There’s something about New Year’s Resolutions that I really can’t stand. I think it’s all of the generalizations, like, “This year I’m going to get healthy”, “I’m going to be better with money”, or, “I’m going to start volunteering”. Hearing stuff like that makes me cringe. Let’s skip all of those broad generalizations this year and set more specific goals. Instead of, “I’m going to lose weight”, let’s say, “I’m going to exercise 3 times a week”. Rather than, “I’m going to manage my finances better”, set a goal like, “I’m going to establish a realistic budget and stick with it”. If you want to be more active in your community this year, resolve to find a cause you’re passionate about and volunteer at least twice a month. When you set up concrete goals for yourself, you’re more likely to be successful. And please, don’t be so hard on yourselves. Life is all about living. So go ahead and eat that doughnut, and treat yourself to those new boots you’ve been eyeing, you deserve it!
One of my resolutions is to eat fish at least twice a week. I actually love fish and would eat it everyday if I could, but it’s so gosh darn expensive. After doing a little research about the many health benefits fish provides, it’s easy to recognize that the long-term benefits far outweigh the expense. Eating just 2 servings of fish a week will lower your risk of developing heart disease and increase brain function. So essentially, you’re getting healthier by eating delicious fish and seafood. Now that’s a New Year’s Resolution I can stick with!
Sweet and Spicy Salmon
- 2 pounds of skinless salmon cut into filets
- 2 limes, zested and juiced
- 2 tablespoons of Sriracha
- 2 tablespoons of brown sugar
- salt and pepper, to taste
- green onions, sliced
- 2 large avocados
- 2 cups of instant brown rice
- 24 oz of shiitake mushrooms
- 1 tablespoon of vegetable oil
- 2 tsp of soy sauce
- 1 clove of garlic, minced
- 1 tsp of grated ginger
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with tin foil. Spray liberally with non-stick spray.
- Place salmon filets on the baking sheet and season liberally with salt and pepper. Grate a bit of lime zest over each filet.
- In a small bowl, whisk together lime juice, sriracha, and brown sugar.
- Coat each filet with the sauce. Place the salmon in the oven and bake for 16 minutes.
- While the salmon is baking, prepare the brown rice according to the package.
- Heat the vegetable oil in a frying pan. Once the oil is hot, add the shiitake mushrooms and saute until they soften slightly. Add the garlic and ginger and saute for a minute. Add the soy sauce and stir. Reduce the heat to low and simmer until the salmon is ready.
- Pit and dice the avocados. Mix the diced avocados and sliced green onions. Season the avocado mixture with salt and pepper.
- After 16 minutes, remove the salmon from the oven and check for doneness. You’ll know the fish is done when it easily flakes apart with a fork. To serve, spoon a bed of brown rice onto each plate. Place about a half a cup serving of the shiitake alongside the rice. Carefully place the filets on top of the rice and then top the salmon with the avocado mixture.