Tag Archives: weeknight

Strawberry and Spinach Salad

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This Strawberry Spinach Salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Tender baby spinach and peppery arugula form the base, layered with juicy sliced strawberries, creamy crumbled goat cheese, and fresh torn basil for an herby brightness that ties everything together. A touch of red onion adds just enough bite to keep things interesting.

What really sets this salad apart is the balsamic poppy seed dressing — a simple blend of olive oil, balsamic vinegar, maple syrup, and a hint of vanilla that sounds unexpected but tastes absolutely right. It’s the kind of dressing you’ll want to drizzle on everything.

And then there’s the pecan brittle — maple-glazed pecans toasted with poppy seeds and a pinch of salt and pepper — which adds a satisfying crunch and a caramelized sweetness that makes this salad feel genuinely special.

Whether you’re serving it as a light lunch, bringing it to a summer gathering, or just looking for a reason to eat more strawberries, this salad delivers every single time.

NOTES: Strawberries – If using tender small, farmer’s market strawberries, halve or quarter them so they hold up better. White Balsamic vinegar – if using, reduce maple syrup to 1 tablespoon. Brittle can be made 3 days ahead and stored uncovered on the counter. Goat cheese is most easily crumbled when it is very cold- crumble it ahead (small crumbles) and store it in the fridge. Prep strawberries the same day as serving. Assemble and dress the salad right before serving.

Strawberry and Spinach Salad

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

Salad Ingredients:

  • 5 oz. baby spinach
  • 5 oz. arugula
  • 1 lb. fresh strawberries, trimmed and sliced ( 1/4 inch thick)
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup up to 1/2 cup red onion, thinly sliced
  • 2/3 cup goat cheese, crumbled, more for sprinkling

Salad Dressing:

  • 1/4 cup extra virgin olive oil
  • 3 Tbsp. balsamic vinegar (or use white balsamic for the best flavor- see notes)
  • 1 1/2 Tbsp. maple syrup
  • 1/2 tsp.  vanilla extract
  • 2 tsp. poppy seeds
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 clove garlic, finely minced (use a garlic press)

Pecan Brittle:

  • 1 cup pecans
  • 1 tsp. poppyseeds
  • 2 Tbsp. maple syrup (enough to coat)
  • 1 pinch each, salt and pepper

Directions

  1. Make the pecan brittle (if using) and let it cool.
  2. Whisk dressing ingredients together in a small bowl or small jar- or use a mini blender adding the poppy seeds after it is blended.  
  3. If sensitive to onions, soak the sliced onions in a bowl of cold salted water until ready to use. Drain before using.
  4. Place the spinach, sliced strawberries, basil, drained onions, and pecans (save some for the top) in an extra-large bowl. Re-whisk the dressing and add enough to lightly coat the salad, tossing well. Toss in the crumbled goat cheese, saving a couple of tablespoons for the top.
  5. Pour the salad onto a platter or large serving bowl. Sprinkle with the remaining goat cheese and pecans.

Pecan Brittle:

  1. Toast pecans in a medium non-stick skillet, stirring over medium heat, until toasty and warmed through, about five minutes.
  2. Season with salt and pepper. Pour in 1-2 tablespoons of maple syrup (enough to coat) and a teaspoon of poppy seeds if you like.
  3. Let this bubble and cook for 30-60 seconds. Turn off heat.
  4. Fluff it up a bit, place on a small plate, and let it cool. It will harden as it cools. Alternatively, you can use toasted pecans.

http://www.lynnandruss.com

Adapted from a recipe by Sylvia Fountaine

Gochujang Stir-Fried Pork and Celery

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If gochujang isn’t already a permanent fixture in your fridge, this stir-fry is about to change that. The fermented Korean chili paste is the kind of ingredient that does everything at once — lending deep, complex heat, a rich umami backbone, and that signature rusty-red color that makes the whole dish look as good as it tastes. It is most definitely a staple in our fridge.

The best part? This is a stir-fry that doesn’t actually make you work like one. Once everything hits the pan, no split-second timing, no stress, just straightforward, high-heat cooking that comes together fast. Boneless country-style spareribs are the cut to reach for here, delivering the ideal ratio of tender meat to well-marbled fat.

One thing before you dive in: give that sauce a good re-whisk right before it goes in the pan. Cornstarch sinks fast, and a quick stir is all that stands between you and a silky, perfectly thickened sauce — versus a lumpy one. Serve over steamed rice if desired.

Word to the wise, it would be hard-pressed to get 4 decent-sized servings, especially if not served with rice. We even added some baby bell peppers for added color and volume.

Gochujang Stir-Fried Pork and Celery

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. boneless country-style pork spareribs, sliced crosswise ¼ inch thick
  • 3 Tbsp. soy sauce, divided
  • 2 Tbsp. neutral oil, divided
  • 1 tsp. plus 1 Tbsp. cornstarch, divided
  • Kosher salt and ground black pepper
  • 2 Tbsp. white sugar
  • 1-2 Tbsp. gochujang
  • 4 medium garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 3 medium celery stalks, thinly sliced on the diagonal
  • Thinly sliced scallions, for garnish
  • Toasted sesame seeds, to serve
  • Steamed rice (optional)

Directions

  1. In a medium bowl, toss the pork with 1 tablespoon soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch and ¼ teaspoon each salt and pepper. In a small bowl, whisk together ½ cup water, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon cornstarch, the sugar, gochujang and ½ teaspoon pepper.
  2. In a 12- to 14-inch wok or a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the pork and cook, stirring, until no longer pink, about 2 minutes. Add the garlic and ginger, reduce to medium and stir until fragrant, about 30 seconds.
  3. Add the celery and cook, stirring, until slightly wilted, about 1 minute. Whisk the sauce mixture to recombine, then add it to the pan. Bring to a simmer over medium-high and cook, stirring, until the sauce thickens, about 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish, then sprinkle with scallions and sesame seeds.
  4. Serve over steamed rice, if desired.

http://www.lynnandruss.com

Adapted from a recipe by Hisham Ali Hassan

Shrimp in Vermouth and Tomato Fennel Sauce

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Shrimp have a narrow window between perfectly cooked and overdone, but this Venetian-inspired dish has a clever solution. Rather than cooking them all the way through in the pan, the shrimp are quickly seared on just one side — golden on the bottom, still slightly translucent on top — before being set aside while a deeply flavored sauce comes together.

