Well, I didn’t get off to a great start seeing how I did not bake cookies yesterday, but I made up for it tonight. I made the salmon AND the cookies. 🙂

Five-spice-glazed Salmon
1/4 cup honey
1 1/2 tsp five-spice powder
4 tsp reduced sodium soy sauce
2 large cloves of garlic minced
4 6 oz. salmon fillets
1 lb. green beans
1 tsp Asian sesame oil
1 tsp canola oil
2 Tbsp of toasted sesame seeds
1 tsp lemon juice


In a small bowl, whisk honey, soy sauce, five-spice powder and garlic.
Put salmon skin side down on a large plate and pour sauce over it. Let it marinate for at least 15 minutes.

Position rack 6 inches from broiler and heat it on high. Line a large rimmed baking sheet with tinfoil and coat with cooking spray.

In large bowl, toss green beans with canola and sesame oils. Arrange beans on one half of sheet.

Arrange salmon, skin side down, on baking sheet. Drizzle with leftover sauce.

Broil salmon and green beans for 3 minutes. Toss green beans and rearrange salmon if necessary. Broil 3 more minutes. Toss green beans with sesame seeds and lemon juice and enjoy!

This recipe was actually even easier than it seems. We loved it.

So I didn’t really know what they meant by ‘toasted sesame seeds’ so I took it literally. I put the sesame seeds in the toaster oven. It seemed to work pretty well!

This one type A girl I know served salmon over spinach and basil. Well it was so good I had to copy her. 🙂 I also made some brown rice and an additional spinach salad with my favorite homemade dressing. Yum!

These are our leftovers. Yummy lunches the rest of the week!

These are what my mother and I suspect to be my grandmother’s recipe for chocolate sour cream cookies. We can’t find her recipe but they taste just like we remember- light, fluffy and more cake than cookie. Recipe will be included at a later date. 🙂

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