For a quick, healthy, and delicious weeknight dinner, look no further than this Pan-Roasted Soy-Glazed Salmon with Cool Cucumber Salad. With some steamed white rice and simple stir-fried vegetables, you have a completely satisfying meal that’s bright with ginger, soy sauce, rice vinegar, sugar, and Sriracha. The quick-pickled cucumbers help cool down the spice and add a little crunch, while fried shallots add extra crisp. You can make them ahead of time, which is extra convenient because you’ll want to sprinkle them on lots of other food too.
See our guide to types of salmon to learn about different varieties of the fish.
To make the Crispy Shallots:
To make the Salmon:
PAN-ROASTED SOY-GLAZED SALMON WITH COOL CUCUMBER SALAD excerpted from MYERS+CHANG AT HOME © 2017 by Joanne Chang & Karen Akunowicz. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image courtesy of Kristen Teig.
by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...
by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...