Cook With Me: Healthy & Easy HONEY MUSTARD SALMON

So it's Monday evening, and if you've watched my vlogs for long, you'll know that Dean has the boys at piano practice tonight, or piano lessons. So I am home and I am getting ready to make some dinner, and I thought it would be fun if we did a little cook with me video. It's about 10 after 8, and Dean will be here in about 20 to 30 minutes. So I'm going to do a really fast honey mustard salmon, it's like a honey mustard glaze on top of salmon fillets, and I'm going to do some vegetables on the side. I have some water in a pot that's coming to boil, and I'm using this Prince Edward Medley from Aldi's that I got. It's wax beans, green beans, carrots, and what I'm going to do is I'm going to bring those to boil, then when they are done cooking for about 3 to 5 minutes, I'm going to put them on a baking dish, like a baking tray, and I'm going to sprinkle some salt and pepper on them, maybe a little olive oil, and some freshly grated parmesan cheese, and I'm just going to put those in the oven to bake for a little bit, and then I'm going to start prepping the glaze that goes on top of our salmon. It will also go on a baking sheet, and then it will go in the oven for maybe 5 to 7 minutes. It's a very quick meal, and it's very healthy because salmon is really great for you, and then, of course, vegetables are good for you, so I thought it would be nice if you guys just hung out with me tonight while I make some dinner, and I'll talk you through the recipes so you know how to do it. Yeah, so how are you guys doing on this Monday evening? We are good. Charlie's here on the floor with me. You can't see him, but he's hanging out with me. Been getting some work done today. We haven't had school today, except for a few little things that the boys have done, so we just had a really relaxed day. It's been really nice. I have been working really hard to only put, like, one or two major work things on my to-do list each day so that I don't feel overwhelmed, and at the end of the day, I feel better because I've checked off the one or two things that I wanted to get done instead of having this big old list of to-dos and only having, like, two of them checked off, and then I still have all of this stuff left on my list. So I did that, and I got done with everything I needed to do today, so that always feels good. And, yeah, and school's going well. We're in our second term of school. We have to plan some trips. Like, we didn't do a full spring break like we normally do this year. I think we're just going to try to plan, like, a weekend trip instead of a whole week break and not really doing... Like, we don't really go on a vacation for that week, so I would rather do, like, a weekend kind of thing and get through school earlier, have a longer winter break, or maybe take more breaks throughout the year. Anyway, school's going well. We haven't had any breaks yet, but, yeah. The boys are doing well with that. I'm trying to think what else is new. They just switched to a new chore schedule. It's kind of the same schedule, but they're each doing different chores for the second term of school. Yeah, so they usually stick with one chore for about 12 weeks. That works really well for us. I actually meant to write a blog post about how the boys are doing chores. I think I'll still do that so I can explain a little bit more than I will in this video. But, while I'm waiting for this water to boil, and I know they say a watch pot doesn't boil, but it will boil eventually, and I'm going to put this in. But, while I'm waiting on this water to boil so I can stick these vegetables in, I thought I would just catch you guys up on some things. Yard work is going well. I actually don't know if you guys can see out the window here. It probably looks like a huge, just muddy mess out there, but that's really what our front yard looks like with all of the work going on with the French drains and the work around the pond. It just looks like a mess. You know, it's kind of like you're in the middle of these big projects that they just look so ugly, and it's kind of depressing because you're like, I don't know, you're just kind of in the monotony of it. Like, it's taking forever, and there's so many little steps, and we have to do one thing, then we have to wait before we can do something else, and that's kind of where we're at right now. So, the front yard, I've just kind of given up. It's going to look gross and muddy, and there's not going to be any grass even after we get all of the grading done. It's just not going to look great this year, but hopefully next year it's going to look really nice. So, I do have high hopes for that. Okay, I'm, this water is kind of starting to steam, so I'm going to go ahead and stick these vegetables in, and I'm not really trying to cook them in