That final brief simmer in a tomato sauce spiked with dry vermouth and fennel seeds is all they need to finish cooking gently and evenly, staying plump and tender throughout. The sauce itself punches well above its weight. Vermouth adds a subtle herbal complexity, fennel seeds lend a gentle anise warmth, and shallots and garlic round everything out into something that tastes far more involved than the short time it takes to make.

Serve it with crusty bread to soak up every last drop, or spoon it over soft polenta, creamy white beans or a small pasta like orzo (our choice), and serve with a side salad for a more substantial meal. Garnish with a little fresh oregano for color and additional flavor.

Super easy. Super simple. Super tasty. It was so good, we got only 3 servings out of it!

Shrimp in Vermouth and Tomato Fennel Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. extra-large (21/25 per lb.) shrimp, peeled, deveined and patted dry
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots OR ½ medium yellow onion, finely chopped
  • 6 medium garlic cloves, thinly sliced
  • 1 tsp. fennel seeds, crushed, OR ¼ to ½ tsp. red pepper flakes OR both
  • ½ cup dry vermouth OR dry white wine
  • 28 oz. can whole peeled tomatoes, crushed by hand
  • Fresh oregano for garnish, optional

Directions

  1. Lightly season the shrimp on all sides with salt and black pepper. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, 1 to 2 minutes; transfer to a large plate. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp, transferring the shrimp to the plate.
  2. In the now-empty skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the shallots, garlic and fennel seeds; cook, stirring, until the garlic is lightly golden, about 30 seconds. Add the vermouth and cook, stirring, until almost evaporated, about 2 minutes. Add the tomatoes with juices and ¼ teaspoon each salt and black pepper. Cook, stirring occasionally, until the sauce is slightly thickened, 6 to 7 minutes. Add the shrimp and accumulated juices; cook, stirring, until the shrimp are opaque throughout, 1 to 2 minutes. Taste and season with salt and black pepper.
  3. Optional garnish: Fresh oregano OR finely chopped fresh dill, parsley OR tarragon

http://www.lynnandruss.com

Adapted from a recipe by Lawman Johnson for Milk Street

Coconut-Dill Salmon with Green Beans and Corn

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This is summer cooking at its most effortless and elegant. A generous fillet of salmon is draped in a luscious, aromatic dressing of silky coconut cream, bright lemon zest and juice, a touch of brown sugar and mustard, and a generous handful of feathery fresh dill — then sealed snugly in foil and laid directly on a screaming-hot grill. Inside that packet, the fish steams in its own juices, absorbing every bit of that fragrant, tropical-herbal sauce until it’s impossibly tender and flavorful.

While the salmon does its thing on the grill, green beans get their own foil treatment — a quick toss in oil, salt, and pepper before being wrapped up and charred alongside the fish. Once off the heat, they’re tumbled into a bright, no-fuss salad with sweet fresh corn, juicy cherry tomatoes, and another generous shower of dill, all brought together with the reserved coconut-dill dressing.

The result is a dish that feels special without demanding much of the cook. It’s equally at home served straight off the grill, still warm and fragrant, or made hours ahead and brought to the table at room temperature or straight from the fridge — making it an ideal centerpiece for a laid-back backyard gathering or an elegant dinner party where you’d rather be with your guests than stuck in the kitchen.

TIP: Alternatively, cook the fish and green beans in a 450-degree oven. Place the packets on a baking sheet and cook for 13 to 15 minutes.

We cut the recipe in half for just the two of us.

Coconut-Dill Salmon With Green Beans and Corn

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 2-lb. salmon fillet (skin on or off)
  • 2 Tbsp. plus 1 tsp. olive oil
  • Coarse kosher salt (such as Morton) and black pepper
  • 1 cup unsweetened coconut cream or coconut milk
  • 2 Tbsp. dark brown sugar
  • 1 Tbsp. sherry vinegar
  • 1 tsp. Dijon mustard
  • 1 lemon
  • 1 cup chopped fresh dill
  • 8 oz. green beans, trimmed and halved crosswise
  • 1 cup fresh corn kernels (from 1 to 2 ears corn)
  • 1 pint cherry tomatoes, lightly crushed open or sliced into halves

Directions

  1. Heat an outdoor grill to high (see Tip). Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil (or 2 stacked sheets of regular foil) on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.
  2. In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon right into the bowl and squeeze in 2 tablespoons juice. Stir in ½ cup dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet. Use another strip of foil if necessary to make a tight seal.
  3. On another large strip of foil, toss the green beans with the remaining teaspoon of oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet.
  4. Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. To test the fish for doneness, remove the packet from heat, cut a slit in the top with a knife and slide the knife into the fish. It should be tender. Using two tongs or wearing oven mitts, carefully transfer the fish packet to a large serving platter and open the top.
  5. Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, remaining ½ cup dill, half of the reserved dressing and a pinch of salt. Toss to coat.
  6. To serve, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing or refrigerate until ready to serve.

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Adapted from a recipe by Yewande Komolafe for NYTimes Cooking

Asparagus and Sausage Pasta

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There’s a brief, restless stretch between winter and spring — that in-between moment where you’re not quite ready to let go of comfort food, but you’re already craving something fresher and lighter. This pasta was made for exactly that feeling. And yet, the dish is good anytime of year!

