The weekend went by in a blur. Somehow. I mean, it was painful losing 3 hockey games in a matter of 16 hours, but…had fun losing with the group of guys that I did. We made some memories and most definitely had lots of laughs. It really made me miss playing in tournaments – something I grew up doing many, many weekends.
My legs and hips were incredibly sore, but it didn’t keep me from playing in my regularly scheduled game on Sunday evening. My legs actually felt better skating than walking/standing. Go figure. And even better, I only came out of the weekend with one (VERY tender) bruise.
I took Monday off from exercise (much needed) and did an easy bike ride today. Easy as in I didn’t even have to wash my hair before bed. Really no sense seeing as I have hockey at 6am tomorrow. Between Mark and I, we’ve been playing a lottttt of hockey.
After a weekend of beer and cheese, I was ready for some vegetables and regularly scheduled cooking. I got teased at the table of 9 on Saturday night for ordering a side salad. My body was craving something wholesome, what can I say? Plus, salad and beer is a natural fit with pizza 😉
Aside from some major grocery shopping and meal planning on Sunday afternoon after I returned home from the tournament, it was nice to find some leftovers remaining in the fridge. More specifically, leftovers from this A+ recipe.
I tweaked the original a lot, adding bok choy and salmon while changing up several other ingredients – like way more garlic and far fewer sesame seeds. Personal preference is all. The addition of salmon, however, was a solid choice. My kids actually preferred the salmon to the soba noodles which shocked the heck out of me. But so long as they’re devouring dinner, I’m good with it!
- 6 (5 oz) skin-on salmon filets
- ½ tsp salt
- black pepper, to taste
- 12 oz soba noodles
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2-inch piece fresh ginger, peeled and minced
- 3 cloves garlic, minced
- ¼ cup olive oil, divided
- 1 bunch bok choy, thinly sliced
- 10 oz frozen shelled edamame, thawed
- 3 large carrots, coarsely grated
- 8 scallions, thinly sliced
- 1 Tbsp black sesame seeds and/or white sesame seeds
- Preheat oven to 450 degrees F. Place parchment paper on a baking sheet and set aside. Season salmon with salt and pepper and place on prepare baking sheet. Roast for 12-14 minutes or until cooked through.
- Meanwhile, bring a large pot of water to a rolling boil. Add soba noodles and cook according to package directions; drain and set aside.
- Whisk together the honey, soy sauce, vinegar, sesame oil, giner, garlic, and 3 tablespoons olive oil until well-combined.
- Return pot to medium heat and heat remaining 1 tablepsoon olive oil. Once hot, add the bok choy; saute for 2-3 minutes before adding the noodles. Pour the sauce over the top, along with the edamame, carrots, and scallions. Heat for 2-3 minutes, allowing the noodles to abosrb the sauce and the carrots to heat through. Serve hot, topped with sesame seeds and salmon filet.
Weekly Menu: January 12th – 16th
- Sunday: steak, paprika-garlic oven fries, roasted brussels sprouts
- Monday: BBQ Chicken Pasta with steamed broccoli
- Tuesday: Panera carry-out
- Wednesday: shrimp and chicken fajitas with guacamole and refried beans
- Thursday: leftovers / out for dinner