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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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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Our Royal Family

November 30th, 2010 · 8 Comments · Dinner, Picky Eating, Quick, Rituals, Seafood

Phoebe was captivated by the the row of weeklies and their splashy covers on display at CVS last weekend. “Is that the new princess?” she asked. (I hoped she wasn’t referring to any of the half-dozen half-naked Kardashians.) I looked from Us Weekly to Star across to Hello. Yes! I said. That’s Kate Middleton. She’s the Salmon of Wales!

It took her a few seconds to get it. Oh, right! Salmon is the princess!

We’ve never been calorie counters in our house. The food pyramid — which I have a hard time even really trusting anymore — is not anything my children would ever recognize beyond a structure they might like to replicate with legos. There have been meals where we talk about our plates resembling rainbows, but in truth, our philosophy on teaching healthy eating habits has always been conveniently hands-off: If they are eating roughly what we are eating, they are probably doing OK*. Way early on, though, when we were just developing the dinner habit, and when they were just starting to recognize that the point of dinner was to eat the food, not chuck it, we came up with our own version of the food pyramid. The Royals (Disney and otherwise) had proven to be excellent bribery booty for toilet-training, so we decided to assign their venerable titles towards a few random superfoods we wanted the kids to eat and drink more of: Milk was the Prince. Broccoli, with its almighty supply of treasured vitamins and calcium, the King. Walnuts and eggs were the Queen and Queen Mother, since both of them, if you were to believe the headlines, contained enough omega-3s to triple our children’s chances of getting into Stanford. And salmon, pink and delicate: The Princess. I can’t call this strategy foolproof — as both Lady Phoebe and Lady Abby still recoil at the sight of an egg — but I do know that King Broccoli and Princess Salmon have remained in power ever since.

*Though I do lie awake worrying about our dessert habit.

Royal Salmon with Yogurt-Mustard Dill Sauce

Sprinkle a 1 1/4-pound salmon filet with salt and pepper. Roast in a foil-lined baking dish in 400°F oven for 15 minutes. Meanwhile, combine the following in a small bowl: 1/2 cup plain yogurt, 2 heaping teaspoons mustard (preferably Dijon), 1 tablespoon chopped dill, squeeze of lemon, salt and pepper. Serve salmon with a dollop of sauce on the side. Serve with green beans and soba noodles. (See the “pea” page in Chapter 4 of Time for Dinner for a good noodle recipe.)

Or serve with broccoli, eggs, and walnuts and a tall glass of milk.

Yogurt-mustard dill sauce: Elevating our simple salmon dinners since 1998.

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