Who doesn’t hate to plan dinner every night??? ME included. And I know a lot of other people in the same boat. Meet Thoroughly Modern Millie, veteran blogger and a great cook who needed a little help with planning some new dinner ideas. Enjoy and let us know if you have any of your own “Dinner Doctor” ideas.
Nina

Dinner Doctor: Fast and Easy!

Thoroughly Modern Millie, one of the oldest online bloggers (and Steve’s Mom!), has dinner issues, but they are similar to SO many other people. She wants EASY, DELICIOUS, CONVENIENT and HEALTHY food. Millie admitted that she would love to walk into her house at night and have a magical chef appear and prepare the meal. Dinner Doctor to the rescue!!! Click Here to Watch Episode

Nina’s Tip

“Don’t be a food snob: use the shortcuts that are available to you to make a great, easy meal.’’

Millie’s Tip

“I’m very health conscious, but I want to make something quick, easy, and that tastes good.”

Hugo’s Tip

“I don’t like to waste anything! So save your leftovers for lunch, breakfast, or dinner the next day. Barbecued chicken is okay but, when, oh when is she going to make TUNA?”

Nina’s Healthy and Delicious Recipes

Don’t have time to labor over a demanding recipe tonight? Don’t want to spend hours in the grocery store collecting 18 different ingredients?

Recipes:
Mom’s Barbecue Chicken
Assorted Vegetables with Lemon Soy Dressing

More Episodes Having dinner issues? Check out “Dinner Doctor Quick Meals”

6 servings
The ginger-soy-balsamic marinade gives the seared salmon a lovely flavor and color and the simple mint dressing is a light and refreshing complement to snap peas. I like to serve this dish hot, or at room temperature with rice pilaf for a festive buffet.

Ingredients:
6 salmon fillets with skin on (each about 6 ounces)

Marinade (mixed together):
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons balsamic vinegar

1 ½ pounds snap peas

Mint Dressing:
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

2 tablespoons virgin olive oil

1. Lightly toss the salmon with the Marinade in a bowl and let sit at room temperature.
2. Bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until crisp-tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.
3. Whisk the ingredients of the Mint Dressing together in a mixing bowl. Add the snap peas and toss lightly to coat.
4. Heat the 2 tablespoons olive oil in a large frying pan over high heat until very hot. Rub the marinade all over the salmon and place in the pan, skin side down. Partially cover, and fry about 5 to 6 minutes over high heat (depending on the thickness), until the skin is crisp and the salmon meat has started becoming opaque. Carefully flip over with a spatula and cook for another 3 to 4 minutes, or until just cooked.
5. Arrange the salmon on a serving platter and spoon the snap peas around. Serve with a rice pilaf or steamed rice.