The bedroom of our neighbors upstairs is located right above our kitchen, and whenever we prepare salmon — just salmon, strangely enough — they notice the strong aroma. “The scent is mouth-watering,” they texted once. “But it makes falling asleep difficult.” That’s understandable! To maintain good neighborly relations, we haven’t cooked salmon at home for the last eight years, but whenever we’re visiting my mom or my aunt, I suggest it as a dinner option, secretly hoping for approval. Fortunately for me, right before our summer getaway, the wonderful Jenny Rosenstrach from Dinner: A Love Story is revealing a flavor-rich non-recipe recipe for grilled maple-soy salmon bowls. Here are her straightforward steps…
Grilled Maple-Soy Salmon Bowls With Cukes, Green Beans, and Pickled Onions
Mix maple syrup and soy sauce in a small bowl using equal parts. (To glaze a one-pound salmon filet, which served two, we used 2 tablespoons of each.) Grill salmon filets over medium-hot coals, turning halfway, for about 10 minutes total, or until flesh feels slightly firm but not hard. While grilling, brush the surface with the maple-soy mixture. (Alternatively, bake salmon at 400 degrees for 15 minutes, brushing with glaze halfway through; broil for the final minute to achieve good color, with an additional glaze brushing.) Accompany salmon with rice drizzled with rice wine vinegar, and top with sliced fresh cucumbers; cooked, trimmed green beans; and pickled red onions. As the photo shows, we didn’t have fresh herbs available (it looks so plain!), but chopped chives or cilantro would be a great addition.
Quick-pickled red onions: Boil 2 cups of water, 1/4 cup of vinegar (any type, I typically use red wine), 2 tablespoons of sugar, and 1 teaspoon of salt in a medium heavy saucepan over high heat. Once the sugar dissolves, add 1 medium red onion (thinly sliced), lower the heat, and simmer, uncovered, until wilted, about 4 minutes. Remove the pan from heat and let it cool to room temperature. Do not rinse or drain. Ready for immediate use. Store leftovers in their pickling liquid.
Thank you, Jenny! How tasty does that sound? What have you been cooking recently?
P.S. More of Jenny’s summer picks: crispy fish sandwiches, lazy man’s ratatouille, shrimp rolls, corn and tomatoes with sausages, chilled gazpacho, dumpling salad, and simple fruit galettes.
(Photo by Jenny Rosenstrach.)
