Moms talk about all sorts of silly things…constantly. Sleep, bottles, diapers, and food. It’s no wonder I need my adult activities of tennis and hockey to keep me sane…and from becoming the most boring conversationalist ever.
I’ve tried to maintain an evening routine since Shea began eating “real” food, but our preferred and typical European dinner time does not easily coincide with her early bedtime. It seems as though the evenings come down to whether or not I’m cooking for Shea…or for us. Someone is eating leftovers…at least for the time being.
Last night, for example, I was thinking we may actually have a dinner meal all together and be showered and settled in for the night by 8pm. Wrong. I got home before 4pm with a sleeping baby and was able to carefully remove her from the car seat and put her into her crib without any issue. I changed into my workout clothes, grabbed the baby monitor, and pounded out a pleasant 4 miles on the treadmill in the basement. I couldn’t remember the last time I actually enjoyed a run, nor the last time my workout was done before 5pm. Win-win!
I got a jump start on dinner and thought we could actually eat a meal all together. However, when Mr. Prevention got home, he informed me that the lawn NEEDED mowing. So…Shea and I ate dinner together. I never thought we would be this family, ugh.
Not only is timing of dinner a challenge, but I find myself breaking my initial intention to feed Shea what we’d normally eat. Except, spicy foods are of course not appropriate and the girl doesn’t care for pasta or rice. She’s a carnivore through and through. I have no idea where our girl’s taste buds came from, but she’s not the carb-loving, near-pescatarian that we are.
That said, the girl LOVES salmon, and I’m tickled that some of her most favorite foods (fish and avocado!) are so incredibly healthy. So while we’re eating more chicken and pork tenderloin, we’re also eating more fish, especially salmon. Because even if we’re eating at different times, we’re not all eating different meals! Salmon is loved and enjoyed by all, as was this cabbage salad to serve it along side.
- 4 (6 oz) skin-on salmon filets
- ½ tsp kosher salt, divided
- ½ tsp black pepper
- 2 tsp rice vinegar
- 4 tsp olive oil
- 1 Tbsp sesame oil
- 1 Tbsp lower-sodium soy sauce
- 1 tsp light brown sugar
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- 1 cup carrot, shredded
- ½ cup cilantro, chopped
- 3 green onions, thinly sliced
- 3 Tbsp slivered almonds (toasted, if desired)
- 1 Tbsp sesame seeds (toasted, if desired)
- Heat a grill pan over medium-high heat, or preheat grill to 375-400 degrees. Sprinkle salmon with ½ teaspoon salt and pepper. Add salmon to grill, skin side down; cook 5 minutes. Turn salmon over; cook 2 minutes or until done.
- While salmon cooks, whisk to combine the vinegar, oil, soy sauce, and brown sugar in a large bowl. Add cabbages, carrot, cilantro, onions; toss to coat. Divide cabbage salad evenly among 4 serving plates; top each with 1 salmon fillet. Sprinkle evenly with almonds and sesame seeds. Serve immediately.