Quick Miso-Glazed Salmon

April 19th, 2012 · 19 Comments · Dinner, Rituals, Seafood

On any given day, there are about a zillion things that can derail family dinner  – where do we begin? — and I’ve probably heard about every one of those things from you guys these past few years. How do I deal with the fussy toddler? The spouse who won’t help? My coworker who makes me feel bad about leaving the office before him? The relentlessness of after-school activities and all the schlepping it entails? This last one always stumped me. It seemed of all the obstacles one could face, this one was something we could control instead of complain about. What I didn’t know until fairly recently, though, was how broadly defined the term “after-school” has become. We just got the soccer schedule for the spring and one of my daughters has a practice that ends at 7:30, at a field that’s a 20-minute drive away. That’s a dinner deal-breaker if there ever was one. Well, unless you have this recipe in the repertoire. Cause you can have this on the table in the time it takes for your midfielder to walk in the door, change out of her jersey, get washed up, and return to the table where she belongs.

Simple Miso-Glazed Salmon
A big reason why I could get this on the table so fast was because I had a stash of the glaze in the fridge already. Making the glaze definitely qualifies as the kind of task your bright-eyed morning self can do ahead of time — it takes only a minute or two if you have all the ingredients on hand.  Your beaten-down evening self will thank you later.

1 1/3 pound salmon
2 tablespoons white miso*
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon brown sugar
squeeze of lime

In a small bowl, mix together everything but the lime. Slather the miso glaze on salmon and broil for 10-12 minutes until it gets golden on top. (Watch it carefully. The sugar in the glaze will burn.) Serve with lime wedges.

While the salmon was broiling, I briefly sauteed some snap peas in a drop of sesame oil, then tossed them with a sliced radish, sea salt, a squeeze of lime, and chives. (Scallions would be better than chives, but I didn’t have any on hand.)

*You can buy white miso at Asian specialty stores or better supermarkets like Whole Foods. It keeps in the fridge for ages.

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My New Favorite Dinner

February 6th, 2012 · 36 Comments · Dinner, Quick, Seafood

Do you guys know that story about Robert Rauschenberg? The one where the interviewer asked him “How do you know when you are finished with a painting?”  and he responded “When I sell it.” Meaning, he’s never finished, and as long as the work is in his possession he will keep reworking it forever. This is what came into mind the other night as I stared at the galley of my book, which, in one form or another, has been sitting on my dining room table for the past six months, as I go back and forth from the kitchen tweaking and replacing and reworking and driving my editor and designer crazy. But I had just made this dinner — salmon and brussels sprouts, a combination which I had spied in both Martha Stewart and Real Simple in the same week, then married that with a Momofuku-inspired ginger scallion sauce — and I began to leaf through the pages looking for a place to squeeze it in. It’s so quintessentially DALS — simple, weeknight-friendly, tasty — how could it not be in the book?!! And not that I’m in any way comparing my writing to a Rauschenberg Combine painting, but I do believe it’s just the element that would turn my book from cookbook to masterpiece. It’s so good! It’s so easy! But alas, my deadline was for real this time (I said goodbye to the galley forever — terrifying) so I have no choice but to give you the recipe here and now. (more…)

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Salmon Rice Bowl

January 11th, 2011 · 5 Comments · Dinner, Seafood, Sides, Salads, Soup, Time for Dinner: The Cookbook

Have you guys found the recipe for sushi rice on page 165 of the cookbook yet? And have you found the recipe for the salmon teriyaki in the “restaurant replication” section (p. 112)? I have! And that’s what was for dinner last night — a combo of the two: Rice bowl with Salmon, and crumbled on top: those Trader Joe’s dried seaweed chips which have inexplicably become Abby’s new fairy dust. Put it on anything and dinner goes down the hatch. (Ketchup? So 2010!) I served with Andy’s favorite side dish from when he was a kid– a halved avocado filled with ginger dressing. Only at his childhood dinner table, I believe the dressing of choice was Wishbone Italian.

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