Teriyaki Salmon with Chipotle Goat Cheese Mashed Potatoes

What a weekend! So many fun Christmas and holiday things going on! We officially have our tree, filled with ornaments and my living room went up to a 10 on the cozy scale FOR SURE. On Friday we stayed in and had a little date night at home filled with a mini skillet lasagna, comfy clothes and decorating the tree. We even broke out a red wine bottle from our secret Italy stash that we brought home in September. This little spot on my couch is my new favorite cozy spot at home. 

On Saturday we found this great little hiking trail a few miles from the house! I’m all for taking exercise outdoors. I feel like whenever I walk into the gym I last about twenty minutes and I’m ready to go home. An outdoor trail is so much more my speed. It gets my heart racing, muscles going PLUS we can bring Rascal! There is a ton of tough things to deal with living in CA (high cost of living being at the top!) but being able to get out and enjoy some fresh air every day is a major perk. We even rounded out the weekend with a night at the bars for one of my dear friends birthdays. This was the first night out we had in a loooong time. While I love getting out and about I couldn’t be happier coming back to my cozy little abode. I think I would rather have people over than go out like 8 times out of 10. 

While I am up to my eyeballs in holiday content and leftover treats from posts I know we all need a healthy break for some ‘real food’ for the week. I feel like I have had cake or cookies for breakfast for the last three days. A few weeks ago when we went to Colorado for a little getaway we went to one of my favorite restaurants ever in Fort Collins called Blue Agave. In college, we would go there on fancy nights and we always make time for it when we visit. They have the best margaritas and even better fish tacos. This time I ventured off with more of a salmon entree and it was delicious!

Whenever I go out to eat I make a running list of dishes that I LOVED and use them as inspiration for blog posts. I got a really similar dish this night and I am STILL dreaming of it. I don’t venture off with goat cheese very much but man they are incredible with mashed potatoes! So creamy and tangy like a decadent sour scream. I paired them with a light asian marinated salmon filet. This is definitely a fusion food dish that is simple enough for weeknight dinner! For some color and balance I paired the dish with some creamy spinach but any kind of greener vegetable like asparagus or broccoli. Well folks I think I’m signing off. I’ve got an anxious pup that wants to go on a walk and a hungry boyfriend to figure out dinner with. 

Teriyaki Salmon with Chipotle Goat Cheese Mashed Potatoes

for salmon marinade
Juice of one lime
1/4 Cup of soy sauce
3 Tablespoons of honey
1 Teaspoon chipotle adobo sauce (from jar or can)
1 Tablespoon of minced garlic
1 – 1.5 Lbs of salmon (I used 2 large pieces)

for mashed potatoes
1 1.5 Lbs of baby red potatoes, quartered & unpeeled
3/4 Cup of half & half
2 Tablespoons of unsalted butter
1/2 Cup of goat cheese crumbles
1 Tablespoon of chipotle adobo sauce
Salt & pepper to season

Preheat oven to 350 degrees Fahrenheit. In a small bowl whisk together all marinade ingredients and marinate salmon for 30 minutes. Spray a baking sheet with nonstick spray and bake for 20-25 minutes or until filet flakes off easily. 

While salmon is baking bring a large pot of salted water to a boil and add quartered red potatoes. Boil for 10-15 minutes or until potatoes are fork tender. Drain and beat potatoes with an electric mixer or a masher with half & half, butter, chipotle adobo sauce and goat cheese. Whip until creamy but still lumpy. Season with salt and pepper to taste. Serve with a green vegetable and garnish with red pepper slices, sesame seeds and lime wedges.