Sesame Ginger Salmon

I wish I could give you more pictures of this salmon.

But to be honest, it was just so delicious that I inhaled it in a matter of minutes. I guess I could take a picture of my stomach, but that might be weird.

The marinade for the salmon came from leftover dressing from this amazing salad. You should make it!

The salmon is first pan seared for a few minutes on both sides to give it a tasty crust. Then, it’s popped in the oven to continue cooking. Brilliant!

Yeah, I’ll just leave you with the two pictures I have and encourage you to make this with it. Or this. Or this. Okay, I think you get the point now.

Sesame Ginger Salmon adapted from this dressing

Serves 4


  • 4 6-8 oz. salmon fillets
  • 1/2 cup olive oil
  • 1/4 cup honey (or more, to taste)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon dijon mustard
  • 3/4 teaspoon ground ginger
  • zest from 1 orange
  • salt and pepper, to taste
  • sesame seeds, to sprinkle
  • olive oil for skillet


1. In a bowl, mix together olive oil, honey, sesame oil, red wine vinegar, dijon mustard, ground ginger, orange zest, and salt and pepper. Add more honey to sweeten, if necessary. Set aside

2. Rinse salmon fillets in cool water and place them into a large marinating dish. Pour marinade over fillets. Marinate in the fridge for 2-3 hours.

3. Preheat oven to 350°F. Heat a small amount of olive oil in a skillet over medium heat. Remove fillets from dish (but reserve marinating liquid) and place them in skillet and cook for about four minutes or until the side is lightly browned. Flip and cook the other side (The salmon will not be cooked through). Place the seared salmon back in the marinating dish, sprinkle with sesame seeds, and put into the oven for 20-30 minutes, or until fish is cooked through (the thickness of your fish will determine your cooking time).Remove fish from oven. Serve immediately with rice or a tasty veggie, or both. The marinade/dressing becomes a delicious glaze for the fish.

Charoset {Apple, dried fruit, and nut salad}

Have you ever had charoset? Better question: do you even know what charoset is? It’s a delicious and traditional apple dish that is served during the Passover Seder.

Charoset is made of tiny pieces of apples and nuts. Then it “marinates” in wine and spices to achieve a fragrant, deep flavor. It can be made loads of different ways, depending on each families traditions.

The version that I made was a unique take on a unique take of a more traditional recipe. Does that make sense?

It is sweet and spicy (as in full of spices. Although if you add enough cayenne I’m sure you’ll feel a bit of a kick), earthy and comforting. And I could probably eat a whole bowl by itself.

Dried fruit takes this up a notch. It’s adds subtle sweetness, a bit of chewiness, and overall awesomeness.

It’s nice because buying awesomeness at Whole Foods can get kind of expensive. I prefer to buy dried fruit instead.

To bring out all of the complex flavors and tastiness of the nuts, roast them in the oven (or toast them in a pan) for about 7 minutes at 350°F, or until they are fragrant.

I would totes recommend this!

Charoset {Apple, dried fruit, and nut salad} inspired from a recipe from my Grandpa

Makes about 4 cups


  • 2 medium apples, diced small (I used Granny Smith)
  • 2/3 cup roasted walnuts, diced small
  • 1/2 cup roasted almonds, diced small
  • 2/3 cup apricots, diced small
  • 1/3 cup pitted dates, diced small
  • 1/2 cup sweet wine (like Manischewitz) or grape juice
  • 1 Tablespoon orange zest
  • 1/3 teaspoon cinnamon
  • pinch of cayenne pepper (optional)


1. Dice apple, walnuts, almonds, apricots, and dates. Place all the ingredients in a large bowl and mix well. It can be served immediately, but it’s better if you allow it to marinate in the refrigerator for a few hours or overnight. Keep leftovers in fridge for up to 5 days.

2. An alternative method (although I didn’t do it this way): Place the apples, nuts, and dried fruit in a food processor and process until all of the ingredients are bite sized pieces, but not pureed. Place in a large bowl and add the wine, zest, and spices and mix well.

Favorite Things Friday

Have you stopped and smelled the roses today?

Or let the wind blow your hair?

Did you buy that delicious scone this morning because you deserved it? Yes, YOU! You have been doing an awesome job lately, I just wanted to let you know.

Did you get a chance to sleep in a little bit this morning. Or at least press the snooze button once?

I feel like all too often, with school and responsibilities (oh, and a little something called life), I forget to enjoy some of the awesome wonders around me. So instead of posting a recipe today, I’d like to post some pictures of my favorite things. Thanks for the idea Joy and Tracy!

