I’ve been addicted to America’s Test Kitchen lately, but my one gripe with the recipes is that they usually take forever. There is always a marinate that needs to rest for 24 hours, or a roast that should cook for 4, and rest for another. When I’m working out after work, I won’t get home and start cooking until around 8 pm, so finding recipes that allow me to eat by 9 pm is a must, both for me and my boyfriend (who patiently waits for dinner every night).
However, I recently tried out two recipes from the TV show that were easy and fast to prepare, and tasted delicious. Wanting to incorporate fish into my dinners more, I would highly recommend both the Glazed Salmon and the Baked and Crusted Sole. Each dinner I served with an easy veggie side that I could whip up while the fish was cooking: Asian Garlic Green Beans and sautéed Spinach.
Note: If you’d like to see the videos walking you through both recipes, you can watch it here.
- Glaze: 3 T. brown sugar, 2 T. mirin, 2 T. soy sauce, 1 T. sherry vinegar, 1 T. water, 1 T. course ground mustard, 1 t. cornstarch, 1/8 t. crushed red pepper
- 1 t. light brown sugar
- 1/2 t. salt
- 1/4 t. cornstarch
- 4 center-cut skin-on salmon fillets (6-8 oz each)
- 1 t. vegetable oil
- Adjust oven rack to the middle position and heat oven to 300 degrees.
- Bring the glaze ingredients to a simmer. Cook for 1 minute, turn off the heat, and cover.
- Combine brown sugar, salt, and cornstarch in a small bowl. Pat salmon dry with paper towels and sprinkle with salt. Work brown sugar mixture evenly over the top of the flesh.
- Heat oil in 12-inch oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
- Remove skillet from heat and spoon glaze evenly over salmon. Transfer skillet to oven and cook until center of thickest part of the fillets is 125 degrees, 7 to 10 minutes.
Baked Sole Filets with Herb and Bread Crumbs
- 6 fresh sole fillets, 6 oz. each (flounder can substitute)
- 3 T. fresh minced parsley
- 3 T. fresh minced chives
- 1 T. fresh tarragon (basil or dill can substitute)
- 1 T. lemon zest
- 5 T. butter
- 2 t. garlic
- 1 T. Dijon mustard
- 2/3 c. panko bread crumbs
- Adjust oven rack to middle position and heat oven to 325 degrees. Combine parsley, chives, and tarragon in small bowl. Measure out 1 tablespoon herb mixture and set aside for bread crumbs, then stir lemon zest into remaining herbs.
- Heat 4 tablespoons butter in 8-inch skillet over medium heat until just melted. Add 1 teaspoon minced garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Set skillet aside.
- Pat fillets dry with paper towels and season both sides with salt and pepper. Turn fillets skinned side up with tail end pointing away from you. Spread 1/2 teaspoon mustard on each fillet, sprinkle each evenly with about 1 tablespoon herb–lemon zest mixture, and drizzle each with about 11/2 teaspoons garlic butter. Tightly roll fillets from thick end to form cylinders. Set fillets seam side down in 13 by 9-inch baking dish. Drizzle remaining garlic butter over fillets, cover baking dish with aluminum foil, and bake 25 minutes. Wipe out skillet but do not wash.
- While fillets are baking, add remaining tablespoon butter to now-empty skillet and melt over medium heat. Add panko and cook, stirring frequently, until crumbs are deep golden brown, 5 to 8 minutes. Reduce heat to low, add remaining teaspoon minced garlic, and cook, stirring constantly, until garlic is fragrant and evenly distributed in crumbs, about 1 minute. Transfer to small bowl and stir in 1/4 teaspoon salt and pepper to taste. Let cool, then stir in reserved tablespoon herb mixture.
- After fillets have baked 25 minutes, remove baking dish from oven. Baste fillets with melted garlic butter from baking dish, sprinkle with all but 3 tablespoons bread crumbs, and continue to bake, uncovered, until internal temperature registers about 135 degrees on instant-read thermometer, 6 to 10 minutes longer. Using thin metal spatula, transfer fillets to individual plates, sprinkle with remaining bread crumbs, and serve with lemon wedges.