I had totally intended on making a yummy crusted Tilapia tonight with a ginger soy sauce (recipe here: http://www.epicurious.com/recipes/member/views/OVEN-FRIED-TILAPIA-WITH-GINGER-SOY-GLAZE-1226975).

Sadly, I defrosted salmon instead (disguised because my Saranwrap is red tinted…). This meant a change in plans. I whipped together a Salmon in Szechuan sauce (soy sauce, ginger, garlic, red pepper flakes, sugar, vinegar). I served it with a spinach feta salad and a homemade pomegranate vinaigrette and rice.