You heard it here first, don’t forget that.
So, um, why? Why would any of us want to throw one more variable into the dinnertime scramble? One more variable who actually needs to be fed? Simple: Because the bar is so much lower. As much as I love to have people over on a weekend night, it’s a production. And that’s good. I like some theatrics on a Saturday night. That’s what Saturday night is about when you are over 40 and your idea of excitement includes a Baltimore Oriole sighting during your morning run. (Forreal!! Right at the bottom of my street!)
But the other night, our friend Kendra came over for dinner. It was Monday, kind of a last-minute plan, and since we had already decided on Salmon Salad for dinner — I’m telling you, the recipe is MVP in our house — that was going to be the meal. No special cocktail, no special meat and cheese starter, or homemade dessert. (At least no homemade dessert homemade by us; Kendra rocked our world with this little number.) Starters would be chips and salsa; the milk glasses would be set on the kitchen table (not the dining room table) by Phoebe; and Kendra would essentially be folded into family dinner. When expectations are low, you can only be a hero.
Anyway, igniting dinner party trends (just watch!) was not supposed to be point of today’s post. What I really wanted to remind you about was how amazingly easy salmon is for weeknight cooking, dinner guest or not. That Salmon Salad (page 62 of DALS) is so clutch. This time, I tweaked the technique a bit — I used yellow potatoes and tossed them in the dressing before tossing the rest of the salad, so they were like silky German-Potato-Salad potatoes. It’s the only way I’m going to make it from now on.
I’ve also been looking for an excuse to really sing the praises of this Salmon with Mustard-Brown-Sugar Glaze over at Martha. I’ve linked to this before, but I just need to say again how genius it is. With red wine vinegar and sugar in the glaze, it has the sweet-and-sour thing going, and it could not be easier to whip together. The first time I made the recipe, Abby declared it the best salmon she’d ever eaten, and seven or eight times later, she still stands by that claim.
Lastly, there’s this basic salmon teriyaki recipe that is a good compromise to have in your back-pocket when, say, the kids are begging to go to the local Japanese place for dinner instead of Not another boring chicken, pleeeease? With a side of sushi rice and some magic teriyaki onions, it tastes like the version they order in the restaurant, only it’s a heck of a lot cheaper.
1/4 cup soy sauce
1/4 cup mirin
1 tablespoon sugar
1 tablespoon rice wine vinegar
1 clove garlic, minced
1 1/2 pound salmon filet
Preheat broiler. In a small saucepan, whisk together everything except the fish. Let it simmer about 10 minutes until reduced and slightly syrupy. Brush sauce on top a salmon and broil for 10-12 minutes (depending on thickness of salmon), brushing sauce on every four or five minutes to get a nice caramel-y color. Serve with sushi rice and teriyaki onions.