What are some of your favorite things?

My friends

They are the lovely, fabulous people that bring so much joy to my life. And they put up with my obsessive baking and ridiculousness.

Chocolate and Peanut Butter

I love love love chocolate and peanut butter. The combination is classic: sweet, creamy chocolate and rich, salty peanut butter.

I would have to say that one of my all time favorite chocolate and peanut butter treats would have to be my chocolate and peanut butter brownie crunch bars or my birthday chocolate and peanut butter mousse pie.


Flowers are so lovely.

They smell pretty.

They look pretty.

They bring happiness and beauty into my life. I took this picture on a hike recently and marveled at the bright colors of the delicate petals, the fragrant perfume, the light sway in the wind


I’ve mentioned before that I’ve completed two half marathons and look forward to running a lot more. Running for me has become very cathartic. I love the feeling of the crossing the finish line, feeling as though I am an Olympian (notice I didn’t say running like an Olympian).

And if you’re curious, I wasn’t actually running here.

I’m actually so fast, they have a difficult time finding cameras to take my picture while I run ;) Just kidding.


Dewey is my wonderfully delicious “puppy”. She’s actually a little over nine years old but that doesn’t stop her from all of her shenanigans.

And just because she is so cute, I’ll give you one more picture.

Have a beautiful Friday!

Gluten-Free and Vegan Cinnamon Oat Bars

I’ve been working on a little project that I’m so excited to share with you! It’s a guest post on an amazing college cooking website called College and Cook. I made a tasty recipe for a gluten free and vegan oat bar and I want YOU to try it!

These are super delicious.

Totes healthy.

Awesomely vegan.

Amazingly gluten free.

And best of all? They are made with a very secret ingredient!

Click on the link to take you to the recipe.

Happy Wednesday!

Related Recipes:

Chocolate Chickpea Cake

Chocolate Hummus

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Cabbage Salad with Ginger-Sesame Vinaigrette, Roasted Almonds, and Cara Cara Oranges

I’ve done a lot of very important eating over the last few weeks of spring.

I ate authentic Neapolitan pizza with the ‘rents

Mom and Dad, that’s you two, just in case you didn’t understand my twenty-something lingo.

I ate Ethiopian food with lovely friends all the way from England.

The Ethiopian food wasn’t from England.

The friend was.

I think I made that more confusing than it was. Or maybe I made it less confusing than it already wasn’t. Now I’m just making a mess. Let’s get back to the tasty food.

I ate an amazing veggie sandwich with incredible macaroni and cheese.

I jealously watched my mom eat this fantastic dessert.

Peanut Butter Ice Cream + Banana + Caramel + Chocolate = My dream dessert

I ate things, that to be honest, I didn’t even know what I was eating.

Oh, and I ran a little half marathon. No big deal…

I find that while I do enjoy all of this crazy delicious eating, I most often enjoy preparing healthier foods. The temperature has been steadily increasing here in the west, causing me to crave quick and light meals filled with delicious veggies and fresh fruits.

This salad is an incredible combination of fresh and tasty ingredients. Crunchy purple! and napa cabbage is topped with sweet and slightly tart cara cara oranges (they are like a pink navel orange).

Roasted almonds and toasted sesame oil add a delightful nuttiness to the salad and a tangy ginger vinaigrette tops it all off.

This is the perfect summer dish. It’s filled with bright colors and loads of tasty flavors.

Cabbage Salad with Ginger-Sesame Vinaigrette, Roasted Almonds, and Cara Cara Oranges lightly adapted from Roost Blog

Serves 4-6


  • 4 cups napa cabbage, sliced thin
  • 4 cups purple cabbage, sliced thin
  • 2 cara cara oranges (or blood oranges), peel and pith removed and cut into wedges
  • 1/2 cup sliced almonds, toasted
  • Ginger Vinaigrette, recipe follows

Ginger Vinaigrette

  • 1/2 cup olive oil
  • 1 TBS toasted sesame oil
  • 1 TBS red wine vinegar
  • 1 TBS honey (or agave nectar to make it vegan)
  • 1/2 TBS dijon mustard
  • 3/4 tsp ground ginger
  • zest from 1 cara cara orange
  • salt and pepper to taste


1. In a large bowl, combine both cabbages, orange slices, and almonds, set aside.

2. In a smaller bowl, whisk together all of the ingredients for the dressing. Drizzle desired amount of dressing over salad (I didn’t use all of it) and toss until combined. Serve immediately with good company and a tasty summer dessert.

Related Recipes:

Strawberry and Goat Cheese Salad with Balsamic Dressing

Caesar Salad

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