I do not have human kids yet, but I am not without children. It is no secret that my love for my pets goes beyond household companion- we share a bond that transcends words to a complex communication of nuzzles and nudges. Truffles, the cat, is our 'oldest,' child but easily the most babied. Even at 5 years she still has the wonderment of a kitten, and the magical disposition of being a runt gives her a miniature cat appeal every guest can't help but fall in love with themselves. And every morning I awake to a nose on my face, a swat at my feel, or a tail in my mouth. If I sleep in especially late (past breakfast) I know I will owe some one-on-one time with the dangly things and noisemakers Truffles so loves to play with.
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Rachael Ray's Smoky Maple-Glazed Salmon
**Click here to be taken to a printable page for this recipe.
- 1 cup brown or white rice
- 1 bundle watercress or upland cress (2 cups), stemmed and coarsely chopped
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 4 medium to large carrots or multi-colored farmer's market carrots, peeled and cut into 1/4-inch dice
- Salt and pepper
- 1/4 teaspoon all-natural liquid smoke
- 1/2 cup dark amber maple syrup
- 2 tablespoons cider vinegar
- 4 salmon fillets, skin removed (8 ounces each)
- 2 teaspoons Old Bay seafood seasoning
- 2 cups frozen sweet peas
- 2 tablespoons butter
- 1/4 cup chives, chopped
2.) When the rice has been cooking for 5 minutes, pre-heat the broiler and heat a skillet over medium-high heat with 1 tablespoon EVOO, a turn of the pan. Add the carrots to the pan and season with salt and pepper. Sauté to tender-crisp, 6-7 minutes.
3.) Meanwhile, in a small pot, bring the liquid smoke, maple syrup and vinegar to a boil and reduce over high heat, stirring constantly for 2 minutes. Remove from the heat.
4.) Season the salmon with salt, pepper and Old Bay seafood seasoning. Heat the remaining tablespoon EVOO, a turn of the pan, in a large, ovensafe, nonstick skillet and cook the salmon top-side down, 3-4 minutes. Flip and pour the maple syrup glaze over the top of the fish and place under the broiler for 3 minutes to caramelize the glaze.
5.) Add the peas to the carrots and heat through while the fish is under the broiler. Add the butter and chives to the veggies. When the butter has melted, turn off the heat.
Serve the salmon with the peas and carrots and rice with watercress alongside.