Glimmers in the Grey

Today sucked – I mean really, REALLY sucked.  My husband goes back to work out-of-town tomorrow, and he had a course there today, so he left last night; I didn’t sleep well, so I was quite exhausted all day.  I also had a doctor’s appointment in the city this morning, and received some pretty gloomy news, which was even more depressing given that I received it all alone.  I don’t want to worry anyone – I am fine, or at least I will be fine – and compared to what many people have to deal with, my medical issues are really insignificant.  It still sucked to get bad news which put a damper on everything we were hoping and planning for, though…and then my negativity started to seep in to other, much more mundane facets of my life.  My salad, for example, irritated me intensely this evening.  Yup, my salad.  You see, Rob made a big bowl of fresh, green salad this weekend, which I was planning to eat tonight, tomorrow, and possibly even Wednesday if there was any left.  When I went to dish some up with my salmon tonight, though, it was soggy, slimy, and turning brown.  I think it’s because there were chopped up bits of tomato in the salad bowl, and their acidity did a number on everything else.  Blech.  Tossed the whole slimy bowl in the garbage – such a waste!  Not something that would normally irritate me so much, though.

Oh well – I still had delicious salmon with carrots and Brussel sprouts, which was enough to fill me up.  Then I had a great telephone conversation with Rob, who is quite sad that he couldn’t come to my appointment with me today.  It’s really not a big deal that he didn’t get to come with me, and I fully support him going for the course he had to take for work.  I really do appreciate his sensitivity about the whole thing, though, and I love him so much more for sincerely regretting that he wasn’t there.  I am blessed with a wonderful husband who loves me and helps me to appreciate the positive.

I also went for a much-needed run to clear my head.  The air was pretty crisp tonight, but I dressed warmly, and the cold helped to keep me focused.  The dogs ran really well, too, and I’m looking forward to snuggling up with them very soon.  They love me even when I’m sad and grumpy, and that reminds me that everything will turn out to be lovely in the end…even if there are a whole bunch of road blocks along the way.


Baked Salmon with Agave Nectar

This is a delightful recipe that I “nutriti-a-fied” to fit with the 17 Day Diet.  You can see the original here.  I had beautiful intentions of taking a picture of my dinner last night, but my camera batteries are dead, and for the life of me I cannot find the charger.  Some day soon – I promise.


1/4 cup of Agave Nectar
2 tbsp soy sauce*
2-3 cloves of garlic, minced
black pepper (4-5 turns of the pepper mill)
1 Salmon fillet*

Place salmon in a shallow glass baking dish.  Combine other ingredients in a measuring cup or small dish and whisk together.  Pour over salmon, cover and refrigerate for 30 minutes.  Turn salmon about 1/2 way through.  Pre-heat oven to 400 ° and cook uncovered for 20-30 minutes (time will depend upon the thickness of your fish).  When the salmon flakes easily with a fork, you will know it is done. Makes 5-7 servings, depending on how hungry you are!

The Verdict:  Rob and I both LOVE this recipe, and it is super duper easy to make; he even cooks it once in a while!  It goes well with any vegetable, but my favourite is roasted asparagus with balsamic vinaigrette and a side salad.  Delicious!

* I try to use lower sodium soy sauce.  We have read all of the labels in our supermarket, and even the “Low sodium” versions are pretty high in salt.  China Lily is the brand we found with the lowest sodium content, but it still has 570mg/tbsp.  If I find a brand with lower sodium I will give it a try. 

* The original recipe calls for 1lb of salmon, but I use a whole fillet of Atlantic Salmon that looks like this:

This is a picture of TWO fillets for those of you who are confused.  If you are going to use both fillets, I would double the recipe.  Just a thought.


I am confident you could use salmon steaks instead with lovely results, but I’ve never tried it myself.  The skin on the fish actually freaks me out a little bit.  I fully realize that is ridiculous, you don’t have to tell me.