My weekly salmon was really dressed up this week with Clean Cooking magazine’s Maple-Glazed Salmon with Stir-Fried Veggies. I love the Asian vibes and hint of sweetness. Also, the bok choy, mushrooms and cashews meant a well-rounded, nutritious meal for this pregnant mama. See the details below!
How to make it an A+: This is a really nice, clean, and healthy recipe. To bump up its rating, I would sprinkle with salt and toast the sesame seeds before adding to the dish. The most important suggestion, though, would be to use skin-on salmon. That way, when the maple glaze starts to caramelize a little too much in the oven, you don’t lose any of the salmon–it will just slide off the skin to plate.