Craving easy meals that feel a little special? 

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! 

By the end of this episode, you'll discover a quick salmon dinner that’s with a surprising veggie side, and you’ll be inspired by a secret-ingredient kale salad that accompanies a classic make-ahead Midwestern dish!

Tune in for a quick dose of home cooking inspiration! 

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Links:

Simple high-heat baked salmon recipe by Kathleen Daelemans from Food Network (Sonya's sauce recipe is below)

Braised leek recipe by Hank Shaw from Simply Recipes 

Massaged kale salad from Minimalist Baker, and how to make homemade lime curd from Tastes of Homemade

Twice baked potatoes with lots of butter from The Pioneer Woman, and one that’s a little less rich from All Recipes

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Sonya’s recipe for creamy spicy salmon sauce (for 3-4 6 oz pieces of salmon):

Ingredients:

• ½ cup mayo
• 2 Tbsps Tamari or soy sauce
• 1-2 tsps gochugaru ( or red pepper flake, or Sriracha)
• 1½ tsps maple syrup (or to taste)
• 1-2 tsps toasted sesame oil
• 1 inch grated ginger. 

Whisk everything together, taste and adjust for more spice or saltiness. Use ¾ of the sauce on the salmon before you put it in the oven, and then finish off with the remaining sauce once it’s out of the oven. 

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