WORKING GIRL DINNER: Spicy-Sweet Ginger Salmon with Sugar Snaps

RECIPE: Spicy-Sweet Ginger Salmon with Sugar Snap Peas
Spicy-Sweet Ginger Salmon with Sugarsnaps

Spicy-Sweet Ginger Salmon with Sugarsnaps

Sorry about the delay with Working Girl Dinners!  I’ve been having some trouble getting last week’s Veggie Chili on YouTube, but this week’s recipe is definitely worth the wait.

I have discovered the greatest ingredient of all time.  Ever.  Hands down.  Bar none.  GINGER JAM.  Go out and buy it right now.  It smells like the sharp, spicy pickled ginger that comes with sushi, but it has all the sweetness of jam, and it’s thick, and sweet, and spicy, and fragrant.  It’s so good.

What I love about it most is that when you cook with it, as with this salmon that has ginger jam, salty soy sauce, and nutty, heady toasted sesame oil, is that when you put it in that super hot oven, it bubbles up and caramelizes and gets even sweeter and more delicious.  It basically sears your fish for you, without your having to do any work at the stove.

I love this recipe.  I just mix together three ingredients, slather it over the salmon, toss some sweet, tender, crisp sugarsnap peas alongside, and 15 minutes later, my house smells like upscale hibachi, and I have I think my favorite Working Girl Dinner ever, with no clean up.  I’m serious–you have to try this.  And if you have leftover ginger jam, don’t worry.  I’m so obsessed with it, that it’s this month’s Secret Ingredient over at Serious Eats.  I’ll get you three more recipes to use up that jar (before you go out an buy another!).

Spicy-Sweet Ginger Salmon with Sugar Snap Peas
serves 2

Spicy-Sweet Ginger Salmon with SugarsnapsINGREDIENTS

  • 2 tablespoons ginger jam
  • 3 teaspoons soy sauce
  • 2 teaspoons toasted sesame oil, plus 2 teaspoons
  • 2 6-ounce fillets boneless, skinless salmon
  • ½ pound sugar snap peas
  • 1 teaspoon sesame seeds
  • Salt

PROCEDURE

Preheat the oven to 450°F.  Cover a small rimmed baking sheet in foil, and lightly spray with cooking spray.  In a small bowl, whisk together ginger jam, soy sauce, and 2 teaspoons toasted sesame oil.  Rub it all over the salmon, and place the salmon on the baking sheet.  Toss the sugar snap peas with the rest of the sesame oil, the sesame seeds, and a touch of salt.  Scatter next to the salmon on the baking sheet.  Bake 13-18 minutes, in the center of the oven, until the sugar snaps wrinkle lightly and turn golden around the edges, and the salmon just has some golden edges.  Put on the broiler.  Take the sugar snaps off the baking sheet, and set aside.  Broil the salmon on the upper rack of the oven, just under the broiler, until the jam starts to bubble—about 3 minutes.

Note

You can easily make this more more people.  Just use a bigger baking sheet, and you can cook for up to 4 or even 6.

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Categories: 15 Minutes, Cheap, Easy, Eat, Fish, Main Courses, Recipes, Series, Watch, Working Girl Dinners
 

Franglais: My Mama’s Pesto-Chèvre Pizza

RECIPE: Pesto-Chèvre Pizza
Pesto-Chèvre Pizza

Pesto-Chèvre Pizza

Get the whole story at The Huffington Post.

If I were running a marathon (which I wouldn’t be), I assume there would be markers to let me know where I was along the track.  In the road of life, my mile markers are meals.  Anywhere I’ve ever been, at any time in my life, the way I remember a place is by what I ate there.  Which is why most of my early memories, and photos, are of me stuffing my face.  Year 6, dissected lobsters at Malaga off of First Avenue.  Year 8, deconstructed chicken fingers and waffle fries and Best Health black cherry soda at Ottomanelli’s.  And Year 10, down in Chapel Hill, the best pizza this New Yorker had ever had.

