Tonight, DH made Sweet Lemon Salmon, from a Rachael Ray cookbook.
We started off with a organic spinach & strawberry salad with balsamic dressing. Mmmm. He made Texmati rice and some steamed stirfry veggies (from a frozen bag, not organic).
Here's a synopsis of the recipe: (not a quote, since he didn't do all of the recipe)
In a small pot, mis 3 TBSP light brown sugar 2 TBSP water and juice of 1 lemon. Over medium heat, bring to a simmer while stirring to dissolve sugar. Once at a simmer, cook for 1 min. Preheat ovenproof skillet with 2 TBSP vegetable oil over med-high heat. Season samon fillets with salt, peper and lemon juice. Cook for 3-4 minutes on the first side, then flip, brush with brown sugar-lemon mixture, put in 400 deg farenheit oven for 4-5 minutes or until cooked through. DELISH!
Serve the salmon over the rice and drip the remaining juices on it all, yummy, yummy. That was our first time trying this and it is now a favorite. One of our children wouldn't eat it (fussy eater) but the other loved it.