Sim­ple salmon feels like a din­ner party

Merced Sun-Star - - Community - BY KAY CHUN

This stel­lar week­night meal takes ad­van­tage of ev­ery­day in­gre­di­ents.

The cen­ter­piece is salmon. The fil­lets are easy to pre­pare and quick to cook, mak­ing them the per­fect pro­tein for easy week­night din­ners. And salmon can take on many dif­fer­ent fla­vors.

Miso rice adds a fra­grant, earthy pair­ing for the silky, fatty salmon. The sweet-salty miso is whisked into the rice wa­ter be­fore cook­ing, mak­ing the rice su­per sa­vory, nutty and sticky.

The rice com­ple­ments other seafood, too, like cod, shrimp and scal­lops. It’s also a great ac­com­pa­ni­ment to grilled steak and roasted chicken.

Mix­ing in the miso is a sim­ple lit­tle tech­nique that re­sults in big fla­vor, but you could also add un­ex­pected sea­son­ings when­ever you make rice. Try mush­room stock in place of wa­ter, or whole spices, like cin­na­mon sticks, star anise and car­damom pods, to per­fume the rice.

The rest of the recipe is just as adapt­able. No cab­bage? Use whichever veg­etable or greens you have on hand. Out of gin­ger and scal­lions? Add a lit­tle gar­lic, red-pep­per flakes or sesame seeds to en­hance the dress­ing. The zesty vinai­grette bright­ens any­thing you put it on, so in­cor­po­rate it into your week­night ro­ta­tion. Dou­ble it, and keep it in the fridge for up to a week to spoon over greens, beans, eggs and pasta.

Choose king salmon for rich but­tery fla­vor. If you’re look­ing for some­thing leaner that still has

big fla­vor, try sock­eye. Coho is your pick for a milder tast­ing fish.

Pre­pare the en­tire

meal while the rice cooks, and you’ll have din­ner on the ta­ble in 30 min­utes or less.

DAVID MALOSH NYT

This roasted salmon dish uses in­gre­di­ents you may al­ready have in the cup­board or fridge.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.