If you are into bold flavors, you’ll love this meal. All three different elements, the salmon, the vegetable side and the rice dish all came from various chefs at Fine Cooking.
The star of the meal was the Broiled Maple-Soy Glazed Salmon by Matthew Card. Though this glaze has just a few ingredients, it gives broiled salmon a tasty savory-sweet crust. Grade B maple syrup’s stronger flavor works well here. After the sauce is reduced, some minced fresh ginger would be a nice addition—maybe next time.
Have you ever eaten adzuki beans before? Perhaps I have unknowingly, mixed in with something, but until we made Sautéed Kale with Adzuki Beans and Tamari by Julie Levy, we had never cooked with them. This small bean is native to East Asia and the Himalayan region, and is commonly eaten in Japan, China, Korea, and other Asian nations. Additions of ginger, scallions, and tamari sauce give an unexpected Asian twist.
Kale is a healthy power horse in itself, so when combined with adzuki beans, some added unique benefits include their ability to aid in weight loss, prevent and manage diabetes, optimize digestion, contribute to growth and repair, increase energy, lower blood pressure, and detoxify the body. Ask for a second helping!
Rounding out this delicious meal was Short-Grain Rice with Quick Pickled Jalapeños by Ronne Day. Knowing our penchant for spicy, I’m sure my 1/4 cup of sliced chiles actually measured closer to a 1/2 cup. But you can always adjust the amount to suit your own preferences. Sliced jalapeños pickle in a mixture of vinegar, salt, and sugar in the time it takes to cook a pot of rice, and definitely add a WOW factor to plain rice. So get cookin’…
- 1/2 cup pure maple syrup (preferably grade B)
- 1/4 cup soy sauce
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 4 6-oz. center-cut salmon fillets, pin bones removed
- Combine the maple syrup, soy sauce, and lemon juice in a 1-quart saucepan, and bring to a simmer over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes.
- Position a rack 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil.
- Place the salmon on the foil skin side down, and season generously with salt and pepper. Broil the salmon until it looks opaque, about 3 minutes.
- Brush each fillet liberally with the maple glaze, and then continue to broil until cooked to your liking, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Immediately brush with the remaining glaze and serve.
Kale Side Dish Recipe
- 2 tsp. vegetable oil
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1/2 tsp. minced fresh ginger
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 8 oz. curly kale, stems removed, leaves torn into bite size pieces
- 1/2 cup canned adzuki beans, drained
- 2 tsp. tamari sauce
- Freshly ground black pepper
- Rice vinegar, to taste
- In a 12-inch skillet, heat the oil over medium-high heat. Add the scallions, garlic, ginger, cumin, and coriander, and cook, stirring, until fragrant, about 1 minute.
- Add the kale and stir until coated. Stir in the beans, tamari, and 1/4 cup water. Cover and cook, stirring occasionally, until the kale is bright green and tender, about 2 minutes.
- Season to taste with more tamari, pepper, and a splash of rice vinegar.
- 1 cup short-grain white rice
- 1/4 cup thinly sliced fresh jalapeños
- 3 Tbs. rice vinegar
- 1 Tbs. granulated sugar
- 1/4 tsp. kosher salt
- Regular or black sesame seeds, toasted
- Asian sesame oil
- Prepare the rice according to package directions.
- Meanwhile, in a small bowl, combine the jalapeños, vinegar, sugar, and salt, and let sit at room temperature while the rice cooks.
- Toss the cooked rice with the chile mixture, sprinkle with sesame seeds and a generous drizzle of sesame oil, and serve.