Place a rack in the top third of the oven and heat the broiler. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours. It’s so easy, it has the the entire ingredient list in the title! I’ve reprinted the recipe below, courtesy of the NY Times. Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. One of the recipes in the feature, and one of Margaux’s current go-to dishes, is Sam Sifton’s Roasted Salmon Glazed with Brown Sugar and Mustard. Brush the tops and sides of the salmon with this mustard mixture. In a small bowl, whisk the oil and mustard until well mixed. Cook for 3 minutes over high heat to brown the skin, spooning some. Salmon With Crushed Blackberries and Seaweed. Season the salmon fillets all over with teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down. And here is the recipe for the “deconstructed” Mississippi Pot Roast by Sam Sifton. In a large ovenproof skillet, melt about half the anchovy butter. Melissa Clark’s Guide to Sheet Pan Meals makes a fantastic introduction for improvising your own easy sheet pan dinners. Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, ½ teaspoon salt and ½ teaspoon pepper. Margaux Laskey of the New York Times has put together a great feature of “ 19 Extremely Easy Recipes for When You’re Burned Out.” Looking for more by Margaux? The Times has you covered. Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and ¼ teaspoon salt. On today’s episode we’ll chat with Margaux Laskey of the New York Times about easy recipes for peak burnout, and then we’ll take a look at some listener ideas to help cope with the times we just don’t feel like cooking. Sear it hot and fast, until the skin crisps and the fillet browns. Season them with salt and pepper and whatever else. Perhaps you are just bored of cooking the same old dinners. Salmon is one of those pliant proteins that you can successfully cook almost any way you want. Place the fillets skin-side down on a lightly oiled, foil-lined sheet pan. Arrange the salmon and onion in a single layer. Dump the salmon and its marinade over the onion and toss to combine. Add the onion slices to a sheet pan or shallow baking dish. When ready to cook, heat the oven to 425 degrees. Maybe exhaustion has set in and you don’t have the energy to cook. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours. No matter the skill or passion a home cook has, at one point or another they will have to wrestle with burnout. Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is.
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