Martha Stewart Makes Killer Tarts- Are You Surprised?

And now, a guest post, from resident sweet tooth, Kate:

This weekend I had the pleasure of being in the presence of a domestic goddess, Martha Stewart. Well Martha wasn’t actually there, but nonetheless her tarts were, along with Sarah of Bright Lights, My City.

In an attempt to sell even MORE books honor of  her new book, Martha Stewart’s Pies & Tarts, Martha set up camp at 93 Greenwich Ave, which was jam-packed with lots of  foodies, eager to get they mouths on a sweet or savory tart. 

Walking into the shop was like walking into Martha Stewart Living Magazine. Everything was clean, pressed, and cozy! I mean her food stylists were in the back making homemade apple pies. It doesn’t get more story book than that, folks.
We had our choice of:  1. Vegetable Tart, 2. Leek and Olive Tart, or (my choice) 3. Chewy Chess Tart.
The Chewy Chess Tart was like a cousin to a pecan pie, minus the pecans. Sweet, very chewy, light, delicious. 
Must you? Really, Martha? It just wouldn’t have been a Sunday Funday with pilates!

POM Wonderful Wonderful Braised Greens

When Pom Wonderful offered to send me some juice to cook with, I wasn’t a fool.
I said YES!
But, I didn’t want to make some pomegranate dessert. Everyone does that.
And I didn’t want to make some pomegranate cocktail. Because the likelihood of me getting a wee bit too happy on Prosecco while trying to concoct the perfect cocktail recipe was…high.
I got inspiration from Matt to braise greens in the pomegranate juice.
Um…AWESOME!!!
First, plug up your sink and wash all those greens. Dandelion greens, kale, mustard greens, collard greens, chard…whatever floats your boat. Just dump them in a sink full of cold water and get them CLEAN.
Then chop them up
And dump them in a skillet on medium high heat.
Don’t forget to toss in that pomegranate juice! You want to throw in enough to come about a third of the way up the veggies.

At first, the greens are way too bulky to put them all in at once. That’s why you cover the pot for awhile and wait till the veggies wilt.

When they wilt enough, you toss in some more.
Now you can leave the lid off, since the juice is boiling and the leaves are wilting nicely.

Now is when you toss some chicken broth in there. Be SURE to do this. You could use water or veggie broth too, but you need something to dilute the pomegranate, which boils down to a very tart and flavorful glaze.
But it can get a little too tart if you don’t dilute it.
You don’t want to look like you’re sucking a lemon, you know?
In about 30 minutes, your kale should look like this

And that’s when you add the za’atar.

And continue boiling the greens until the sauce gets syrupy and the house smells sweet and savory. You can boil it as long as you want, but it shouldn’t take more than 15 more minutes, tops. Don’t worry, the green’s won’t get mushy. These babies really retain their texture and the flavor just develops more and more.

And talking about flavor..WOW! This is perfect for someone who thinks they don’t like veggies. It is sweet, it is savory and it is delish. The pomegranate makes an incredibly sweet and tart glaze, and the greens take on that sweetness. The greens’ natural mineral taste and earthy flavor blends with the wholesome chicken broth to temper the juice’s sweetness, and the za’atar adds this citrusy, savory, nutty zest to the whole dish.

And THAT’S how you get creative with POM Wonderful!

9 Restaurant Makes Hell’s Kitchen Heavenly

Hell’s Kitchen used to be a dangerous neighborhood where gang violence ensued and the most gourmet meal you could get would be a hot dog from a cart. Now, the only gang drama you are likely to see are Broadway actors on their way to perform in West Side Story, and the culinary options include a myriad of trendy and upscale restaurants. 
9 is one of those restaurants, with a small but happening bar space, and a mood that is cool and young, but not snobby. 
Which is great…because I am young but not snobby.
Note, I didn’t say cool.
I know you all aren’t dumb enough to believe that.