Continue reading

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Categories: 30 Minutes, Bread & Butter, Easy, Eat, Franglais, Main Courses, Recipes, Series, Sides, Starches, Tarts, Quiches, Pizzas, Vegetarian, Vegetarian
 

French in a Flash: Aligot (Mashed Potatoes with Melted Cheese)

RECIPE: Aligot
Aligot

Aligot

Get the whole story at Serious Eats.

Aligot is the ultimate comfort food—think, ski lodge, by the fire, warming and filling you up. It’s kind of like a potato fondue: mashed potatoes whipped with melted cheese until it gets gooey and smotheringly delicious. I like eating it with just a light green salad alongside. Continue reading

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Categories: 30 Minutes, Cheap, Easy, Eat, French in a Flash, Recipes, Series, Sides, Starches, Vegetarian
 

(I’M OBSESSED) Franglais: The Bouillabaisse Po’ Boy

RECIPE: Bouillabaisse Po' Boys
Bouillabaisse Po' Boy

Bouillabaisse Po' Boy

Get the whole story at The Huffington Post.

If you loved my list of where to go in New Orleans, then you’ve got to make this, and bring some New Orleans to you! Continue reading

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Categories: 30 Minutes, Bread & Butter, Eat, Fish, Franglais, Main Courses, Recipes, Sandwiches, Series
 

French in a Flash: Saffron Lobster Tea Sandwiches

RECIPE: Saffron Lobster Tea Sandwiches
Saffron Lobster Tea Sandwich

Saffron Lobster Tea Sandwich

Get the whole story at Serious Eats.

There’s a tea house in Paris called Ladurée. Maybe you’ve been there. You probably have because it’s nearly impossible to make it out of Paris without being stopped by their vibrant macarons and pastries. Continue reading

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WORKING GIRL DINNERS! One Pot Oven Miracle Lemon Roast Chicken and Potatoes

RECIPE: Lemon Roast Chicken and Potatoes
Lemon Roast Chicken and Potatoes

Lemon Roast Chicken and Potatoes

My grandmother’s sister used to make the most amazing lemon chicken–a whole chicken, on the phone, with whole round potatoes roasted underneath.  This is the working girls’, not retired aunt’s, version: chicken legs (yes, you can use breasts instead) and potato wedges, roasted together on a single foil-lined tray (no clean up!).  The whole thing takes about 3 minutes of time to prepare, and then it’s a waiting game, until the chicken skin is golden and blistered and the potatoes are crispy and steaming hot.  The oven really is magic.

Lemon Roast Chicken and Potatoes
serves 2

Lemon Roast Chicken and PotatoesINGREDIENTS

  • 2 whole bone-in, skin-on chicken legs
  • Salt and pepper
  • 1 thick slice lemon
  • 2 teaspoons olive oil, plus 1 tablespoon
  • 4 Yukon Gold potatoes, cut in 6
  • Lemon zest to taste

PROCEDURE

Preheat oven to 450°F.  Wash and dry the chicken with paper towel.  Season with salt and pepper, and then lightly dress by squeezing the lemon slice on the chicken.  Rub the chicken with 1 teaspoon olive oil per leg.  Toss the potatoes with the tablespoon of oil, and season with salt and pepper.  Arrange everything in a single layer on a foil-lined rimmed baking sheet, and cook for 45 minutes.

 

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Categories: 60 Minutes, Cheap, Easy, Eat, Main Courses, Poultry, Recipes, Series, Watch, Working Girl Dinners
 

Franglais: Very “Nice” Chickpea Dip

RECIPE: Very "Nice" Chickpea Dip
Very Nice Chickpea Dip

Very Nice Chickpea Dip

Get the whole story at the Huffington Post.

I remember the first time I went to the circus, I thought it was a spectacle.  It was all purple cotton candy and glittering acrobats and kneeling white horses.  And then the last time I went, the man sitting behind me stood up, walked down the aisle to the center of the ring, got down on one knee, and proposed to the woman right behind me.  Under the big top, with clowns grimacing behind him.  Just call him the ringmaster.  I wanted to turn around, and mouth at the woman “run!”  It was certainly a spectacle. Continue reading

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Cheap, Dips, Spreads, Preserves, Easy, Eat, For a Crowd, Franglais, Series, Vegetarian