It marries the richness of a wintry pasta with the verdant vibrance of spring. It is built on the bones of a rich, cold-weather pasta: savory sausage, butter, and a glossy, silky sauce that coats every strand. But then spring shows up — bright asparagus, sweet frozen peas, a generous hit of lemon, and a full cup of basil that perfumes the whole dish. The result is something that feels simultaneously cozy and alive.

And despite how indulgent it tastes, the vegetables are actually the main event here. There’s more asparagus and peas than there is sausage or pasta — the sausage plays a supporting role, lending depth and richness without taking over. Think of it less as a meat pasta with vegetables, and more as a vegetable dish that happens to have pasta and sausage in it.

The shallot anchors the base with a gentle, slightly sweet bite, but this is a great recipe to riff on as the season progresses. Leeks, spring onions, or ramps all work beautifully in its place — coarsely chopped so they hold their own in the pan. Use whatever looks best at the market, and let the season lead.

We realized too late that we did not have any frozen peas on hand. Our substitute was frozen edamame, and we both agreed it was quite good as an alternate. Two changes we would make in the future is cut the pasta back to 12 ounces, and add some grated parmesan along with the water in Step 3.

Asparagus and Sausage Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Salt
  • 1 lb. fusilli, or a similar style such as cavatappi 
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. hot or sweet Italian sausage, casings removed
  • 2 large shallots, coarsely chopped 
  • 5 garlic cloves, coarsely chopped
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces
  • 1½ cups frozen peas, not thawed
  • 1 lemon
  • 2 Tbsp. unsalted butter
  • 1 cup basil leaves, torn if large
  • Pinch of red pepper flakes, optional
  • Grated Parmesan, for serving

Directions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Reserve 2 cups of the pasta cooking water, then drain the pasta.
  2. Meanwhile, in a large Dutch oven, heat the oil over medium-high. Add the sausage and cook, breaking into smaller pieces and stirring occasionally, until browned and crisp, 6 to 8 minutes. Add the shallot and garlic and stir until fragrant and softened, 2 to 3 minutes. Add the asparagus and peas, season with salt, and stir until bright green and crisp-tender, 2 to 4 minutes. Use the moisture from the vegetables to scrape the browned bits off the bottom of the pot. Turn off the heat and finely grate the zest of half the lemon over the sausage and vegetables. Set aside until the pasta is ready.
  3. Add 1 cup pasta water, the pasta, and the butter to the Dutch oven. Set over medium and stir vigorously until the pasta is coated. Add more pasta water as needed until glossy. 
  4. Off the heat, add the juice from half the lemon and stir to combine. Stir in the basil and red pepper flakes, if using, then taste for salt and lemon and season as desired. Top servings with Parmesan, if desired.

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Adapted from a recipe by Ali Slagle for NYTimes Cooking

Chicken with Caramelized Garlic Confit

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Four heads of garlic sounds like a lot — until you taste it. Slow-cooked until sweet, nutty, and pleasantly caramelized, garlic confit loses all its sharpness and transforms into something rich and almost buttery. Mashed with olive oil and fresh parsley, it becomes the kind of sauce that makes people ask what your secret is.

Boneless chicken thighs are seared until golden, then finished in the oven — simple technique, serious results. The whole dish is bold but never harsh, savory but never heavy.

A few things worth knowing before you start: The garlic confit comes together fastest in the microwave at 50% power, which gives you the same gentle, even cooking as a long stovetop simmer — in a fraction of the time. And when it comes to the skillet, a well-seasoned cast iron or nonstick pan isn’t optional — the garlic mixture will stick and scorch in a conventional pan, so don’t skip this one.

Finish the plate with warm flatbread or a crusty loaf to catch every bit of sauce, and a crisp, leafy salad to keep things bright. We paired ours with a cucumber, dill and sour cream salad.

NOTES: Don’t microwave the garlic heads in oil on high. Use 50 percent power so the oil doesn’t overheat and scorch the garlic. Also, don’t crank up the burner when browning the garlic-coated chicken in the skillet. Use moderate heat so the garlic does not burn. And when flipping the chicken, use a spatula to scrape them up so the garlic stays with the chicken rather than sticks to the pan.

Chicken with Caramelized Garlic Confit

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 cup extra-virgin olive oil
  • 3 large or 4 medium heads garlic (9 to 10 oz. total weight), top one-third of the head cut off to expose the cloves
  • 1 cup lightly packed fresh flat-leaf parsley, chopped, plus more to serve
  • 2 tsp. grated lemon zest, plus 1 Tbsp. lemon juice, plus lemon wedges to serve
  • Kosher salt and ground black pepper
  • 2½ lbs. boneless, skinless chicken thighs, trimmed

Directions

  1. Pour the oil into a large microwave-safe bowl. Place the garlic heads cut side down in the oil. Cover tightly and microwave on 50 percent power until the garlic heads feel soft and yielding when pressed on the sides with the back of a fork, 13 to 15 minutes. Cool, covered, until barely warm to the touch.
  2. Measure 2 tablespoons of the oil into a small bowl and reserve for browning the chicken. Squeeze the garlic cloves out of their skins and into the oil remaining in the bowl in which the garlic was cooked. To the bowl, add the parsley, lemon zest and juice, 1 teaspoon salt and ½ teaspoon pepper. Mash with the fork to a coarse paste. (Alternatively, use a mini food processor.)
  3. Add the chicken thighs and garlic confit to a large bowl, and mix until thoroughly coated. Let stand at room temperature while you heat the oven to 425°F with a rack in the middle position.
  4. Set a rimmed baking sheet near the stovetop. In a 12-inch cast-iron or nonstick skillet over medium, heat 1 tablespoon of the reserved garlic oil until shimmering. Place half of the chicken in a single layer; do not scrape the garlic mixture off the thighs, but do not slather on any more, either. Cook, without disturbing, until spottily browned on the bottom and the chicken releases easily from the pan, 5 to 7 minutes. With a thin metal spatula (if using a cast-iron pan) or a silicone spatula (if using nonstick), scrape up each thigh, along with any garlic mixture under it that clings to the skillet, and flip. Cook until spottily browned on the second sides, 3 to 4 minutes. Using the spatula, transfer the thighs to the baking sheet. Using the remaining 1 tablespoon reserved garlic oil, brown the remaining thighs in the same way and transfer to the baking sheet.
  5. Slather any garlic mixture remaining in the bowl onto the thighs, distributing it evenly. Place in the oven and cook until well browned and the thickest part of the largest thighs reach 175°F, 10 to 13 minutes. Transfer the chicken to a platter, then drizzle on any juices from the baking sheet. Sprinkle with additional chopped parsley and serve with lemon wedges.

