Our upstairs neighbors’ bed room is correct above our kitchen, and at any time when we prepare dinner salmon — simply salmon, for some cause — they will strongly odor it. “The scent is scrumptious,” they as soon as texted. “However it’s laborious to go to sleep to.” Honest sufficient! To be good neighbors, we haven’t cooked salmon at house for the previous eight years, however at any time when we’re staying with my mother or my aunt, I pitch it as a attainable dinner ingredient, fingers tightly crossed. Fortunately for me, proper earlier than our summer time journey, our beloved Jenny Rosenstrach from Dinner: A Love Story is sharing a flavor-packed non-recipe recipe for grilled maple-soy salmon bowls. Listed below are her easy steps…
Grilled Maple-Soy Salmon Bowls With Cukes, Inexperienced Beans, and Pickled Onions
In a small bowl, combine collectively maple syrup and soy sauce utilizing a 1:1 ratio. (We used 2 tablespoons of every to glaze a one-pound salmon filet, which served two.) Grill salmon filets over medium-hot coals, flipping midway, for about 10 minutes complete, or till flesh feels barely agency however not laborious. As you prepare dinner, brush the floor with the maple-soy combination. (In the event you’d quite skip the grill, bake salmon at 400 for quarter-hour, and brush with glaze midway by way of; broil for the final minute to get good shade, together with one other brush of glaze.) Serve salmon with rice that’s been drizzled with rice wine vinegar, and prime with sliced contemporary cucumbers; cooked, trimmed inexperienced beans; and pickled purple onions. As you possibly can see from the photograph, we didn’t have any contemporary herbs available (it appears to be like so bare!), however I’d counsel including chopped chives or cilantro.
Fast-pickled purple onions: In a medium heavy saucepan, deliver 2 cups water, 1/4 cup vinegar (any variety, I normally use purple wine), 2 tablespoons sugar, and 1 teaspoon salt to a boil over excessive warmth. When the sugar has dissolved, add 1 medium purple onion (sliced skinny), scale back the warmth to low, and simmer, uncovered, till they’ve wilted, about 4 minutes. Take away the pan from the warmth and put aside to chill to room temp. Don’t rinse or drain. You should use instantly. Retailer leftovers of their pickling liquid.
Thanks, Jenny! How scrumptious does that sound? What have you ever been cooking recently?
P.S. Extra Jenny summer time favorites: crispy fish sandwiches, lazy man’s ratatouille, shrimp rolls, corn and tomato with sausages, chilled gazpacho, dumpling salad, and the simplest fruit galettes.
(Photograph by Jenny Rosenstrach.)
