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Volume 48

Dinner This Week: Glazed Salmon

By Keith Dresser Published

This week’s menus include Glazed Salmon, Country-Style Potato-Leek Soup with Kielbasa, and Teriyaki Tofu for dinner in about an hour

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Glazed Salmon and Skillet-Roasted Brussels Sprouts

For our Glazed Salmon, we lightly sprinkle the exterior of the fillets with cornstarch, brown sugar, and salt before cooking. This mixture gives the glaze a sticky, rough surface to adhere to. To balance the rich salmon, our glazes combine intensely savory, sweet, and tart ingredients. Starting in a cold skillet and using plenty of olive oil produces Skillet-Roasted Brussels Sprouts with Gochujang and Sesame Seeds that are deeply browned and crisp-tender in less than 10 minutes.

Salmon GlazesSoy-MustardPomegranate-BalsamicAsian Barbecue, and Orange-Miso

Printable Shopping Lists: Glazed Salmon and Skillet-Roasted Brussels Sprouts

Equipment Review 12-Inch Nonstick Skillets

We demanded our contenders clear a slew of sticky hurdles.

Dinner 2: Country-Style Potato-Leek Soup and Biscuits

For Country-Style Potato-Leek Soup with Kielbasa with a chunky, hearty texture, we start with creamy, lower-starch Red Bliss potatoes. Removing the pot from the heat allows the potatoes to finish cooking in the hot broth, thereby preventing them from overcooking and getting mushy. A relatively small amount of lightly smoked kielbasa adds heartiness without overwhelming the flavor of the soup. Easiest-Ever Biscuits combine the ease of cream biscuits (no cutting fat into flour) with the ease of drop biscuits (no rolling and cutting). For a dough with a droppable consistency that isn’t greasy and doesn't spread too much, we increase the fluidity of the cream. Warming the cream to between 95 and 100 degrees melts the solid particles of butterfat dispersed throughout, and makes a dough that is moister and scoopable and that rises up instead of spreading out in the oven. 

Printable Shopping Lists: Country-Style Potato-Leek Soup and Biscuits

Equipment Review 13 by 9-inch Broiler-Safe Baking Dishes

We love our winning rectangular glass and metal baking dishes, but they’re not broiler-safe. We set out to find a table-worthy baking dish that could handle the broiler’s heat and was easy to use.

Dinner 3: Teriyaki Tofu and Sautéed Snow Peas

Teriyaki Tofu starts with making from-scratch teriyaki sauce with soy sauce, sugar, mirin, garlic, ginger, and cornstarch. To encourage the tofu to absorb as much flavor as possible, we cut it into slabs and bake it in the slow, gentle heat of the oven. To make up for the liquid that the tofu sheds as it cooks, we overreduce the sauce to start. As the tofu bakes, it releases water into the concentrated sauce, diluting it to just the right flavor and thickness. Adding a little sugar to Sautéed Snow Peas with Ginger, Garlic, and Scallion helps to bump up the peas' natural flavor. To keep the pods crisp, we limit the cooking time: Two minutes is enough heat for most peas. Final punches of flavor come from ginger, garlic, and fresh scallions.

Printable Shopping Lists: Teriyaki Tofu and Sautéed Snow Peas


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.