Sweet, sour, salty, bitter.

Tonight, not wanting to give up my seafood stint too soon, I marinated a few salmon fillets for dinner. Salmon is so versatile and easy to cook with, and healthy. My favorite marinade is:

3 T. brown sugar
2 T. rice vinegar
2 T. soy sauce
1 T. Dijon mustard

Sweet, sour, salty, bitter.

Its great, no fail. The marinade is so thick it sticks to the meat and forms a nice, crusty caramelization over heat.

I served the salmon with a side of whole wheat couscous and a spinach/tomato/goat cheese salad. I need to work more veggies into my life.

Earlier this morning I made a black cherry-walnut quick bread from a recipe out of Eating Well. The recipe was for cranberry-walnut bread but the crappy grocery store didn't have cranberries. The substitution was fine anyway. Sarah tasted it and said it must have a cup of oil in it. It did turn out really moist somehow, though the only fat came from two tablespoons of canola and a tablespoon of butter.

So nice to be back to the kitchen again!