Petite Inspirations

In the name of inspiration and all things interesting to me and hopefully you.

Archive for the tag “light”

Sweet and Salty Glazed Salmon Salad

You’ll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids.  The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.

This recipe was adapted from Martha Stewart’s, Soy-Glazed Salmon with Watercress Salad.

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds

1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper.  In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.

Heat broiler, with rack 4 inches from heat.  Line a rimmed baking sheet with foil. 

3 Season salmon with salt and pepper and broil for 5 minutes.

4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.  You can reserve some of the glaze to pour over the fish on the plate.

5 Add orange segments, spinach, and carrots to dressing and toss to coat.  Season with salt and pepper. 

6 Divide salad among four plates and top with salmon.  Sprinkle everything with sesame seeds.  Serve immediately.


Rice Noodle Salad

Ginger, cilantro and mint help support a healthy immune system as well as incorporates great flavors for this exotic and healthy salad inspired from Vietnam.

Serves: 4
Prep Time: 15 minutes
Cook Time: none


4 oz. rice vermicelli noodles
2 persian cucumbers, matchstick
2 medium spicy red peppers, seeded, and minced
1 thumb sized fresh ginger, peeled and grated
3 Tbsp fish sauce
2 – 3 limes, juiced
3 cups cilantro, rough chop
2 cups green onions, chopped
1 heads of romaine lettuce, torn into bite sized pieces
3 cups fresh mint, rough chop

1 Prepare noodles according to the package directions.

2 Mix the peppers, ginger, fish sauce, and lime juice, in a large bowl.

3 Add the noodles, cucumbers, cilantro, green onions, and lettuce to the sauce and toss well.

4 Serve and enjoy immediately.

To save time, make the dressing, prep the greens and noodles up to 1-2 days ahead of time.

Ginger Steamed Fish with Ginger Soy Sauce

I was looking for a recipe similar to what I had when I was back on Guam for vacation. I had a fish that was steamed with a soy sauce glaze. It was very delicate and light, but oh so good. I found something similar and I think even better!

I found the original recipe from, but made some minor changes. I also served this dish with stir fry veggies with the same ingredients for the sauce.

6 5-ounce portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger

1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons coconut oil
2 tablespoons toasted sesame oil
1/4 cup gluten-free reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish


To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.

Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions. Serve with stir fried veggies.


Per serving: 310 calories; 16 g fat ( 1 g sat , 6 g mono ); 45 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 31 g protein; 1 g fiber; 444 mg sodium; 674 mg potassium.
Nutrition Bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s

Fish only needs a short amount of time to steam and cook. Be careful not to overcook the fish.

Snow Balls

I love how simple these earrings are, yet versatile and classic. You can wear them with jeans or a nice evening dress. These earrings are one of my favorites.

2 – 5″ 20-gauge silver wire
4 – 3 mm white pearls
2 – 10 mm clear or white round glass bead
2 – silver headpins

Round nose pliers
Flat nosed pliers
Flush wire cutters
Mandrel to make the rounds for the hooks

20 minutes

Length: 2.5″

The Idea
To create the dangle, thread the glass bead and pearl through a headpin and close with a wire wrapped loop. For the hook, begin with a wire wrapped loop. (Tip: Before you close the loop, insert the dangle! I’ve done this without inserting the dangle a few times and left with a nice wire wrapped loop. You can still use this for another project.) After you close the loop, insert another pearl. Bend the wire 90 degrees with your flat nosed pliers. Next, wrap the wire around a mandrel or something round to create the hook. Bend up the last 1/4″ of the wire and cut the rest with your wire cutters. Repeat for the other earring.

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