I’ve been obsessing over a certain kind of meal these days – in the “one pan” category, as I love the simplicity, and relatively fast prep.
And then – as if by magic – a friend recently posted this recipe:
While soups, chilis and casseroles also fall into the one-pot style of cooking, I’m an even bigger fan of the sheet pan dinner. It’s the type of meal where everything is assembled and baked (either all at once or in stages) on a cookie sheet. The high oven temp means that everything gets nutty and deeply flavored, and all you need is a side of grains or “maybe” a salad to round things out.
This was even more delicious than it looks – you know I’m a fan of roasting veggies, and the broccoli here was anything but ho-hum. The vinaigrette had a nice kick, which you could dial up or down by removing as many seeds from the chili as you like. Best of all? It was a snap to prepare and even easier to clean up afterward.
Dinner? We’re SO winning it.
Speaking of winning…..
The very next issue of VRAI Magazine is up! I took my nyc-etc series over there this month, all about my day-as-a-tourist all the way downtown. There’s a delicious and easy fish dish from Danny, with a lovely tangerine-ricotta pound cake from Kristin to serve for dessert. And there are two great garden features that I can’t wait to try – DIY concrete “orbs”, and a clever re-use of a tomato cage as a vertical planter! Go take a look!
from Bon Appetit
2 bunches broccoli, cut into thick, flat florets
5 T. extra virgin olive oil, divided
4 8 oz. salmon fillets (read this post for what I now do every time I make salmon!)
1 jalapeno pepper, seeds removed (if desired) and sliced into rings
2 T. rice vinegar
2 T. capers, drained
Preheat oven to 400 degrees; line a baking sheet with parchment paper. Toss broccoli and 3 T. oil in a large plastic bag – spread evenly on prepared baking sheet and season with salt and pepper. Roast till browned, turning occasionally, about 15 minutes. While broccoli is cooking combine jalapeno, vinegar, and a pinch of salt in small bowl – let sit for 15 minutes. Mix in capers and 1 T. oil; season with salt and pepper.
Remove pan from oven; push broccoli to the edges of the baking sheet and place salmon in the center. Rub salmon with remaining 1 T. oil; season with salt and pepper. Return sheet to oven and bake an additional 15 minutes, or till salmon is opaque throughout.
Serve salmon and broccoli with vinaigrette.
This delicious recipe brought to you by Sheri Silver