Microwave Garlic Confit

Start to finish: 20 minutes
Makes 3 or 4 heads garlic

  1. Pour ½ cup extra-virgin olive oil into a large microwave-safe bowl. Remove the outer papery skins from 3 large or 4 medium heads garlic (9 to 10 ounces total weight), then cut off the top one-third of each head to expose the cloves. Place the garlic heads cut side down in the oil.
  2. Cover tightly and microwave on 50 percent power until the garlic heads feel soft and yielding when pressed on the sides with the back of a fork, 13 to 15 minutes. Let the garlic cool, covered, in the oil.
  3. Follow recipe above at Step 2 to continue.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Creamy Swiss Chard Pasta with Leeks, Tarragon and Lemon Zest

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This creamy pasta is exactly what you want when you’re craving something deeply satisfying without feeling weighed down. Tender Swiss chard, silky leeks and a luxurious cream sauce make it rich and comforting, while fresh tarragon and a bright hit of lemon zest keep things feeling fresh and vibrant. It’s the kind of dish that’s endlessly versatile and always welcome at the table.

The real secret weapon here is the toasted panko topping, which adds a satisfying crunch to every forkful — a simple trick worth keeping in your back pocket for any creamy pasta. Nutritional yeast gives it a subtle tang, but the topping is endlessly adaptable: swap in a melted anchovy for savory depth, or season it with herbes de Provence, Italian seasoning or ground coriander depending on your mood. However you finish it, don’t rush past the final garnish of tarragon and lemon zest — that last-minute freshness is what elevates the whole dish.

This recipe took about 50% longer than the 30 minutes originally allotted. The extended time is noted in the recipe below. It serves 4 as an entrée, or 8 to 10 as a first course. Add a sprinkle of red pepper flakes for a hit of heat, if desired.

Creamy Swiss Chard Pasta with Leeks, Tarragon and Lemon Zest

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¾ lb. green Swiss chard (1 large bunch), washed and trimmed
  • 2 large leeks (10 to 12 oz. each)
  • 5 Tbsp. unsalted butter
  • ½ cup panko bread crumbs
  • Kosher salt and black pepper
  • 3 Tbsp. nutritional yeast 
  • 3 garlic cloves, thinly sliced
  • 2 tsp. fresh thyme leaves
  • 2 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 1 lb. linguine or fettuccine
  • ¾ cup finely grated Parmesan
  • Fresh tarragon leaves, for garnish
  • 1 lemon, for garnish
  • Red pepper flakes, as a garnish, optional

Directions

  1. Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
  2. Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
  3. Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
  4. Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
  5. Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
  6. Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Don’t drain the pasta.
  7. With tongs, transfer the pasta directly from the pot to the pan with chard mixture. Stir the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Ladle in more pasta water, a 1/4 cup at a time, if necessary for a smooth, silky consistency. Season to taste with salt and pepper.
  8. Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

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Adapted from a recipe by Alexa Weibel for NYTimes Cooking

Mongolian Beef

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Mongolian beef has a bit of an identity crisis — it’s not Mongolian, and it’s not quite Chinese either. The dish was born in Taiwan, where “Mongolian barbecue” restaurants took off in the 1950s, and it eventually found a permanent home on Chinese American restaurant menus across the country. The name stuck. So did the craving.

This version, developed by food blogger and cookbook author Cathy Erway, is built for a weeknight: thin-sliced flank steak, crisp celery, onion, and a deeply savory sauce, all ready in 30 minutes. No deep-frying, no overnight marinade, no special equipment beyond a hot pan.

The secret to getting restaurant-quality results at home is velveting — a Chinese technique where a cornstarch-based marinade insulates the meat from the wok’s fierce heat, keeping it silky and tender instead of tough and chewy. A pinch of baking soda in the mix does double duty, lightly tenderizing the steak while also coaxing out a deeper, more satisfying sear.

The sauce ties it all together: Taiwanese soy paste brings a rounded, almost caramel-like depth that soy sauce alone can’t match, brightened with fresh ginger for a glossy, cling-to-every-bite finish. Spooned over steamed rice, it’s the kind of dinner that makes takeout feel unnecessary.

NOTE: Taiwanese soy paste (jiang you gao) is a thick, soy sauce–based condiment traditionally made by simmering soy sauce with a starch — often glutinous rice flour, though some bottled versions use cornstarch or other thickeners — to give it body. It’s also commonly sweetened with sugar. It’s texturally similar to Cantonese oyster sauce, but the flavor is gentler and less briny.

If you can’t find (or don’t have) Taiwanese soy paste, the most common substitutes are:

Closest in flavor:

  • Chinese sweet bean paste (tianmianjiang) — thick, savory, and slightly sweet, very similar in profile
  • Hoisin sauce — a little sweeter and more complex, but works well; use slightly less since it’s more assertive
  • Oyster Sauce — while similar in color, oyster sauce tends to be more liquid than soy paste sauce.

