Spring Has Sprung

So it’s been a while. Sorry about that. I have been a little consumed with the move, and probably will be for the next month or so. The great husband is working out of town all week so there is not a lot of cooking going on. I really don’t enjoy cooking for just little old me. I like watching people eat the food I prepare, so unless I eat in front of a mirror I can’t get that satisfaction.

Chicago has provided a lot of beautiful weather in the last couple of weeks. It has definitely been my saving grace. The Mighty Quinn and I have taken quite a few walks. I am trying to let her get her last taste of being a city baby while she can. She won’t remember splashing in the fountains at Millennium Park, or saying hi to everyone that passes on Michigan Ave. She won’t recall playing at the children’s museum at Navy Pier or going to the Taste of Chicago or the huge St. Patrick’s Day Parade. That’s okay though, because I have lots of pictures to remind her.

Along with all of the walks, the warm weather provides a chance to grill. One of my favorite things on the grill is Salmon. My sister has a fantastic marinade that she makes that I have stolen and made my own. It’s the only way I prepare my grilled salmon.

Sweet Soy Grilled Salmon

1 c soy sauce

3/4 c brown sugar

2 tsp ginger paste

salt and pepper

4 6 oz salmon fillets

Season salmon with salt and pepper. Mix soy sauce and sugar until sugar is completely dissolved. Stir in ginger paste. Pour in zip-lock bag and place salmon in. Place in refrigerator and let marinade for at least 3 hours.

Grill to your liking. Seve it up with your favorite grilling sides.

Note: I like my salmon medium-rare, so I place my fillets over high flame and cook for about 3 1/2 minutes per side.

2 thoughts on “Spring Has Sprung

  1. Anonymous

    Will there be a special Motherchef edition for Mother’s Day? Your eager fans want to know! 🙂 Megan

    Reply
  2. Emily

    This sounds delicious! We’re having a salmon recipe contest and awarding the creator of the best recipe with 15 Pounds of Wild Salmon. Check it out at MarxFoods.com

    Reply

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