Weeknight Dishes: Braised chicken, soy-glazed salmon hand rolls and more recipes (via nytimes)
1 skinless salmon fillet 3 Persian cucumbers, halved crosswise and cut lengthwise into thin spears1. Heat oven to 425 degrees. In a small saucepan, heat 2 tablespoons of the oil over medium. Stir in garlic until fragrant, 30 seconds. Add soy sauce, mirin, sugar, black pepper and 1/4 teaspoon salt, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is reduced by about a third and has thickened slightly, 10 to 15 minutes.
2. Line a sheet pan with aluminum foil. Place salmon on the prepared sheet, rub with the remaining 1 tablespoon oil and season with salt. Coat the salmon on both sides with the other half of the sauce. 3. Roast salmon for 5 minutes, then baste with the sauce that’s dripped onto the sheet tray. Continue to roast until salmon is just cooked to medium, about 5 minutes longer. Transfer salmon to a large plate.
4. Flake salmon into bite-size pieces and drizzle with the reserved sauce. To build hand rolls, top seaweed with some rice , cucumbers, avocado and salmon. Wrap and enjoy. Serve with optional wasabi on the side, and dab a little onto the salmon for a spicy hit.Penne with roasted cherry tomatoes, a gorgeously simple combination of burst cherry tomatoes, olive oil, pasta and cheese, in Richmond, Calif., May 15, 2017.
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