For the first week in forever, I don’t have a meal plan this week. I don’t cook for the kids when I’m working – it would be too late for them by the time I get dinner on the table, and the grandparents like to feed them – so I usually just cook for Hubs and I during the week. But Hubs is working away, and when it’s just me I really can’t be bothered making the effort. I have leftovers in the freezer, eggs in the fridge and a mum who is always desperate to feed me, so I’m not doing much worth mentioning this week. I also never made the shepherds pie I had planned for this weekend, so that covers Saturday, and my in-laws can’t make it for Sunday dinner so I’ll probably just decide on the day what to make. Lunches will be salads as I wont have leftovers to take, and I’ve scored some peanut Nakd bars for my evening treats.
When I linked up to #MealPlanningMonday last week, there was some interest in the Thai salmon I’d picked as one of our dishes. I thought I would share the recipe here, as it’s a real favourite with us. It’s really delicious and sounds quite impressive, but it’s quick and simple and can be done in one pot in less than half an hour!
I’ve been making this one for years, so I don’t even know where it came from and I’ve tweaked it a bit over time. The flavour really comes from the spice, so you can judge for yourself how much you want to add. If you can’t find Thai 7 Spice, I would guess Chinese 5 Spice would work well (although it would totally change the dish).
So, on with the recipe…