Tuesday, May 06, 2008

Balsamic Mustard Salmon and Ponzu Bok Choy

This was literally a 20 minute dinner. You can't beat that for timing. Take that, Rachel Ray.

-1 tb whole grain mustard
-2 tb balsamic vinegar
-1 1/2 lb filet of salmon

Mix the mustard and vinegar and pour over the salmon. Bake the salmon on 375 for about 10 minutes.

Steamed Bok Choy with Ponzu
-1 head bok choy, chopped
-2 tb dark soy
-1 tb rice vinegar
-1 packet Splenda

While the fish bakes, steam the chopped bok choy. Mix the doy, Splenda and vinegar and pour over the bok choy.

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