These last few weeks have felt busy – even busier than normal. There was all the usual stuff … school, work, swimming, ballet, blogging (lots of behind the scenes blogging stuff in fact – so apologies if I’ve seemed less present) … but plenty of extras too.
#1 teenage son was doing his GCSE Mocks. Twenty-something exams in 7 days is never going to be fun (or very representative of the real thing, I suspect) and for him there were definitely late nights, a mountain of flashcards (which of course is via an app) and lots of lists to tick off. There were ups and downs in the exams for sure – a couple of them were in fact ‘worse than the worst experience in his life EVER’ … and in case you were wondering, that was the time when a cherry yoghurt exploded in his lunchbox and went EVERYWHERE. Does it make me a bad mother that I secretly had a giggle at the yoghurt catastrophe? I didn’t think so.
Well, the exams are over now – done and done – and may an exploding yoghurt continue to be the WORST THING EVER in #1 teenage son’s life for a long time to come.
#2 teenage son has been on a photography frenzy getting to grips with his birthday gifts and experimenting with everything from time lapse through the night, to the perfect shot of his own eye. Clever stuff.
And how about Hella? She has developed an obsession about being cosy and January through to March in Dubai is pretty much the only time when she has a fighting chance of any degree of cosiness. For the rest of the year, when it’s 40 degrees outside, cosiness will be the last thing on her mind. So for her, the last few weeks have been about hot chocolate, spending the weekends in PJs and Ugg boots (only taking off her dressing gown when the sweat gets too much) and wrapping up in a blanket on the sofa to watch her favourite TV show (currently The Dengineers) – even if the AC has to go up to ‘icy’ to make the whole thing bearable. These things matter when you’re 9.
And amongst all the busyness, my lovely husband and I have been chilling out to quite a TV catch-up bonanza – yes, we’re that rock and roll –
- The second series of The Bridge (the Danish version) – If you can handle the sub-titles, it’s genius.
- Unforgotten – A gripping six parter that we binge watched over 2 days.
- And River (another series with this year’s Olivia Coleman, Nicola Walker) – it’s fairly dark and more abstract than the other two but desperately compelling. If only I could keep my eyes open later into the evening, I’d be rattling through it even faster.
And when I’ve managed to tear myself away from the TV there’s been some cooking too – in particular, this Zesty Lime and Ginger Salmon – my current favourite healthy, speedy dinner. The salmon sits in an easy marinade for 15 minutes and is then baked in the oven. And that’s the cooking part done.
I sit the fish on a bed of leaves and spiralized courgettes with a few peas and some mangetout to sprinkle over the top. A light, fresh and zesty mid-week dinner that leaves me feeling full of energy and ready to tackle … another TV marathon.
And here’s why this Zesty Lime and Ginger Chicken will be one for you too –
- It really is super quick – Especially if you’ve got some grated ginger ready in the freezer.
- It’s easy peasy – One to make even at the end of a long day when your brain has turned to mush.
- It’s super healthy – Plenty of good fats and low carb too. I told you a while ago that I was trying to eat less carbs and this recipe really works for me. It also packs in loads of vegetables. I’ve used a mini spiralizer (similar to this one) and I’d really recommend it as a first step into spralizing. Some people like to lightly stir fry their spiralized courgettes – me … I much prefer them raw with a bit of crunch.
- It tastes delicious.
- Leftovers are great for lunch the next day – Warm or cold. Both works.
Are you sold? Go on give it a try …
- 4 teaspoons sesame oil
- 2-3 teaspoons honey (adjust this according to the size of your limes)
- 4 tablespoons light soy sauce
- zest and juice of 2 limes
- 2 teaspoons grated ginger
- 4 x 200g (7oz) pieces of salmon fillet (skin and bones removed)
- 4 handfuls of spinach leaves
- 400g (14oz) courgettes (2 fairly large courgettes), spiralized
- 120g (4oz) frozen peas, defrosted
- 75g (3oz) mangetout, thinly sliced
- 2 spring onions, finely sliced
- a little chopped coriander
- Preheat the oven to 220°C, 425°F (gas mark 7). Line a baking tray (one with steep sides) with foil.
- Begin by making the marinade. In a medium bowl, mix together the sesame oil, honey, soy sauce, zest and juice of the limes and grated ginger. Note - use the same teaspoon for the sesame oil and the honey, being sure to measure the sesame oil first. This way, the honey slides nicely off the spoon.
- Lay the salmon in a flat dish with steep sides and pour over the marinade. Leave the salmon to marinade in the fridge for at least 15 minutes, but it will also be happy sitting there for a couple of hours. If you'd like to get this all ready ahead of time, prepare the marinade and salmon separately and store them in the fridge.
- When you are ready to cook, lift the salmon fillets out of the marinade and place them side by side in the baking tray (leaving the marinade behind). Bake in the oven for 8 minutes and then pour the marinade over the salmon and return to the oven for a further 7 minutes.
- While the salmon is cooking, prepare the vegetables. Put a handful of spinach leaves on each plate and top each one with a quarter of the spiralized courgettes.
- Place a piece of cooked salmon on top of the vegetables and drizzle over the hot marinade from the cooking dish.
- Now sprinkle with the peas, mangetout, spring onions and coriander.