There are two types of people: those who think salad can be dinner and those who don’t. (Maybe an oversimplification, but I stand by it.) I get it; for some people, dinner is only dinner if itap a meal served hot. The same people may wonder if a salad can be substantial enough to fill you up. And as it stands now, I make salad for dinner only at the height of summer, when the idea of a cold, light meal made with gorgeous, fresh vegetables is as cooling as a dip in a pool.
But if there’s a salad that may win hearts and minds, a salad so appealing and substantial it can’t be ignored, itap the charred broccoli and salmon noodle salad you see below — at once warm and filling, for the skeptics.
1. Charred Broccoli and Salmon Noodle Salad
The ever-so-popular pair, broccoli and salmon, shine again in this warm salad that actually feels like a real meal. Both are seasoned with miso and soy then roasted until the broccoli is charred and the salmon just cooked through. The salmon is then flaked into bite-size pieces to top the salad, while the broccoli is mixed into soba dressed in a miso-peanut sauce. There are ample variations to play with: You could grate ginger or garlic into the salmon marinade or dressing; roast scallions with the salmon or add them raw to the salad; or drizzle with some chile crisp or chile-garlic sauce for heat. Finishing with a sprinkle of sesame seeds would add extra color contrast and texture. This salad makes a lovely supper when fresh, but any leftovers are well suited to a packed lunch, as they’re equally delicious cold or at room temperature.
By Yasmin Fahr
Yield: 4 servings
Total time: 25 minutes
Ingredients:
- 3 tablespoons white miso, divided
- 1 tablespoon plus 2 teaspoons soy sauce, divided
- 3 tablespoons olive oil, divided, plus more as needed for drizzling
- 1 (12-ounce) salmon fillet, skin on or off
- 1 head of broccoli, florets cut into bite-size pieces
- Salt
- 1 (8-ounce) package buckwheat soba
- 2 tablespoons smooth peanut butter
- 2 packed tablespoons torn fresh cilantro leaves and tender stems
Preparation:
1. Heat the oven to 400 degrees. In a large serving bowl, mix together 2 tablespoons miso, 2 teaspoons soy sauce and 1 tablespoon olive oil.
2. Drizzle and rub a little oil in the center of the pan. Place the salmon on the oil, skin side down; spoon the miso-soy mixture on top and on the sides, rubbing it in. Add the broccoli to the bowl with the excess marinade and toss with the remaining olive oil and season lightly with salt. Scatter around the salmon. Transfer to the oven and cook until the salmon is light pink inside and just cooked through, 15 to 18 minutes, depending on the thickness.
3. As the salmon cooks, bring a medium saucepan of water to a boil. Add the soba and cook until tender, about 5 minutes or according to the package instructions. Drain and rinse with cold water until they no longer feel sticky.
4. While the noodles are cooking, in the same serving bowl, mix together the remaining 1 tablespoon miso, 1 tablespoon soy sauce, the peanut butter and 2 tablespoons room temperature water until smooth. Toss the rinsed noodles with the dressing.
5. Mix in the broccoli; then flake the salmon with a fork, adding it on top. Taste for seasoning, adding more salt if desired. Finish with the cilantro and serve.
2. Chicken all’Arrabbiata
Arrabbiata literally translates to “angry” in Italian. Don’t worry, the goal of this angry chicken is to make you just the opposite. Sugo all’arrabbiata is traditionally a simple, spicy tomato sauce that gets its heat and flavor from spicy chile peppers: dried, fresh or both. This recipe uses both crushed red pepper and chopped Calabrian chiles or hot cherry peppers — along with olive oil, shallot, tomatoes and garlic — to make sauce for crispy chicken thighs to lay in as they are roasted to perfection. Additional hot peppers or fresh tomatoes are more than welcome. While there’s plenty of sauce to serve traditionally over pasta, this arrabbiata is happiest over creamy polenta.
By Dan Pelosi
Yield: 4 servings
Total time: 45 minutes
Ingredients:
- 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- Salt and black pepper
- 2 tablespoons olive oil
- 1 medium shallot minced
- 6 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1/4 cup chopped jarred Calabrian chiles or hot cherry peppers
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed or diced tomatoes
- Polenta, for serving
- Fresh parsley, for serving
Preparation:
1. Heat oven to 400 degrees.
2. On a plate, pat chicken thighs with a paper towel until the skin is dry, then sprinkle generously with salt and pepper all over. Set an ovenproof skillet or pan over medium heat and add olive oil. When oil is hot, add chicken thighs skin-side down and cook, untouched, for 9 minutes. When the skin is crisped and releases from the pan, return thighs to the same plate and set aside. (The chicken will not be cooked through at this point.)
3. Add shallot, garlic, crushed red pepper, chopped chiles and a pinch of salt to the pan. Cook until the shallot is softened and the garlic is fragrant, about 2 minutes. Add tomato paste, stirring until the paste darkens, about 2 minutes. Add the tomatoes, their juices and a big pinch each of salt and pepper and bring to a gentle simmer. Cook, scraping the bottom of the pan to loosen any browned bits, for about 5 minutes.