In a pinch:

  • Regular soy sauce + a small amount of sugar and cornstarch — approximates the body and subtle sweetness; about 1 tbsp soy sauce + ½ tsp brown sugar + ¼ tsp cornstarch per tablespoon of soy paste called for
  • Dark soy sauce — adds the deeper color and slightly sweeter, more molasses-like richness, though it’s thinner

For this particular recipe, hoisin or tianmianjiang would be the smoothest swap since the sauce is meant to be glossy and rounded rather than sharp. If you go the soy sauce + sugar route, just taste as you go — it’s easy to over-salt.

Mongolian Beef

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/4 lbs. flank steak, thinly sliced against the grain 
  • 1 Tbsp. toasted sesame oil
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground white pepper
  • 2 Tbsp. cornstarch, divided
  • 2 Tbsp. soy sauce, divided
  • 1/2 cup cold water
  • 2 Tbsp. Taiwanese soy paste (see above for substitutions)
  • 1/4 cup neutral cooking oil (such as canola), divided
  • 1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks
  • 3 small celery stalks, thinly sliced on an angle (about 1 cup)
  • 1 cup white onion
  • Chile crisp, for garnish
  • Cooked white rice, for serving
  • Scallion greens, cut on the diagonal, for garnish (optional)

Directions

  1. Toss together steak, sesame oil, baking soda, white pepper, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a medium bowl using your hands. Cover and refrigerate for 20 minutes.
  2. Stir together 1/2 cup cold water, soy paste, remaining 1 tablespoon cornstarch, and remaining 1 tablespoon soy sauce in a small bowl; set aside.
  3. Heat 2 tablespoons neutral oil in a large wok or 12-inch cast-iron skillet over high. Add steak mixture in an even layer; cook, undisturbed, until browned on bottom side, 2 to 3 minutes. Flip steak, and spread in an even layer; cook, undisturbed, until almost cooked through, about 1 minute. (Since our steak was slightly larger than called for, we decided to cook it in two batches.) Transfer steak to a large plate; do not wipe wok clean.
  4. Add ginger and remaining 2 tablespoons oil to reserved wok; cook over high, stirring constantly, until fragrant, about 10 seconds. Add celery; cook, stirring often, until slightly softened, about 1 minute. Add onion; cook, stirring often, until slightly softened, about 1 minute.
  5. Stir soy paste mixture into vegetable mixture in wok. Reduce heat to medium-high; cook, stirring constantly, until thickened, 15 to 30 seconds. Stir in steak; cook, stirring constantly, until cooked through, 1 to 2 minutes. Garnish with chile crisp; serve with rice.

http://www.lynnandruss.com

Recipe by Kathy Erway for Food & Wine

Mediterranean Salmon with Veggies and Feta

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This one-pan Mediterranean salmon is weeknight cooking at its best — bold flavors, minimal cleanup, and dinner on the table in about 30 minutes. A warm spice blend of oregano, sumac, and cumin does double duty, seasoning both the vegetables and the fish, while chunks of feta melt into the mix as everything roasts, turning soft, creamy, and rich.

The vegetables — cherry tomatoes, bell peppers, baby bella mushrooms, and whole garlic cloves — go in first to get a head start in the hot oven, then the seasoned salmon joins them for a final steam under foil that keeps the fish tender and flaky. A squeeze of fresh lemon over everything at the end ties it all together with a bright, clean finish.

Sumac, the tart, ruby-red spice common throughout Middle Eastern and Mediterranean cooking, is the secret weapon here — it brings a fruity, citrusy acidity that plays off the lemon and lifts the richness of both the salmon and the feta. If it’s not already in your pantry, it’s worth seeking out.

Fresh thyme scattered over the vegetables adds a gentle herbal note as they roast, perfuming the whole pan. This dish is flexible by nature. Any color bell pepper works, and the vegetables can be swapped based on what’s on hand — zucchini, red onion, or olives all make excellent additions. The salmon fillets can be skin-on or skinless. Serve straight from the pan with good crusty bread to soak up the juices, or alongside rice or warm pita.

We increased a few of the ingredients, specifically the cocktail tomatoes and cremini mushrooms, with the newer amounts reflected below. And because we were a party of three for dinner, we portioned the salmon fillet into as many pieces.

Mediterranean Salmon with Veggies and Feta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. dried oregano
  • 1 tsp. sumac
  • 1 tsp. cumin
  • 1 cup cherry tomatoes
  • 1 bell pepper, any color, cored and sliced into thin sticks
  • 5 oz. baby bella mushrooms, trimmed and halved
  • 4 to 5 large garlic cloves, peeled
  • 5 to 6 oz. feta cheese block, cut into large chunks
  • Kosher salt
  • Black pepper
  • 6 to 7 sprigs of fresh thyme
  • Extra virgin olive oil
  • 4 6-oz. portions salmon fillet
  • 1 to 2 large lemons, halved, for serving

Directions

  1. Get ready. Preheat your oven to 425°F. In a small bowl, combine the oregano, sumac, and cumin.
  2. Season the vegetables. Add the tomatoes, mushrooms, bell peppers, and 4 to 5 peeled garlic cloves to a large baking dish or sheet tray. Sprinkle with 1/2 tablespoon of the spice mixture (save the rest for the fish) and a good pinch of salt and pepper. Drizzle with 1 to 2 tablespoon olive oil, toss to coat, and spread so that everything is in one layer.
  3. Bake the vegetables and feta. Nestle chunks of feta in between the vegetables and top with a few sprigs of fresh thyme. Place in the heated oven and bake until the vegetables have begun to soften, about 10 minutes.
  4. Season the fish. Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.
  5. Bake the salmon. Carefully remove the sheet pan from the oven and nestle the salmon in with the veggies and feta. Top the salmon with a drizzle of olive oil, then cover the pan with aluminum foil to trap the steam. Return to the center rack of the heated oven until the fish is cooked through and flakes easily, about 10 minutes.
  6. Finish and serve. Remove the salmon from the oven, carefully remove the foil, and immediately squeeze lemon juice onto the fish. Serve with lemon wedges on the side for squeezing.

