Seared Salmon

I found this recipe, it tasted awesome!!! I served this with some awesome steamed carrots & broccoli.

1/4 c. balsamic vinegar
1/4 c. water
1 1/2 Tlbs. fresh lemon juice
1 Tbls. brown sugar, packed, plus
1 tsp. brown sugar, packed
4 salmon fillets, skin on (center cut)
salt & freshly ground black pepper
2 tsp. olive oil

1. Stir together balsamic vinegar, water, lemon juice, & brown sugar in a small bowl. Set aside.
2. Pat salmon dry & season with salt & pepper.
3. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
4. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
5. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble quickly and will steam).
6. Simmer, stirring, until thickened and reduced to about 1/3 c., about 2 minutes.
7. Spoon glaze over salmon.

Hunan Chicken

This recipe I came across because I had 3 lbs of chicken breasts and I wanted to make some chicken that I could use with different things. This was so yum!!

2 Tbls. hoisin sauce
1 Tbls. peanut butter
2 tsp. soy sauce
1 clove garlic, minced
1 tsp. hot pepper oil (if you don't have that, you can use sirachia sauce)
1/8 tsp. sesame oil
1 lb. boneless, skinless chicken breast
4 iceberg leaves

1. Pound chicken breasts to 1/2" thickness
2. Mix together hoisin sauce, peanut butter, soy sauce, garlic & oils; spread over both sides of chicken.
3. Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes on each side.
4. Slice diagonally across the breast and serve on iceberg lettuce or slice and add to a salad.