Midweek dinner

I finally had time an impetus enough last night to make a real dinner, and it only took 40 minutes (other than the time grocery shopping, that is).

• steelhead trout fillets, topped with fresh lime juice, soy sauce, thinly sliced onion and mango, baked in a hot oven (around 400 F)
  
• spinach and pink grapefruit salad, with mesclun and scallions, dressed with (yet more) lime juice, olive oil, black pepper, cayenne pepper, and some (but not enough to balance out properly) sugar
  
• plain jasmine rice

It felt good to have a 'proper' meal on the table, with a variety of colors and textures.

Baking note: this morning I made gingerbread, using the same recipe I used for Thanksgiving's pumpkin gingerbread. This time I didn't add pumpkin, but did up the ginger (barely noticeable last time). I tasted the batter, and it's, um, vibrant. I'm curious to taste the finished product.

Note to self: must get more molasses!