4. Remove the pan from the heat. Tuck the chicken thighs into the pan, skin-side up, ensuring they are covered in tomato sauce. Bake in the oven until the chicken is cooked through, about 20 minutes.
5. Taste the sauce and adjust seasoning and spice level as necessary. Serve warm, over polenta, and garnish with fresh parsley.
3. Beef Fried Rice
Fried rice is perfect for easy and fast weeknight cooking, as it is highly customizable and can be made with all sorts of veggies and protein. This beef version employs a traditional Chinese technique of velveting meat that quickly tenderizes tougher cuts. Simply mix the beef with cornstarch and oil (seasoned here with soy sauce) and let stand for 30 minutes (or even just 15 minutes, if thatap all you’ve got) before stir-frying until browned. Feel free to add more vegetables to this fried rice, like shredded cabbage or snow peas. Be sure to have all of your prep ready before cooking, as the process goes quickly.
By Kay Chun
Yield: 4 servings
Total time: 50 minutes
Ingredients:
- 4 tablespoons neutral oil, plus more if needed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 12 ounces skirt or sirloin beef, sliced 1/4-inch-thick then cut into bite-size pieces (about 1 inch)
- Salt and pepper
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped carrot
- 3 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 4 cups day-old cooked rice (preferably jasmine)
- 3 large eggs, beaten
- 1/2 cup frozen peas
- 1/4 cup sliced scallions, plus more for garnish
- 1 teaspoon toasted sesame oil
Preparation:
1. In a medium bowl, combine 1 tablespoon of the oil, 1 tablespoon of the soy sauce and the cornstarch and whisk until smooth. Add beef, season with salt and pepper, and toss to evenly coat. Let stand for 15 minutes or even 30 minutes if time allows.
2. In a 12-inch nonstick skillet, heat 2 tablespoons of oil over medium-high. Add half the beef and cook, stirring occasionally, just until browned, about 2 minutes. Using tongs, transfer beef to a plate and repeat with the remaining beef. You should have at least 2 tablespoons of fat remaining in the skillet (amount will vary depending on the beef); if necessary, add more oil to reach 2 tablespoons.
3. Add onion and carrot to the skillet and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Add garlic and ginger and stir until fragrant, 30 seconds.
4. Add rice, season with salt and pepper and cook, stirring, until well incorporated and warmed through, 2 minutes.
5. Push the rice to one side of the skillet and add the remaining 1 tablespoon oil to the empty side. Add eggs and stir until scrambled, then mix the eggs into the rice mixture. Add beef (and any accumulated juices), peas, scallions, sesame oil and the remaining 1 tablespoon soy sauce, and cook, stirring until mixture is well blended, 1 to 2 minutes longer. Season with salt and pepper.
6. Divide fried rice among bowls and top with more scallions. Serve warm.
4. Skillet Gnocchi With Miso Butter and Asparagus
This skillet gnocchi recipe has a spring in its step: It takes just 10 minutes to cook and is loaded with sweet springtime asparagus and baby greens. But that doesn’t mean the flavor is fleeting: The combination of miso, butter and vinegar forms a silky, rich sauce that glosses the seared gnocchi and vegetables and anything else you wish to add. Perhaps thatap the crunch of sliced radishes or toasted pistachios, or the crispness of a fried egg or seared fish.
By Ali Slagle
Yield: 3 to 4 servings
Total time: 15 minutes
Ingredients:
- 1 tablespoon vegetable or canola oil
- 1 (16- to 18-ounce) package shelf-stable potato gnocchi
- 4 tablespoons unsalted butter, softened
- 2 tablespoons white miso
- 2 teaspoons sherry vinegar
- Black pepper
- 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks cut into 1/2-inch lengths
- Salt
- 2 packed cups baby arugula, pea shoots or other tender greens
Preparation:
1. In a large nonstick or well-seasoned cast-iron skillet, heat the oil over medium-high. Break apart any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and no longer sticking to the skillet, 2 to 4 minutes.
2. Meanwhile, in a small bowl, smash together the butter, miso, vinegar and a few grinds of pepper until combined.
3. To the skillet, add the asparagus and a pinch of salt. Cook, stirring occasionally, until the asparagus are bright green and crisp-tender, 2 to 3 minutes. Turn off the heat and add the miso butter in spoonfuls. Stir until the butter has melted and gnocchi are glossed with sauce. Season to taste with salt and pepper, then stir in the arugula until combined. Serve right away.
5. Loaded Sweet Potatoes With Black Beans and Cheddar
To make a halved sweet potato into a more substantial side, load it with black beans and sharp cheddar, then send it back into the oven until the cheese melts and sizzles. Pair it with something a bit lighter, like fish tacos or a green salad, or build it into its own meal by adding sliced avocado, torn cilantro, a squeeze of lime juice, or even a fried egg.
By Sarah Jampel
Yield: 4 servings
Total time: 50 minutes
Ingredients:
- 2 medium sweet potatoes (8 to 10 ounces each), scrubbed and dried
- 1 tablespoon olive oil
- Kosher salt
- 1 cup cooked black beans (if canned, rinsed and drained)
- 1 cup shredded sharp cheddar
- Black pepper
Preparation:
1. Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
2. Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
3. Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.
This article originally appeared in .
