Our upstairs neighbors’ bed room is correct above our kitchen, and each time we prepare dinner salmon — simply salmon, for some purpose — they will strongly scent it. “The scent is scrumptious,” they as soon as texted. “Nevertheless it’s onerous to go to sleep to.” Honest sufficient! To be good neighbors, we haven’t cooked salmon at dwelling for the previous eight years, however each time we’re staying with my mother or my aunt, I pitch it as a potential 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 here 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 onerous. As you prepare dinner, brush the floor with the maple-soy combination. (For those who’d fairly skip the grill, bake salmon at 400 for quarter-hour, and brush with glaze midway via; 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 pink onions. As you may see from the photograph, we didn’t have any contemporary herbs readily available (it appears to be like so bare!), however I’d recommend including chopped chives or cilantro.
Fast-pickled pink onions: In a medium heavy saucepan, convey 2 cups water, 1/4 cup vinegar (any form, I often use pink wine), 2 tablespoons sugar, and 1 teaspoon salt to a boil over excessive warmth. When the sugar has dissolved, add 1 medium pink onion (sliced skinny), cut 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 need to use instantly. Retailer leftovers of their pickling liquid.
Thanks, Jenny! How scrumptious does that sound? What have you ever been cooking these days?
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 best fruit galettes.
(Photograph by Jenny Rosenstrach.)