We started with a very reasonably priced glass of Prosecco. A bit sweet for my tastes, but my sister loved it and happily finished off my glass. Next time, I would likely go for the a glass of Brut, which has the drier, more minerally and acidic tastes than I like. 
Aged Brisket Sliders with Red Wine Bacon and Vermont Cheddar
YES! Now this is one HELL of a slider! Juicy, meaty, slightly funky tasting meat that was loosely packed an none too finely ground. It was like eating a chopped steak sandwich more than a hamburger – no mushy or grainy texture, just small chunks of deeply flavorful beef. Soft in texture and juicy in taste, it was cooked pink all the way through. The bacon was thickly cut and crispy, not chewy, so it was easy to eat with the burger – no obnoxious gnawing at chewy bacon necessary. The cheddar was mild and creamy and went well with the sharp and acidic housemade “A2″ sauce. The burgers were perfectly sized, and my only complaint was that they didn’t come with…
Fries.
Obviously, I remedied that situation STAT. Fresh, crispy, skin on fries that were well salted and the perfect counterpart for those delicious little burgers. A little mayo wouldn’t have hurt for dipping purposes, but I wasn’t complaining.
Beef Carpaccio with Aioli, Pickled Mushrooms and Parmesan Cheese.
A huge letdown after those fab burgers. The meat was mushy and tasteless in some spots and literally frozen in others. I totally understand freezing the meat to get razor-thin slices, but let it defrost before you serve it, fellas. There was no sweet, tender taste or texture here, and if the mushrooms were pickled, then I’m a monkey’s uncle. The only thing I really tasted was the salty, nutty cheese and some slightly spicy mayo. Major fail.
Glazed Brussels Sprouts, Apples and Bacon
AND WE’RE BACK!
Tender within and crispy-crunchy without, these were Brussels Sprouts at their finest. Vegetal, creamy and tasting a bit like wonderfully sauteed cabbage, they were paired with crispy bacon, apples that were fit for a pie and a honeyed glaze that must be what angels eat every day. Seriously the most amazing mix between vegetable and animal, sweet and salty, crisp and soft. Awesomely delicious. Definitely need to recreate it at home.
Red Velvet Cake Doughnuts with White Chocolate Ice Cream and Drizzle.

YES! Cakey, dense, chocolaty, heavy doughnuts. I mean I love the word heavy when it comes to dessert.

And I loved this dessert. Get it.

And get yourself to 9! It has great food in cool surroundings with great service. I DO have to mention that they only let you put 2 credit cards on a check, which can be extremely prohibitive if you are dining with other people – I mean, we all like to get miles, right? It is a wee bit expensive, and there are VERY few vegetarian options, but other than that, I think anyone would love it.
And that’s what is happening with Hell’s Kitchen.
9 Restaurant on Urbanspoon

Frito Pie at Cowgirl NYC: Yippee-o-ka-yay!

I have done you WRONG! 
No, I haven’t stolen a car, or hurt a small child.
And I haven’t become a vegan, heaven forbid!
But I have shortchanged you on an incredibly awesome treat.
I blogged quickly about this Frito Pie, but neglected to really go into the delicious detail it demanded.
So here it is…Frito Pie, the redux.
Cowgirl was the spot. A kitschy, Texan-themed restaurant that was equally perfect for kids or the two businessmen nursing jack and cokes when I walked in at 6 pm.
And you can order a ginger ale this big. Because everything’s bigger in Texas.
That’s what she said.
We started with the black eyed pea salsa. 
Have you ever had black eyed peas? If you are lucky enough to be southern or Texan, you probably have, but I hadn’t
WHY HAVE I BEEN MISSING THIS FOR SO LONG????
These beans were totally FAB! Tender but not mushy, with a bit of a bite, creamy and earthy tasting, they paired perfectly with the onion and cilantro dominated salsa. Sweet tomatoes punctuated the deep and fresh flavors of the salsa, and the jalapeno was zesty but not necessarily hot. I had to doctor mine up with Cholula (THE BEST Mexican condiment on planet Earth), to make my brow start to sweat, the way I like it. Served with piping hot, freshly salted tortilla chips, this was a substantial and delicious way to start the meal.
Not to sound like every other girl in her mid 20′s, but…hello, lover.

This was my first time eating a Frito Pie as it should be eaten – fresh, seconds after it was assembled, not  after it took a 20 minutes trip downtown on the subway. It was like seeing things in color for the first time.

Those crunchy chips! That piping hot chili! The cheese that was not molten but just gently stringy! And those vibrant onions! This, unlike revenge, is a dish best served HOT! The Texan-inspired chili was made with thick chunks of beef that were tender but still toothsome, tasting of umami-licious steak. I say that the chili was Texas inspired because there were beans in this – a big no-no in traditional Texas chili. These kidney beans, the one food I generally hate, were perfectly cooked- creamy but not mushy, and an excellent sponge to sop up the smoky, savory, gently spicy flavors of the chili. Once again, not that spicy, but tangy pickled jalapenos added enough spice to the chili to move it from zesty to hot. In fact, the ample jalapenos made the dish so hot that the thick, smooth sour cream was a total necessity to temper the heat to allow other flavors to shine through. Other flavors like the tangy, vibrant cheddar cheese, the zippy diced onions and those salty, crunchy, corn-infused pieces of love called Fritos. This is not a dish you get if you are on a diet. Or if you have to run a marathon.
But then, this isn’t the type of blog you read if you are on a diet. Or if you have to run a marathon.

