Recipes For Self Care
Honey Soy Glazed Salmon
Recently it was brought to my attention a mentor of mine was in the ICU with Covid-19 Delta.
Much to my dismay I was uncertain how I could help. He’s a man with a history of accomplishment capable of getting the care he needs without worry; me a Chef with a start up I’m still scraping by with had little to offer to help the man that has helped me so much.
Then he told me how I could help: write him healthy recipes so he can control his own recovery; now THAT I can do!
I’m Commis Chef Chris Martin. I’ve been in the Culinary industry for 17 years and I love spending my time helping as many people as I can, whether it's through advising on how I dealt with some of my own life challenges, or if it’s through SavorThePassion.com where I’m making ordering a Chef as easy as a pizza.
I’d like to tell you it was an easy labor of love for someone that’s given so much clarity to my future, but the truth is it’s a labor of love alright, but it sure ain’t easy.
Not because writing a recipe is difficult. No. Food manipulation is my strength. No, the difficulty is in that I’m used to writing recipes for myself, but I HATE writing recipes that are for my level of cooking in a way relative layman can understand.
Here’s the good news though: I’m going to send him recipes daily. Now, what does that mean for you, well about 10 minutes ago I decided I might as well share them with the world!
BE WARNED THESE RECIPES ARE NOT TESTED. THESE ARE RECIPES BUILT 100% IN MY HEAD USING 17 YEARS OF MY EXPERIENCE.
Today’s recipe: Honey Soy Glazed Salmon
Soy Glazed Salmon (Per meal)
6oz Salmon Thawed.
1) preheat over to 400°f. Place a pan of water at least 2 inches high on the bottom of the oven
2) place Salmon in pan and spoon following sauce over Salmon to form thin coat
3) place in over. Should Cook in approximately 8 -12 minutes.
4) place Smon atop bed of following Ramen and veggie mix.
2 tbl Honey
Chili flakes to taste
-combine in bowl. Should be similar consistency to gravy or cream soup.
1 serving of Ramen noodles
4oz Julliene Carrots
1/2 cup snap peas
Sesame oil to coat.
- boil water salted to taste like the ocean. Cook carrots and snap peas (I'd drop in carrots wait about 120 seconds then drop in snap peas, 30 seconds later take it all out) carrot times change with a larger batch but not more than 5 minutes. Should be slightly malleable.
When cooked chill quickly! Keep water in the pot. (Either running ice water over them or put on a sheet pan and put them in the freezer for 15 minutes)
Cook Ramen in the vegetable water. Treat like spaghetti. When bitten the center wheat should be just cooked through.
Chill to room temp (single layer on a sheet pan in the freezer 5-10 minutes) coat with sesame oil and add the vegetables. Salt & pepper lightly.
If you decide to make this let me know how it turned out for you would ya? Just leave it in the comments below.
Thank you very much for your time; it is the most precious resource we have available to us, so thank you. If you’re interested in learning more about what I am all about the best way to do it is to visit https://linktr.ee/CommisChefChris
Follow Your Passion.
~Commis Chef Chris