this water. I'm just trying to de-thaw them and soften them, so I'm going to hopefully let it come to a boil quickly, and let it cook, like I said, three to five minutes, then I'll strain the water, and I'll lay them on this baking dish, and I'll show you what I do with it after that. My veggies are boiling, and I have the onion and garlic on this baking tray. I'm going to add, as you can see, some olive oil on there, and when I drain the water and the vegetables, I'll add the vegetables, and I'll put some salt and pepper on. So, since they're wet, the salt and pepper will stick, and then I'll sprinkle the Parmesan cheese on top, and then I'll stick that in the oven, and while I'm still waiting on that, I'm going to go ahead and make up this glaze, the honey mustard glaze that goes on the salmon. So, I'm going to show you how I do that. All right, so this is some stone ground mustard. It's a gourmet mustard. I don't remember where I got this. I don't remember if I bought it or if it came in a gift basket at Christmas, but I'm going to use about two tablespoons, and I don't measure. I just kind of guess. I look at things and guess. That's probably a really generous two tablespoons. I don't know if you guys can see that. So, two tablespoons of mustard and four tablespoons of honey. This is just a raw honey. Again, I'm not measuring. I'm just kind of like eyeing it and guessing where I'm at. All right, so I chopped some, or chopped, I grated some fresh ginger. So, this was just some fresh ginger. It's about a teaspoon that I'm putting in there. And I'm going to use a half of a teaspoon of garlic powder, so I'm going to be very careful here. I'm just going to guesstimate on that. Get the lid back on. And then just a wee bit of salt and pepper. For most fish recipes, you're supposed to sprinkle salt and pepper on both sides of the fish. You usually do about double the salt than you do, or like I guess twice the amount of salt than pepper. So, I'm just going to mix this together. I'm going to taste it and see what I think it tastes like. If it tastes okay, then we're good. And sorry, the dog is bothering the cat. If I need to add or change anything, then I'll change it. Mmm. I'm going to put a little bit more honey because I think I added too much salt or too much garlic. I'm not sure. Just a wee bit more honey. Yeah. This is good. This smells so good. I'm actually going to leave a tiny bit without cheese because my oldest kiddo, Judah, does not care for any kind of cheese. So, I'll leave that section off. And we go heavier on the parmesan than some people may. But, you know, you can put as much or as little on as you want. We like ours really cheesy. Alright. Now, let's do the salmon. Okay, so this is just a wild caught Alaskan salmon filets. I buy frozen, but you can buy fresh if you want. That's totally up to you. These have been thawing for a bit. And basically, all I'm going to do is rub this glaze over the top of the salmon. And the recipe that I gave you for the glaze is enough for eight filets. So, cut it in half if you want to do four or do more if you're cooking enough for, you know, 12 or 16 people. You just add a little bit more. If your oven is preheated, salmon is so quick to cook. You want it to be nice and flaky, not too tough. If you overcook it, it'll be really tough. I also meant to tell you that I have some rice, just some jasmine rice cooking in my instant pot because I like to have a little salmon with a little bit of rice and then some veggies. I think that's like a pretty well-balanced meal. Okay, so this is Dean's plate, my plate, Judah, Isaiah, Uriah, and Ezra's plates. They're so exciting. You're going to love the salmon. You may not love the veggies, but you're going to have to eat vegetables, so make sure you're big and strong and healthy. You want to be big and strong and healthy, right? Yeah, but I just don't like vegetables. I like mac and cheese. Mac and cheese is not the healthiest thing ever because it's just a bunch of noodles and a lot of cheese. It's cheese. It's good. It's cheese. It's good. Cheese is healthy. That has cheese on it. Yum, yum. In your tum-tum. All right, Ezra, you ready? Let's see Isaiah's face. He's ready to eat some delicious food. I need food because I like food. Okay, so thank you guys so much for hanging out with me tonight. I hope you enjoyed seeing this recipe and seeing it plated up. I hope you guys give it a try. If you do, I would love to know if you like it as much as we do. Yeah, so again, thanks for hanging out with me. I hope you enjoyed this cook with me video, and I will see you guys in the next one. Oh, one more thing. If you haven't already, give this video a thumbs up, and I would love it if you subscribed to my channel and clicked the little bell to be notified when new videos are available. Talk to you guys later. Bye.