A trip to Cowgirl makes for an awesome time! It has great service, fair prices, and WONDERFUL food. Not the place I would come for a romantic date or a serious discussion, but then…how serious can you be over Frito Pie?

I take it back…because I have discovered that I take Frito Pie VERY seriously.
Cowgirl Hall of Fame on Urbanspoon

PS. Bake Sale for Japan…Saturday, April 2, from 10 am to 5 pm at the Brooklyn Flea. The tireless and incredibly kind ladies of Sweets by Sillianah and Cookbook Archaeology have pulled together some amazing treats from delicious spots all over the city. You show up and pay what you wish, with all proceeds going to help the disaster victims of Japan. Click here for more info! See you THERE!!

Kosher for Passover Coconut Macaroons

Why are the simplest recipes the best?
Sometimes the best,I mean…like when you are lazy.
Simple recipes ROCK, then.
Take these Coconut Macaroons for example:
1 can sweetened condensed milk
2 packages sweetened, shredded coconut
1 package slivered almonds
About 1/2 a bag of milk or semi sweet chocolate chips(I prefer semi sweet, since there is a lot of sugar in here already)
Pinch of salt (optional)
1)Dump all the dry ingredients in a bowl
 2)Add the sweetened condensed milk. Be sure to get every last gooey, sweet, creamy bit out of the can with a spatula. 
Then lick the spatula.
Because there are starving kids out there…or just because it tastes good. Whatevs.
3)mix
 Taste a little now. If you feel so inclined, add a pinch of salt to the batter. This REALLY brings it to the next level.
4)Drop in little circles on a tinfoiled cookie sheet. Be sure to spray the foil with Pam or some other nonstick spray. Pop them in the oven at 350 degrees for about 8 minutes. You will be able to smell when they are done.
And this is what they look like.
Crispy on the outside, molten and gooey on the inside, this is like a perfect chocolate chip cookie with the glorious taste of tropical, rich coconut throughout. No flour or eggs here because…they aren’t needed! They would just take away from the pure, decadent sweetness of these cookies. The bitterness of the semi-sweet chips and the savory nuttiness of the almonds contrasts so well with the coconut and that sugary, creamy sweetened condensed milk. The best parts of the cookies are the slightly burned parts, where the milk has caramelized to a dark, nutty, delightfully crunch brown, straddling the line between sweet and burnt.
But it is sweet.
And that’s what you call a simple recipe.
And it really is the best.
And…notice the title…kosher for Passover.

Eatery’s Neighborhood Noshes

Eatery is one of those neighborhood restaurants. Fair prices, eclectic food, bustling and trendy atmosphere.
It might not sound like much, but the whole is way greater than the sum of its parts. Isn’t that the way it often is with standby, favorite restaurants?
 
 The interior is simple, casual and crowded, but not uncomfortably so. More like you are all at an incredibly busy and fun dinner party. The kind of party where you wear really nice clothes and end up taking your shoes off 15 minutes into the party so you can really enjoy yourself.
The best kind of party.
 Each meal starts with a basket of these incredibly addictive rice chips. They look like shrimp chips, but they are not. They are these sweet and salty chips with the funny texture of shrimp chips that are crunchy but immediately “fizz” and dissolve on your tongue. The black sesame seeds added a nutty richness to the light and sugary/salty chips. Perfect to whet the appetite.
Tempura Calamari: with Hijiki, Fresh Mango and White Ponzu Sauce.
Please note that I promptly spilled the white ponzu sauce-that isn’t grease. What it is is the most lightly acidic, gently sour, tart and just barely sweet dipping sauce imaginable. Light, multifaceted, and LOADED with that umami flavor that I crave. The calamari was crisp and almost greaseless in a batter that seemed more like a beer batter for fish and chips than tempura. It was not thick, bu tit was remarkably puffy and crispy at the same time. The squid was mild and tender, and the mango chunks added a fresh sweetness that rounded out the dish.

The hijiki looked, felt and tasted JUST like boogers.
I ate around them.
Eatery is just a swell place to eat. Quick, service, huge menu, great prices. And the food is really delish. What more could you want in a neighborhood restaurant?
Eatery on Urbanspoon

Poached Egg Vegetable Ragout

Well, after having that amazing poached egg pizza, you didn’t just think I was going to tire of eggs, did you?
These are eggs, Fritos and Foie Gras style.
 
