Salmon & rice, five ways

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It was Billy Eichner who recently said (tweeted), "Nothing says summer like ordering stamps while crying." Then, it was NYMag that ran the headline "An Asteroid is Headed for Earth Just Before Election Day." Many news outlets have had the audacity to report on the record-breaking start to northern California's fire season. Hurricanes didn't get the memo that we're in a pandemic, either. Frankly, whoever is writing this season of the United States (indeed, Earth) needed more hugs as a child. I think we can all collectively agree, and I mean this with the utmost respect, what in the actual f*ck?

So, I bring you a comforting dish that is low cleanup, easy, delicious, versatile, healthy, and laughing-to-keep-from-crying-friendly that goes well with third-day sweatpants and wine consumed directly from the bottle. Add red pepper flakes to any of the below if it's your screaming day instead of crying day. It is best eaten from that well-worn spot on the couch that has formed to your shape.

It is salmon and rice with veggies; a small win dish if ever there was one. There are endless possibilities, but here are five really flavorful ways to go with it.


Salmon & rice, five ways:
In all iterations below, cook at 400F for about 10-12 minutes. (Check the skewers at 8 or 9 minutes.)

Sesame soy salmon with bok choy and coconut rice
This sesame soy salmon has been one of To Taste's most popular recipes since the dawn of time. And for good reason: it is simple and packs a ton of flavor, it plays well with Kameryn's coconut rice which I find infinitely comforting, and bok choy is the perfectly light vegetable to compliment the whole thing. Healthy, rich, simple, it's one of my go-to's for a weeknight dinner. (Do we still have weeknights?)

Garlick-y grilled salmon
In the oven or on the grill, the process is largely the same: Drizzle avocado or grapeseed oil onto a sheet of aluminum foil and place a salmon filet skin side down on top. On the flesh of the salmon, sprinkle a healthy pinch of salt and ground black pepper, followed by your preferred amount of minced garlic (I do 1 clove garlic per filet), some finely chopped fresh parsley, a few thin slices of lemon, and a drizzle of good olive oil.

Serve it with a fresh salad of sliced cucumbers, white beans (drained and rinsed and salted), and crumbled ricotta salata. Dress the salad simply, with olive oil and white wine vinegar. And on the side, rice cooked with lemon zest, parsley, and finished with a sprinkle of salt and a lil pad of butter.

Salmon skewers with chermoula
This is a tweak of a recipe from Gwyneth Paltrow's cookbook It's All Easy. You'll want boneless, skinless salmon filets which you'll cube and divide onto skewers. (Note: If you've bought skewers made for cooking, I've found you don't need to soak them first.) I use more herbs and no yogurt: ground cumin, fresh parsley, fresh mint, fresh cilantro, a healthy glug of olive oil, minced garlic, lemon, and red pepper flakes into a bowl for the marinade. After the salmon has marinated in most of that, I blitz the remainder up to make a pesto-y sauce.

Serve the skewers with lightly buttered and salted basmati rice and a simple tomato, cucumber, red onion salad.

Salmon with avocado and furikake
Inspired by this recipe from TASTE Cooking, I simply brush a salmon filet with vegan mayo, a quick squeeze of lemon juice, and a very generous pinch of furikake. Bake it in the oven and the mayo gets all caramelized, it's fantastic. I skip the wasabi paste in the written recipe and also have found the measured amounts a bit funky, but the general idea is excellent.

Serve with sushi rice seasoned with rice vinegar and a pinch of salt and top the whole deal with sliced avocado and more furikake. Thinly sliced radishes for extra credit.(Buy the furikake. You will not regret it.)

Brown sugar and mustard salmon
When done well, this combination reminds me of a salmon filet you'd (for some reason) order at a steakhouse. It's boldly flavored, a bit spicy, a bit sweet. Not subtle. In a small bowl, mix Dijon mustard with brown sugar until the combination tastes delicious to you. Salt and pepper your filets, then cover them with the mustard and sugar mixture.

In keeping with the steakhouse vibe, serve with Ina's sauteed spinach and nutty brown rice with fresh herbs and plenty of butter.

What you'll need:

A playlist that will make you smile and shimmy: Cooking Vol. 6
Some really good salmon filets, from Sizzlefish
A really good pan, like it's seriously really good
And a proper chef's knife
Lastly, a bottle of whiskey, because...see above

Signing off with laughter, virtual hugs, and a plea to cook well for yourselves,