~Honey Chipotle Salmon Recipe

 

Anyone that knows me knows that I’m a great southern cook. It’s nothing for me to whip up a dinner of mac and cheese, fried cabbage, cornbread, and fried or baked chicken. Now I know thats not the healthiest sounding meal, but it’s damn good. I’m also good for meals like maple glazed salmon, Jasmine rice, and sauteed green beans. Although I can cook these meals and a multitude of others, I simply don’t like to. I’m not passionate about cooking, its just not something I derive a lot of pleasure from. That being said, I’ve become a great lazy cook. I’ve learned to prepare quick, delicious, healthy meals in thirty minutes or less.

So tonight, let’s whip up a meal of Honey Chipotle Salmon, a delicious medley of brown and wild rice, and roasted Brussels sprouts. Many grocery stores are offering fabulous fresh, frozen prepped meats. My favorite store for this is Sprouts. They have a line of prepared fish called Sea Cuisine. One pack serves two and is priced under $5.

• Heat fish on a baking sheet for approximately 26 minutes at 375 degrees.
• The rice medley is compliments of Uncle Ben’s. It heats in it’s own bag for only 90 seconds!
• No need to be intimidated by fresh Brussels sprouts. Simply rinse and dry them, trim off a little bit of the stem and cut in half. Mix in a bowl with approximately 1 tablespoon of extra virgin olive oil, a tablespoon of minced garlic, salt and pepper to taste. Place in a single layer on a baking sheet in a 350 degree oven for approximately 20 minutes. If you’re not a fan of Brussels sprouts, substitute with asparagus.

Be sure to let me know how you like this dinner idea and be on the lookout of other easy, delicious meals.

Stacey Covington-Lee

Follow me on IG @scovingtonlee