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Adapted from a recipe by Suzy Karadsheh

Caramelized Onions

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Caramelized onions done right start with a simple but effective technique: a covered nonstick skillet over high heat with ¾ cup of water. The water and steam work together to soften the onions quickly and evenly. Once the lid comes off and the heat drops to medium-high, the softened onions are pressed into the bottom and sides of the skillet for maximum contact with the hot pan.

Rather than finishing with sugar or honey as many recipes suggest, a pinch of baking soda does the heavy lifting — speeding up the reaction that converts flavorless inulin (a polysaccharide naturally present in onions) to fructose, unlocking deep, complex sweetness.

Yellow or Spanish onions are the best choice here for their rich, layered flavor. Slicing them through the root end keeps them intact and prevents them from breaking down too much during cooking. The result is a versatile, deeply savory condiment that belongs just about everywhere. Here are some great uses:

On top of things

  • Burgers and sandwiches (classic pairing with gruyère)
  • Pizza or flatbreads
  • Crostini with goat cheese or brie
  • Steaks and grilled meats

Stirred into things

  • French onion soup (they’re the whole point)
  • Pasta sauces, risotto, or mac and cheese
  • Quiches, frittatas, and savory tarts
  • Dips — blended into sour cream for an incredible onion dip

As a base or filling

  • Caramelized onion jam (great on charcuterie boards)
  • Tart or galette filling with cheese and herbs
  • Stuffed into quesadillas or grilled cheese
  • Mixed into mashed potatoes or polenta

They keep well in the fridge for about a week, so making a big batch and using them throughout the week is totally worth the time investment.

In honor of National Hamburger Day, we topped off cheeseburgers with the caramelized onions for the win!

Caramelized Onions

  • Difficulty: easy
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Ingredients

  • 3 lb.s onions, halved and sliced through root end ¼ inch thick
  • ¾ cup plus 1 Tbsp., divided
  • 2 Tbsp. vegetable, OR olive oil
  • ¾ tsp. salt
  • ⅛ tsp. baking soda

Directions

  1. Bring onions, 3/4 cup water, oil, and salt to boil in 12-inch nonstick skillet over high heat. (The pan will be very full.) Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
  2. Uncover, reduce heat to medium-high, and use rubber spatula to gently press onions into sides and bottom of skillet. Cook, without stirring onions, for 30 seconds. Stir onions, scraping fond from skillet, then gently press onions into sides and bottom of skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 15 to 20 minutes.
  3. Combine baking soda and remaining 1 tablespoon water in bowl. Stir baking soda solution into onions and cook, stirring constantly, until solution has evaporated, about 1 minute. Transfer onions to bowl. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)

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Recipe by Lan Lam for America’s test Kitchen

Fettuccine with Asparagus, Lemon and Prosciutto

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Fettuccine with asparagus, lemon, and prosciutto strikes the perfect balance between effortless and impressive — weeknight-friendly in its simplicity, yet refined enough to anchor a dinner party spread. This is a definite keeper!

The ingredient list is short but mighty: delicate shallots lend a subtle sweetness, silky heavy cream and nutty Parmesan build a luxurious sauce, bright lemon cuts through the richness, and thin-sliced crisped prosciutto adds a savory, lightly salty depth and additional texture. Fresh asparagus ties it all together, bringing a verdant, slightly grassy note that makes the dish feel vibrant and seasonal.

To keep things efficient, the asparagus is cooked right alongside the pasta in the same pot of boiling water. For the best results, look for spears that are slightly thicker than a pencil — slender enough to cook quickly, but substantial enough to reach tender-crisp perfection right as the fettuccine hits al dente. (We gave our asparagus one extra minute in the pot before adding the fettuccine.)

TIP: Don’t allow the shallots to brown. Sauté them over moderate heat just until softened to keep their flavor delicate, without any notes of caramelization that would compete with the other flavors in the dish.

Although not part of the original recipe, before sautéing the shallots, we decided to crisp the prosciutto. The crisping adds a nice texture and brings out the flavor of the meat. 

Fettuccine with Asparagus, Lemon and Prosciutto

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 4 oz. thinly sliced prosciutto, cut into ½-inch ribbons
  • 2 Tbsp. salted butter
  • 2 medium shallots, minced
  • 1/2 cup heavy cream
  • 1 Tbsp. grated lemon zest, plus 1 Tbsp. lemon juice
  • 1 oz. Parmesan cheese, finely grated (½ cup), divided
  • Kosher salt and ground black pepper
  • 1 8- to 9-oz. container fresh fettuccine
  • 1 lb. asparagus, trimmed and cut on the diagonal into 2-inch lengths

Directions

  1. In a 12-inch skillet over medium-high, add 2 tablespoons olive oil and when hot drop in the prosciutto, stirring often until crisped, about 2-3 minutes. Remove prosciutto to a plate.
  2. Reduce heat to medium and melt the butter. Add the shallots and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes.
  3. Stir in the cream, lemon zest, half of the Parmesan and ½ teaspoon pepper; remove from the heat and set aside.
  4. In a large pot, bring 2 quarts water to a boil. Add the asparagus and boil for 1 minute. Add the pasta to the pot with the asparagus and 2 teaspoons salt; cook, stirring occasionally, until the pasta is al dente and the asparagus is tender-crisp, about 2 minutes more. Reserve about 1 cup of the cooking water, then briefly drain in a colander, leaving water clinging to the pasta.
  5. Immediately add the pasta mixture and ½ cup of the reserved pasta water to the skillet. Cook over medium heat, tossing with tongs, until the pasta is lightly sauced, 1 to 2 minutes; add more reserved pasta water as needed so the sauce clings to the noodles.
  6. Add the lemon juice, then taste and season with salt and pepper. Transfer to a serving platter or individual bowls, then scatter on the crisped prosciutto and sprinkle with the remaining Parmesan.

