how I did it...(this is actually more for me so that I can try to repeat it):
* Generously salt and pepper salmon and shrimp and set aside.
* Make sauce:
1/4 cup dark brown sugar
2T coarse ground mustard
4 cloves garlic minced (I used a microplane)
2T low sodium soy sauce
1T hot sauce (I used cocktail sauce because that's what I had)
1t hot red pepper flakes
4T olive oil (maybe more to loosen mixture)
*Preheat 2-3T olive oil over med high heat in a non-stick pan and pre-heat broiler.
*Sautee salmon, flesh side down for four or five minutes until cooked about half-way through.
*Flip to skin side down and cover with sauce.
* Tilt the pan and spoon the sauce over the salmon until sauce is reduced and salmon is glazed and almost cooked through, about two minutes.
*Move salmon onto broiler pan, add shrimp to non-stick, and broil the salmon while the shrimp is cooking in the sauce...about five minutes total.
*Serve atop buttered parsley rice.
This was just so tasty! Sweet, spicy, garlicky....I imagine that this sauce would also be great on chicken or pork, or even steak! The only thing I wish I would have done differently was my brussell sprouts...I only had frozen but roasted with shallots would have been better.