Happy New Year & a Dinner Recipe!

There is something that resonates so deeply with me about the closing up of a year, on the brink of a new one. Each year I find myself indulging in two celebratory rituals:

(1) Pausing: This includes reminiscing about the year that’s passed, adventures embarked upon & traditions embraced, moments well-lived. And with this savoring, marking the passage of time, I pause to soak it all in. And in the pausing I begin to envision and daydream, imagination soaring as high as it will go, about how I can bring the best out of the coming year.


(2) Cooking a special meal: I indulge in the gift of time, reveling the extra moments to be in the kitchen, losing track of time as it passes — simmering and seasoning, chopping and grating, the unforced rhythms I used to take for granted before motherhood.


So for New Years Day 2015, I slipped away to steal some extra time in the kitchen (during nap time, naturally) whisking up a brown sugar & soy glazed salmon (recipe below) which felt fancy but really wasn’t fussy. I like to substitute liquid aminos for soy sauce (a healthy alternative) which gives extraordinary flavor but with no added salt. Paired with baked cinnamon butter sweet potatoes, roasted broccoli, crusty garlic bread and a glass of Malbec, I’d say it was just perfect for us – this little family of four: 2 tired adults, 1 dramatic toddler, and 1 teething baby. Happy New Year from my family to yours!


Brown Sugar & Soy Glazed Salmon
Inspired & adapted from here

  • 1 – 1.5 lb fresh salmon
  • 1/3 cu water
  • 1/3 cu brown sugar
  • 1/4 cu oil (vegetable or olive)
  • 1/3 cu liquid aminos (or use soy sauce if you don’t have this)
  • 1 tsp minced garlic
  • salt & pepper to taste
  • juice of half a small lemon (optional)

1. To make the marinade, combine water, brown sugar, oil, & liquid aminos in a bowl using a whisk to help dissolve the sugar
2. Season the salmon with salt & pepper to taste.
3. In a plastic bag, place the salmon and pour the marinade on top. Seal the bag and set it in the refrigerator for up to 24 hours (I’ve done as little as 2 hrs but the longer the better).
4. Line a baking sheet with aluminum foil and place the marinated salmon on it. Give a fresh squeeze of lemon on top (optional).
3. Bake at 350F for 20-25 min until cooked through & flaky.



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