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

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There’s a particular kind of kitchen magic that happens when you lock a lid, crank the heat, and surrender control — the kind of cooking that turns humble boneless beef short ribs into something that falls apart at the mere suggestion of a fork. This recipe harnesses that magic with a sauce that pulls from the pantry of Chinese cooking: smoky-sweet hoisin, salty soy, dry sherry, and a whisper of cayenne heat.

The pressure cooker does something a braise never quite can. Sealed tight with no room for steam to escape, it drives flavor into the meat rather than letting it drift away into your kitchen air. What emerges after 35 minutes is deeply savory beef swimming in a concentrated, glossy sauce — more than you’d ever coax from a Dutch oven, and richer for it. A handful of fresh scallion greens and torn cilantro added at the end lifts the whole thing, cutting through the richness with a bright, herby finish.

Serve it over a bowl of steamed white rice that can drink up every last drop of that sauce. This is weeknight cooking that eats like a weekend project — without the wait.

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 4 garlic cloves, minced
  • 1 2-inch piece ginger, peeled, sliced into ¼-inch-thick rounds, and smashed
  • ½ cup hoisin sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. dry sherry
  • 4 scallions, white parts chopped coarse, green parts sliced thin
  • ¼ tsp. cayenne pepper
  • 48 oz. boneless beef short ribs (about 6 short ribs), trimmed
  • 2 Tbsp. minced fresh cilantro

Directions

  1. Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
  2. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
  3. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
  4. Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.

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Recipe from America’s Test Kitchen

Pork and Onion Stir-Fry

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Some of the most satisfying dishes are born at the intersection of two culinary worlds, and this Pork and Onion Stir Fry is a perfect example. Classic Chinese technique — velveting the pork with cornstarch, baking soda, and Shaoxing wine to ensure it stays tender and silky — meets an unexpectedly familiar sauce built on ketchup and Worcestershire, two pantry staples that have quietly made themselves at home in Chinese-American cooking for generations.

The result is a stir fry that’s deeply savory, a little tangy, and faintly sweet, with caramelized onions that soak up every drop of that glossy, umami-rich sauce. It comes together in minutes, works with nearly any cut of pork you have on hand (we used pork loin), and tastes like something far more considered than the sum of its parts.

Ketchup may seem like an odd choice but in many cases, it’s not so much about a lack of “authenticity” or a sign of no effort, but rather an ingredient that was lovingly adopted into the Chinese American pantry.

Pork and Onion Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the pork and marinade:

  • 12 oz. boneless pork (thinly sliced into 2-inch lengths; pork shoulder, butt, loin, and boneless country ribs are all good options)
  • 1 Tbsp. water
  • 1 tsp. cornstarch
  • 1½ tsp. Shaoxing wine
  • 1 tsp. neutral oil (such as canola, vegetable, or grapeseed oil)
  • 1 tsp. oyster sauce
  • ¼ tsp. baking soda
  • ⅛ tsp. white pepper

For the sauce:

  • 3 Tbsp. water
  • 1½ Tbsp. ketchup
  • 1 Tbsp. light soy sauce
  • 1½ tsp. Worcestershire sauce
  • ½ tsp. sugar
  • ½ tsp. dark soy sauce
  • ⅛ tsp. white pepper

For the rest of the dish:

  • 2 Tbsp. neutral oil
  • 1 clove garlic (sliced)
  • 2 medium onions (sliced into thin wedges)
  • 2 Tbsp. Shaoxing wine
  • 2 scallions, sliced thin on a diagonal for garnish (optional)

Directions

  1. In a medium bowl, add the sliced pork, water, cornstarch, Shaoxing wine, oil, oyster sauce, baking soda, and white pepper.
  2. Next, make the sauce mixture by combining the water, ketchup, light soy sauce, Worcestershire sauce, sugar, dark soy sauce, and white pepper.
  3. Heat a wok or skillet over medium-high heat until it’s just starting to smoke or a drop of water beads on the surface. Add the neutral oil and swirl it around to coat. Add the pork in a single layer and let it sear. When it’s golden on the edges on one side, flip and stir-fry the pork. Cook to about 80% doneness. Transfer to a bowl and set aside.
  4. Add the garlic and onion to the pan. Stir fry and cook for 30 seconds, then add the Shaoxing wine to deglaze, scraping up any stuck-on bits. Stir fry for another 2 minutes. Add the pork and any juices back to the wok, along with the sauce mixture. Stir-fry to combine until the pork and onions are glossy and coated. 
  5. Plate over steamed rice and garnish with scallion slices, if using. Serve immediately.

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Adapted from a recipe for Woks of Life

Skillet Green Chile Chicken

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This is a vibrant, Tex-Mex-inspired one-pan dish that layers bold, smoky flavors with creamy richness. The sauce is the heart of the dish — a silky, bright green salsa verde built from broiled and charred tomatillos, onion, and poblano chiles. Roasting them under the broiler first adds deep smokiness and sweetness before they’re blended with fresh cilantro and garlic into a tangy, herbaceous sauce that bubbles away in the skillet as the chicken bakes.

The chicken is butterflied and stuffed, so each breast opens like a book to cradle a slice of cream cheese and thin strips of the second roasted poblano. The cream cheese melts into a luscious, mild filling that contrasts beautifully with the chile’s subtle heat. Both sides of the chicken are seasoned with a warm spice rub of chili powder, cumin, and coriander, providing a savory, earthy exterior.

The finish is what elevates it — the whole skillet goes under the broiler after baking, blanketing the chicken in melted, golden-spotted pepper Jack cheese that adds a sharp, spicy pull to every bite. At the table, cool sliced avocado and a squeeze of fresh lime cut through the richness, while extra cilantro keeps that fresh green note alive throughout.

