I LOVE LOVE LOVE when the husband isn’t home for dinner. Gosh, that sounds horrible, doesn’t it?
I should say I love having a day now and again that I can experiment freely in the kitchen without worrying about pleasing anyone but myself (and the toddler but he’s WAY easier then the husband!)
So my experiment was a lightly sweetened Asian style salmon stir fry-ish type of meal but instead of serving it over rice or noodles I went with spaghetti squash. It was great! Even the toddler liked it. I actually got him to eat salmon as I think the small pieces weren’t intimidating and they had a light sweetness to them. He also loved the peas, but the squash, not so much. That’s ok, 2 out of three “aint” bad. ;~P
- 1 tbsp low sodium soy sauce
- 1 tbsp (21g) honey
- 2 tbsp water
- 1 tsp ground ginger
- 1 tsp cornstarch
- 2 slices of sweet onion diced (about 100g)
- 1 1/3 cups (170g) frozen peas
- 8oz salmon fillet cut in strips
- 2 cups (310g) cooked Prepared Spaghetti Squash
Whisk the soy sauce, honey, water, ginger and cornstarch. Set aside.
Heat a skillet over medium and spray with non-stick cooking spray. Warm the onion and add the frozen peas. Cook for a minute or two allowing the peas to defrost. Add the salmon and cook for 3-4 minutes only stirring about every minute. If you stir more, the salmon will break up too much. After the 4 minutes pour the soy sauce mixture over, stir in and cook for one minute. It will thicken and just coat everything.
Separate into two servings and scoop over warm spaghetti squash.
My WWPs may be off on this one. When I use the nutritional information for dishes with a lot of “free” veggies my calculations come out a but high. I’d love to hear what you guys calculate.
|Servings||Amt per Serving|
|2||1/2 of the recipe|
|299||3g||6g||old: 6||new: 6|