Spring Delights and Culinary Inspirations
Kay Chun’s roasted salmon with peas and radishes is a delightful dish that captures the essence of spring. Credit… Julia Gartland for The New York Times (Photography and Styling).
Tejal here, stepping in for Melissa! After a week of battling illness, subsisting solely on miso soup and rice, I am thrilled to re-emerge into the vibrant world of springtime in Los Angeles. My garden is bursting with life as the nasturtiums and lemon verbena make their appearance, while the wisteria and borage are in full bloom.
As I stepped outside, I noticed the peas plumping up with sweetness and the radishes showcasing their small yet peppery flair. In my freezer, I discovered a gorgeous piece of trout, signaling that it was the perfect moment to whip up Kay Chun’s roasted fish with radishes and peas. What I adore about this recipe is its simplicity: just pop a slab of salmon or trout into the oven while the peas and radishes bask in a mixture of miso, mustard, and butter, which not only lightly cooks the vegetables but also creates a quick and flavorful pan sauce at the same time.
Featured Recipe
Roasted Salmon With Peas and Radishes
If you’re feeling adventurous, you could easily swap in other quick-cooking vegetables like zucchini or artichokes, or whatever greens you have on hand. For a comforting side, I highly recommend serving it with some creamy mashed potatoes. However, I must confess that enjoying this dish alongside a warm bowl of miso soup and rice is equally delightful.
What other culinary adventures will this week bring? A one-pot whole roasted chicken and rice from the talented Naz Deravian showcases an old-fashioned yet brilliant technique. In this recipe, the rice and chicken cook together in a saffron-infused broth, allowing the chicken to enhance the broth’s complexity as it slowly roasts in the oven, ultimately enriching the rice with deep flavors.
If you’re looking for a break from rice — I personally could enjoy it every day, but I understand the desire for variety! — Hetty McKinnon’s recipe for creamy vegan tofu noodles introduces two essential sauces that are quick to prepare and transformative. The first sauce elevates a simple block of firm tofu; all you need is a blender or a mini food processor to create a delightful purée. The second sauce is a quick dressing crafted from vinegar, soy sauce, scallions, and ginger. Tossed with chewy wheat noodles, the creamy tofu sauce followed by a drizzle of the vinegary dressing creates a dish that is not only delicious but also unexpectedly hearty.
While I haven’t fully regained my strength yet and prefer to avoid major cooking projects, I’m eager to bake with my toddler, who is brimming with enthusiasm to mix and pour. I’m considering Claudia Roden’s wonderfully simple yogurt cake, made with rich Greek yogurt. We’ll pair it with a medley of fresh fruit tossed in lemon zest, juice, and a sprinkle of sugar — a sweet treat we can savor and nibble on for several days.