The overall experience is deeply savory and smoky with layers of mild heat, creamy pockets, tangy brightness from the tomatillos, and just enough richness from the two cheeses to make it feel indulgent — all in a single skillet.

We took the easy way out and used Trader Joe’s Salsa Verde in lieu of making it from scratch, saving a chunk of time and decreasing the number of ingredients. In fact, since we like “saucy” dishes, we used two jars, which also provided enough to top our side of Mexican rice.

NOTES: While it isn’t an exact substitute, 1 1/2 cups of your favorite jarred salsa verde can be used in place of the homemade version. Char one pepper as the recipe describes for the chicken filling. The green chile sauce can be made up to three days ahead and refrigerated in an airtight container. Simply reheat gently in the microwave or stove before continuing with the recipe.

Skillet Green Chile Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 oz. fresh tomatillos, husks removed and rinsed
  • 2 large poblano chiles (about 9 oz. total)
  • 2 garlic cloves, unpeeled
  • 1 small yellow onion, unpeeled and cut into 6 wedges
  • 2 tsp. canola oil
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 1/2 tsp. kosher salt, divided
  • 4 8-oz. boneless, skinless chicken breasts, patted dry 
  • 1/2 cup fresh cilantro (tender leaves and stems included), plus more leaves for garnish
  • 4 oz. cream cheese, softened
  • 4 oz. pepper Jack cheese, shredded (about 1 cup)
  • 1 ripe avocado, sliced
  • Pickled jalapeño slices for garnish, optional
  • Lime wedges

Directions

  1. Preheat broiler with a rack 6 inches from heat source. Arrange tomatillos, chiles, garlic cloves, and onion wedges on a large rimmed baking sheet covered with foil. Drizzle vegetables evenly with oil. Broil until charred, about 12 minutes, flipping vegetables halfway through cooking time. Remove and discard charred papery skin from onion. Transfer vegetables and juices to a medium bowl, and cover using plastic wrap; let steam 10 minutes. Heat oven to 425°F.
  2. Meanwhile, stir together chili powder, cumin, coriander, and 1 3/4 teaspoons salt in a small bowl. Arrange chicken breasts on a cutting board; slice each breast horizontally through the middle to within a 1/2-inch of other side. Open chicken breasts, and sprinkle evenly with 2 teaspoons spice mixture.
  3. Once vegetables are steamed, remove and discard garlic and chile peels. Transfer peeled garlic, 1 peeled chile, tomatillos, onion, and any accumulated juices to a blender; add cilantro and remaining 3/4 teaspoon salt. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, about 30 seconds. Pour into a large ovenproof skillet. Set aside.
  4. Slice remaining peeled chile lengthwise into thin strips. Cut cream cheese into 4 equal slices; place 1 slice on one-half of each butterflied chicken breast. Top evenly with sliced chile, and close chicken breast. Sprinkle remaining 2 teaspoons spice mixture all over chicken; nestle stuffed breasts into sauce in skillet.
  5. Bake until sauce is bubbly and a thermometer inserted into thickest portion of breasts registers 160°F, 20 to 25 minutes. Remove skillet from oven, and increase oven temperature to broil.
  6. Sprinkle chicken and sauce with cheese. Broil until cheese is melted and starting to brown in spots, 2 to 3 minutes. Remove from oven, and garnish with avocado, additional cilantro and pickled jalapeño slices. Serve with lime wedges.

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Adapted from a recipe by Breana Lai Killeen for Food and Wine

Harissa-Roasted Salmon with Lemon, Olive and Parsely Relish

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Quick and easy with few ingredients are welcome words for a weeknight meal. The fact that it is also tasty and visually appealing doesn’t hurt matters.

Harissa, the North African spice paste considered a pantry staple, adds flavor to salmon fillets along with garlic and lemon juice. After roasting, the fillets are served with a simple three-ingredient relish made by combining parsley, lemon zest and chopped green (or black) olives. The bold, zingy intensity of the herbal garnish is used to balance the fattiness of the salmon.

Our piece of salmon weighed in at 1 pound and we therefore left it intact instead of sizing down into 4 separate fillets. (Yes, this did extend the roasting time a bit.) While we served ours with steamed broccoli and a side salad, you could also pair with couscous and perhaps a cucumber or tomato salad.

Harissa-Roasted Salmon with Lemon, Olive and Parsely Relish

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. harissa paste
  • 2 Tbsp. extra-virgin olive oil, divided
  • 3 medium garlic cloves, finely grated
  • 1 Tbsp. grated lemon zest, plus 2 tsp. lemon juice, plus lemon wedges to serve
  • null Kosher salt
  • 4 6-oz. center-cut skin-on salmon fillets (each 1 to 1¼ inches thick), patted dry
  • 1/2 cup lightly packed fresh flat-leaf parsley OR cilantro, roughly chopped
  • 1/2 cup pitted green OR black olives, roughly chopped

Directions

  1. Set a wire rack in a rimmed baking sheet and mist it with cooking spray. In a small bowl, stir together the harissa, 1 tablespoon oil, garlic, the lemon juice and 1 teaspoon salt. Place the salmon skin side down on the rack. Rub the harissa mixture onto the top and sides of the fillets. Let stand at room temperature while the oven heats.
  2. Heat the oven to 450°F with a rack in the middle position. Meanwhile, in a small bowl, stir together the parsley, olives, the remaining 1 tablespoon oil, the lemon zest and ¼ teaspoon salt.
  3. Roast the salmon until the flesh flakes easily and the harissa mixture has deepened in color, 12 to 14 minutes. Serve the fillets with the parsley-olive mixture and lemon wedges.

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Adapted from a recipe by Dimitri Demopolous for Milk Street