No, I did not forget to update you all on my progress in my own personal “Fitness and Weight Loss Challenge”. I lost another pound and a half for a total of 5lbs since I started. Meal planning on a weekly level has been HUGE! Such an easy way to hold myself accountable. Grabbing the Frittaffle and my pre-packed lunch on my way out the door couldn’t be easier! It’s a money and time saver as well as a way to remain accountable on a caloric level. This week salmon was on sale. I paired it with shishito peppers, which have become a fast favorite and my lunches are balanced and satisfying.
You will need the following:
- 4oz salmon filet per serving
- 1/2 cup rice, cooked (brown or white as you prefer)
- 1 1/2 cups shishito peppers
- 1 cup soy sauce
- 1/4 cup brown sugar
- 2 Tbsp. finely grated fresh ginger
- 4 cloves garlic, minced
- 3 Tbsp. toasted sesame oil
- In a mixing bowl, whisk soy sauce, brown sugar, ginger, garlic and sesame oil until sugar is completely dissolved. Reserve 1/4 of this liquid.
- Toss whole peppers, stems on, with soy sauce mixture until coated. Arrange on a lightly greased baking sheet and place in a 450 degree oven for 20-30 minutes tossing every five minutes or so. They should be blistered and shriveled looking and starting to char.
- Place salmon in a bowl and toss with reserved liquid. Cover and set aside.
- Once peppers are roasted, switch oven to broil. Place salmon onto a greased baking sheet and broil about 7 minutes until cooked through but still moist and tender in the middle. Salmon should flake easily with a fork.
- Serve peppers and salmon over rice.
This is SO yum! I had it for lunch, just now! Yay me! You should totally have it for lunch soon too. Swearing Mom out.