START WITH...SALMON
Slow-cooking makes for a tender, not-one-bit-dry fillet. Use a fattier variety
of salmon like king (Chinook) or Atlantic. Ask the fishmonger for the thickest piece.
The parchment paper lining lets you poach and remove the whole fillet. An aromatic
lemongrass blend flavors the salmon while elevating it for even cooking. lemongrass
stalks, bruised and cut into 4-inch pieces
fennel bulb (about 14
oz.),
sliced scallions, halved crosswise cup water
cup dry White vinegar
(2-1b.) center-cut,
skin-on salmon fillet
tsp. Kosher salt
tsp. Black pepper
Salmon Bagel Sandwiches
Combine 4
oz. softened cream cheese.
3 Tbsp. Each sliced fresh chives and finely chopped radishes, 2 tsp. Chopped
fresh dill,
1/2 tsp. Lemon zest, and 11/2 tsp. Fresh lemon juice. Spread mixture on bottom
halves of
4 split bagels with seeds, garlic, and onion (such as everything bagels).
Divide I cup
arugula, 8
oz. flaked Salmon, and V2 cup each thinly sliced red onion and
English cucumber
among bagel bottoms: cover with tops.
SERVES 4. • Totals MIN.
Citrus-Salmon Salad
Combine Va cup each white wine vinegar and thinly sliced shallots: let stand 5
minutes.
Whisk in 1/3
cup extra-virgin olive oil, 2 Tbsp fresh orange juice. 1 tsp.
Each honey and Dijon
mustard, 1/2 tsp. Each orange zest and kosher salt and 1/4 tsp black pepper.
Divide 6
oz.
torn butter lettuce, 2
cups sliced Belgian endive, 1 1/2
cups orange segments, 1 chopped ripe avocado. and
8
oz flaked Salmon among 4 plates. Drizzle with dressing and
sprinkle with a cup sliced toasted almonds.
SERVES a ACTIVE 15 MIN. TOTAL 15 MIN,
Teriyaki Salmon Bowls with
Crispy Brussels Sprouts
Toss 12
oz. quartered Brussels sprouts
with 1 Tbsp. Olive oil, 1 tsp. Kosher salt,
and 1/2 tsp. Black pepper on a rimmed
baking sheet. Bake at 4250F until tender
and starting to crisp. 20 to 25 minutes.
Heat I Tbsp. Olive oil in a skillet over
medium-high and cook 6
oz. sliced
shiitake mushroom caps and 1/2 tsp.
kosher
salt until tender, 3 to 4 minutes.
Add mushrooms to baking sheet With
Brussels sprouts: wipe skillet clean. Cook
1/2
cup pineapple juice, 2 Tbsp soy sauce,
1 Tbsp. brown
sugar, and 1 tsp. Cornstarch in skillet over medium. Whisking constantly
until thickened about 3 minutes Brush 1/4
cup sauce on about 1 1/4
lb. cooked Salmon:
sprinkle with I tsp sesame seeds. Place Salmon on baking sheet with mushrooms
and Brussels sprouts: broil on HIGH 6
inches from heat until glaze has thickened,
about 2 minutes. Divide 3
cups cooked brown rice among 4 bowls. Top evenly
with Salmon, Brussels sprouts. mush-
rooms, and 1
cup matchstick carrots,
Drizzle with remaining sauce: serve with lime wedges.
1. void a 30- x 18-inch Piece or parchment paper in half lengthwise; fold in
half again (short end to short end) to create a
A-layer-thick piece. Place folded parchment in bottom of a 6-quart slow cooker,
letting ends extend carnally up sides, 2. Place hall of lemongrass, fennel,
and scallions m an even layer in parchment in slow cooker. Add water and wine.
Sprinkle salmon with salt and pepper; place on lemongrass mixture. Top salmon
with remaining
lemongrass, scallions, and fennel. Cover and cook on HIGH until salmon flakes
easily with a fork, 1 to 2 hours. Using parchment paper liner as handles, lift
salmon from slow cooker, allowing liquid to drain off. Mixture in slow cooker. SERVES
6 -
ACTIVE 15 MIN.
TOTAL 2 HOURS. 15 MIN.