January 9, 2019

Dear friends,
I’m cooking for just myself for a few days while Tony is off to a cabin in the woods, leaving me in charge of the dog and packing for our annual trip to Florida. We leave this week. We will be gone for two months. I could kill him.

So far I have gathered up a stack of summer shirts and the dog’s medicine. I am frantically making lists and doing laundry while subsisting for two days now on crackers and a big bowl of chicken salad.

Today (I’m writing this on Sunday), I will treat myself. At 6 p.m. I will turn on the TV to watch the Golden Globes red carpet while dining on pan-grilled salmon with coconut-lime sauce. I don’t have a lot of time to cook, so I dreamed up a dish that produces lots of flavor in about 15 minutes, tops.

I will savor the break and try not to feel guilty. I envy Tony, who is much better than I am at pampering himself. He lives in the moment. Then again, somebody has to pack.


3 tbsp. oil such as Canola
3 green onions
1 large clove garlic
1/4 cup light soy sauce
3/4 cup coconut milk
2 tbsp. lime juice
1 tsp. minced ginger
4 salmon fillets, each about 2 inches wide
Coarse sea salt
2 tbsp. chopped peanuts

Heat a medium skillet. When warm, add 1 tablespoon of the oil and swirl. Slice white part of onions and sauté with garlic in the warm oil for 1 minute, just until garlic begins to soften. Add soy sauce, coconut milk, lime juice and ginger and bring to a boil. Remove from heat and set aside to cool to room temperature.

Heat a heavy skillet large enough to hold the salmon over medium-high heat. Add remaining 2 tablespoons oil, swirl and heat. Place salmon fillets, skin sides down, in skillet. Spoon some of the hot oil over the salmon and sprinkle with sea salt. Cover, reduce heat to medium and cook for about 7 minutes for 1-inch-thick fillets, or until salmon is done to your liking.

Spoon some of the sauce onto each of 4 dinner plates. Place salmon fillets on top of sauce. Chop green onion tops and scatter over salmon. Scatter peanuts over fillets. Makes 4 servings.

What I cooked last week:
Roasted kabocha squash with sweet soy sauce, pan-grilled strip steaks; overnight oats with dried cranberries and slivered almonds; venison spaghetti sauce; chicken salad with red sweet peppers and celery; pan-grilled salmon with coconut-lime sauce.

What I ate in/from restaurants last week:
Half of a Southwestern chicken salad and a piece of baguette at Panera; Wendy’s chili with Cheez-its.

From Ann M:
I know the holidays are past along with the need for sauerkraut ball recipes, but I wanted to tell you about the gluten-free ones we make for my celiac family. I substitute Earth Balance spread for the butter, use gluten-free flour (Pamela’s), and put gluten-free Rice Chex in the blender for the coating. They turn out great.

Dear Ann:
Thank you for sharing that. I’m sure many people will try your suggestions.

From Sonja C.:
Do you have a recipe for the hot sauce served at Aladdin’s Restaurants? I’ve tried imitating it and searched online for recipes to no avail. The sauce is a condiment frequently offered for an additional cost if you order hummus. It looks a bit like a vinaigrette dressing in that is separates. It is orangish, with chunks that are finely diced peppers and garlic, perhaps. We like it for dipping falafel or just to add some spiciness to any of our meals.

Dear Sonja:
You have piqued my curiosity. I’ll have to try it. Meanwhile, if anyone shares a recipe I’ll let you know.


One thought on “January 9, 2019

  1. Aladdin’s hot sauce is the best!!!! I would love a recipe too. I always by a large container of it when I am there to take home with me.

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