Broiled Wild Salmon

Yikes!! It's been 4 MONTHS since I last posted. Apologies all around - I think most people have stopped reading since I haven't been posting. Well, it's due to a couple of factors: 60% my laziness, 15% being gone in August on vacation, and 15% stress from working and not cooking lately. But I hope this recipe redeems myself slightly...

Ingredients:
About 1 lb Wild Salmon, either one whole piece or cut into equal pieces
2 tbsp sesame oil
1 tbsp (or less...) soy sauce
2 cloves garlic
2 tsps dijon mustard

Utensils:
1 cookie sheet (or small baking sheet); 1 small bowl; pestle (mortar is optional); aluminium foil to cover the sheet

Prep work: 1) Peel the garlic. 2) Turn the broiler on to "Low"

Instructions:
Cover the sheet with the foil and lay the salmon on it. Put the garlic in the small bowl and using the pestle, gently (but firmly) pound the garlic until it is mashed. Add the sesame oil, dijon, and soy sauce and mix together. You may want to add less soy sauce and add as you taste, as it can be salty. Reserve some of the mixture, and spoon the marinade onto the fish and spread it to cover the surface. Place the rack in the oven about 4 inches from the broiler and place the pan so that the salmon is directly underneath the flames. Broil for approximately 7 minutes or until the salmon flakes but is still moist.You can spoon some of the reserve marinade on the salmon, or leave it as a dipping sauce.

Chicken salad with edamame

So the other day, we had some leftover grilled chicken drumsticks sitting around. Now normally no one wants to eat slightly old grilled chicken that is a little dry and bland...but then I realized that it is the perfect item to turn into chicken salad! And since I'm not the biggest fan of mayo, I decided to change things up a bit. Here is my healthy-ish and damn delicious version of chicken salad.

Ingredients:
3-4 chicken drumsticks, grilled (cooked in any way, or any piece of chicken that is about 1 cup of chicken pieces)
2 tbs yogurt
1 tbs fresh squeezed lemon
1 tsp curry powder
1/2 tsp cumin
1/4 cup edamame (shelled)
Sea salt
Black pepper

Utensils:
bowl; spoons; sharp knife

Prep work:
none!

Cooking Instructions:
Take any skin off the chicken and discard; pull off the chicken meat and put it into a bowl. Once you have done that with all the chicken, add the yogurt, stir, and add the lemon juice to it. Once they have been mixed, add the curry powder, cumin, and a pinch of salt and some black pepper to the bowl. Once everything has been mixed together, add the edamame to the bowl, mix to incorporate, and it's ready to serve. Tastes great in a pocket pita, or for something really fresh and crunchy, spoon the salad into a large lettuce leaf (iceberg, romaine), or for some extra color, red cabbage.