Things get busy sometimes. It’s a fact of life. It’s times like these that I get caught in the one-meal-at-a time-trap. This is when I get so consumed by my to-do list that I refuse to go full-on grocery shopping or meal planning. Come dinner time there’s nothing to eat and I’m faced with 2 choices: grab fast food or get something quick to prepare from the store. I usually go for the latter. Dinner’s on the table at last, whew! But then I get wrapped up in something else and the whole thing starts over the next day. I’m like a puppy chasing my tail.
After a week of this, I’m always amazed that I could possibly forget how much time (and money) meal planning can save. Especially on particularly busy weeks, organizing dinner in advance is a godsend. When thinking ahead, I can fill my days with super simple, healthy, and easy to prepare meals– like this salmon dish.
It’s 6 ingredients and takes less than 30 minutes to prepare. Heck, it takes less than 20 minutes to prepare. Throw in some Green Rice with Asparagus or minute rice and it’s a meal.
And this isn’t just any quick, simple, and easy dish. This one’s kind of– fancy. Not fancy in a “my kid definitely won’t eat that” kind of way. It’s got tropical ingredients that work together to form something a touch exotic, but definitely familiar in flavor.
The sauce is simple; chipotle, pineapple juice, brown sugar, and tamarind pulp blended together. This magical mix is poured over the seared salmon, reducing until it sticks to the salmon forming a lip-smacking, flavorful glaze. It’s sweet, tangy, and smoky. Who doesn’t love that? Throw in some very simple baby greens to freshen things up and you’ve got a killer dish.
Too little time? Try this hack! To make this meal ultra quick and simple, purchase your salmon already cleaned (bones and skins removed) and portioned into individual fillets. Frozen salmon fillets, which are good to go, are easy to find or you can ask your butcher to prepare the fish for you. Then all you have to do is sear and sauce. Voila, dinner’s ready!
Do you get wrapped up in the one-meal-at-a-time rut? What are some of your favorite quick go-to meals? We wanna hear all about it! See you soon!
- 2 medium chipotle chiles canned in adobo sauce, stemmed and deseeded
- ½ cup pineapple juice
- ½ cup tamarind pulp
- 1 ½ tablespoons brown sugar
- ½ tablespoon plus ½ teaspoon vegetable oil
- 4 (4-5-ounce) boneless, skinless salmon fillets
- 2 cups packed mixed baby greens
- salt and pepper to taste
- In a blender or food processor, combine the chipotles, pineapple juice, tamarind pulp, brown sugar, and a heavy pinch of salt. Blend until smooth.
- Place a large, heavy skillet over medium-high heat. Season the salmon fillets generously with salt and pepper. Salmon loves salt, so don’t be shy!
- Add the ½ tablespoon of the vegetable oil to the skillet. After it begins to smoke slightly, carefully add the salmon fillets. Cook the fillets until they are ¾ of the way cooked, then flip and continue cooking until they are mostly cooked, about 3 minutes more.
- Pour the blended sauce over the salmon and reduce the heat to medium. Spoon the sauce over the salmon as it reduces until it forms a glaze and lightly coats the salmon. Transfer the glazed salmon to a plate and pour the extra sauce into a small dish.
- Place the baby greens in a medium bowl and drizzle with the remaining ½ teaspoon of oil. Season the greens with salt and pepper, then toss to combine.
- Divide the greens among the plates. Top with a piece of salmon and serve the sauce on the side. Devour immediately.