Being unable to bowl yesterday, we ended up playing 3 games today. There were still a lot of kids but most of them were downstairs because there is a league playing upstairs. I was quite chuffed with the way I bowled (in case you wonder, I had taken some Tylenol 3 for a little relief). One of the guys from the league said I had a wicked ball. I agreed and said it was so wicked it didn't go where I wanted it to. Matt did not have a good day, he is still very much one of the walking wounded. One bowling friend asked me how I was, I complained about my back and she said hers had been playing her up all week. Maybe it's the weather.
Tomorrow Matt has to go for an assessment to see if he can get his driving license back. They took it away after he went into the hospital the second time in December when he was totally confused and maybe having a panic attack or something. We'll see.
I like the look of this recipe but was not sure about obtaining Thai Sweet Chili Sauce so I found a recipe. which seems pretty easy to use.
Broiled Salmon with Thai Sweet Chili Glaze
1-1/2 lbs (or four 6-ounce pieces) salmon, skin on or off
6 Tbs Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 Tbs soy sauce (use gluten-free if needed)
1 Tbs peeled and finely grated fresh ginger
2 scallions, green parts only, finely sliced
1. Set the oven rack 5-6 inches from the top and preheat the broiler.
2. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.
Servings: 4
Author: Jennifer Segal
Source: Bon Appétit
Have a great day and a great weekend.
