Caramel Curry Salmon
Missed us? Well after that last post about working freelance, we went on a little break. So what’s happened since then? I’m going to give you a bit of a timeline for December just to offer up a glimpse of the madness our lives have been.
December 6 sign paperwork for house
December 7 begin packing and move first few items to new house
December 9 – 12 get the flu and die for a week
December 13 wake up from flu coma and realize how much there is to do still; pack all the things
December 14 move everything we own; have a housewarming party
December 15 – 22 Nick gone to Mexico for a work trip, unpack at new house, work from 2am to 8pm most days and finish freelance projects before Christmas
December 23, Utah wake up early, drive to Washington
December 23, Washington get to Washington, go Christmas shopping for all the presents, wrap all the presents
December 24 buy crappy appetizers for family get together because you’re too tired to cook, huge family dinner and present opening extravaganza, sing all the Christmas songs
December 25 Christmas stockings and breakfast with the family, Christmas dinner with even more family
December 26 – 28 do things and forget how the time went by, seriously, I can’t remember much (except we watched the Husky game with friends, and we won!)
December 29 drive back to Utah
December 30 do absolutely nothing
December 31 do absolutely nothing; ring in the new year with fun friends
It’s been a whirlwind folks! A fun, stressful, joyous, chaotic, painful, happy, sad, boisterous month for the Bangbows
2013 was an incredible year for us and I’ll be posting a recap of awesomesauce soon enough but first, let’s take a look at the future as we begin our training for the 2014 Ogden Marathon!
Nick and I signed up for the Ogden Marathon back in October and this week is the week to start training! How’s that for timing?! New Year’s resolutions got nothing on us.
I put together a handy little training schedule to help us stay on track and be prepped for all of Strider’s Winter Racing Circuit lead-in races. Feel free to print out the calendar and train along with us! Print the full schedule, or start with just January‘s.
Pinapple Chobani, 6 ounces of OJ, 12 ounces sliced frozen strawberries, 1 banana. (Note that I used the empty Chobani container to measure out all of the other ingredients – less dishes; more happiness!)
And now, to ring in the New Year, I have our first new recipe of 2014!
Caramel Curry Salmon
(alternatively titled, The Bestest Most Fantastic Salmon of Your Life)
- 1.5 lbs Salmon Fillet
- Sea Salt, to taste
- 1 tsp Cayenne Pepper, optional
- 2 Tbsp Bombay Curry
- 1/2 Cup Brown Sugar
The most important ingredient is the Bombay Curry, which I get from Market Spice in Pike Place Market. Don’t think you can use any old curry. This is one of the few times that the original is quite simply all that will do.
- Line a baking sheet with foil, preheat oven to broil. Prep salmon on lined baking sheet by sprinkling with sea salt, cayenne, Bombay Curry and half of the brown sugar, creating a light coating over the fillet. It is important to note that the measurements are not exact – a light sprinkling of cayenne, a heavy dusting of curry and a thicker covering of brown sugar – that’s the ratio
- Broil for 7 minutes and then sprinkle with remaining brown sugar. Broil an additional 3-5 minutes until sugar has caramelized.
- Serve with rice*
*I make my rice for this dish by adding two bay leaves to the rice cooker and preparing as usual. When the rice is cooked, I remove the bay leaves prior to serving. We purchase bay leaves in the bulk section at Winco, #1701.