What a difference a year can make….

Well, it’s amazing how time flies, isn’t it? Almost one year ago today, I was attempting to zip up a wedding dress (wondering why in the hell I thought Mexican food was a good idea the night before) while a small boy in a beige suit ran circles around me and I was telling myself I was NOT going to vomit. Ahh, good times.

I first met Mr. Andrew (Jaxon’s name for him, although he adds several exaggerated syllables to his name, pronouncing it “ Mee-ster Ahnnnn-Dreeew”) on a little website called Match.com in August 2009.

For some reason, he asked me out. And agreed to go out with me again after meeting me. He even proposed the idea of marriage at the end of January and we were married March 6^th, a mere seven months after meeting.

I’ve learned quite a bit in the whirlwind of the last year and a half. One of the most important things is it really is the little things in life that mean the most. Like surprising your fiancé with the wedding band she thought she wasn’t going to get for another year at the alter. All the big things that seemed to be important before that I constantly worried about aren’t really that important. The laundry and the dishes can wait until after we’ve assembled the latest Star Wars Lego set and I’ll never be able to make gravy like my mom can. Happy Anniversary Andrew!

Pan-Roasted Salmon with Soy-Ginger Glaze with Wild Rice

So another year older and wiser and I’ve got a fabulous recipe to post today that I found on FoodandWine.com. It tops out as one of Mr. Andrew’s favorite meals.  It so easy it’s ridiculous and makes you look like a champ when you serve it.

Difficulty: So easy my 8 year old can do it

Servings: 2 -4, depending on your love of fish

INGREDIENTS

1/4 cup soy sauce

1 tsp finely grated fresh ginger

1 tsp honey

1 tsp Dijon mustard

2 tsp extra-virgin olive oil

Four 6-ounce salmon fillets, skin on one side only

Freshly ground pepper

Cilantro leaves, for garnish

Note: Depending on how “saucy” you like your fish, you might want to double the glaze. I find it works pretty well for 3 fillets but is a little skimpy for 4. Plus if you have extra glaze, you can always drizzle it over the wild rice. To make it…uh…healthier.

DIRECTIONS

Wild rice

Open box. Follow directions. Enjoy a glass of Pinot Grigio while waiting for the water to boil and nag your husband about taking out the trash. And don’t forget to preheat the oven. When the rice has about 10 to 15 minutes left, it’s time to start the fish!

Salmon

Preheat the oven to 350º. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.

Heat the olive oil in a large nonstick oven proof skillet. (If you don’t have one, use a nonstick pan and a cookie sheet lined with foil to pop the salmon in the oven) Season the salmon with pepper and add it to the skillet, skin side up. Cook over medium high heat until golden and crusty, about 2 to 3 minutes.

Turn the salmon and spoon the ginger soy glaze on top. Transfer the skillet (or cookie sheet) and bake the salmon for 5 minutes, or until cooked through. Using a spatula (because you don’t want this beautiful fillet to break), transfer the salmon to plates and garnish with cilantro.

Add your homemade *cough, cough* wild rice and you’re done!