 Shrooms. Clean em, chop em.
 If you are VERY lucky, you may get a mushroom that looks like a tiny tush!
Throw them in a pan on medium heat to soften and caramelize. Toss some olive oil in there too, even if it’s non stick. 
Fritos and Foie Gras style means fat is phat.
Sorry, sometimes I try to use hip language.
Is phat even still hip?
Now halve up some baby potatoes. Or you could dice up some russets. Whatever works for you. Put them in a pot and boil them until they are JUST fork tender, but NOT falling apart.
While they boil, cut the ends off some tomatoes
And cut the top third off some asparagus stalks. Save the rest of the stalks for making soup, toss them, or…eat them raw like I do.
I love to eat the dregs of things.
Drain the potatoes
and add them and the tomatoes (but NOT the asparagus)to the pot.
Soon, the skins will automatically separate from the tomatoes. That’s why you cut the stem end off.
 
Take those skins OUT. We don’t like tomato skins at Fritos and Foie Gras.
Now is the optimal time to add some fresh, grassy herbs.
I prefer dill and thyme. But use whatever you like – basil or oregano would be just delicious!
If you had a well stocked pantry, you would add Worcestershire Sauce here. If you are Fritos and Foie Gras, you have to make do with soy sauce, pepper and leftover demi glace.
Now throw those asparagus in.
 And a few canned plum tomatoes. Just crush them in your hand before you add them. They really add a wonderful amount of acidity and moisture to the dish.
 Now it’s time to get crackin…get it? Time for the eggs?
If you don’t think I’m funny, you can’t read this blog anymore.
Anyway…don’t break the yolks. Crack em in a small bowl.
Then slip the eggs carefully into the pan. Turn off the burner completely…
 Pop on a lid…
 And DON’T MOVE THE LID till the eggs look like this…just a few minutes. Resist the urge to turn the heat back on. You just want the residual heat from the pan and the condensation from the lid to gently steam the eggs.
Plate your eggs and veggies with a light green salad, some chives and-if you are daring – a few slices of Serrano chili.
Does it need to be said that I am daring?
I overcooked my egg a little. So sue me.
This is still a totally fantastic dish. Creamy potatoes, juicy tomatoes, grassy asparagus, sweet leeks and meaty mushrooms all combined in an earthy and salty ragout. The eggs were a fatty, yolky, smooth indulgence that rounded out the robust flavors of the ragout, and the heat from the Serranos added edge and bite. A simple green salad, a thick slice of buttered sourdough toast, and not much more was needed.
And THAT’S how you eat eggs, the Fritos and Foie Gras way…

Co.(pane): Jim Lahey’s Pizza was Worth the Wait

I am not the kind of person who runs to a restaurant the day that it opens. I can’t stand lines or being on call-waiting for 30 minutes just to get a reservation. I figure, if the restaurant is great, it will only get better with time and practice. And if it isn’t, then all the better that I don’t waste my time and money while everyone else is doing just that!
So now you know where I stand…but that still does not excuse me.

 Co.(pane) opened in 2009, and I JUST made it here. Jim Lahey, bread guru behind no-knead bread (which, yes, I still have yet to make) and Sullivan Street Bakery (Home to truly delicious pizza bianca and other treats), opened this casual pizzeria as his first foray into New York’s competitive pizza world. Some people loved it, some were less than charmed. So how did it measure up?

 Co is a casual, breezy restaurant with lots of sunlight and a long communal table in the center of the room. 
There is also a film projection of a fireplace. Consider me obsessed. Yes, there is a pizza oven behind that somewhere, but really…fake fire is just about the most fascinating thing ever. 
 Veal meatballs with homemade sauce, Parmesan and basil, served with bread and butter.
I tried these mostly because Serious Eats had named them some of the 15 best meatballs in NYC. They were indeed pretty delicious, but not what I would call the BEST. All of the flavors were spot on – mild, juicy veal, salty Pecorino and nutty Parmesan cheeses, fresh, acidic tomatoes and sweet basil. It was a textural thing for me. The balls were just a WEE bit densely packed for my taste – I prefer a squishier, lighter ball that dissolves in the mouth. 
These were still awesome, mind you. Just not the BEST.
The bread served with it was totally exemplary. Sour, crusty, bouncy, with a loose crumb and some soft, sweet butter on the side. Here, we could see Lahey’s specialty starting to shine through. 
Escarole salad with bread crumbs, capers, lemon, olive oil and anchovies.
This might be my new favorite Caesar salad in NYC. Though it lacked the garlicky punch of Caesar, the salty, acidic, pungent dressing that was like a breath of salty sea air instead of a fishy kick of low quality anchovies was totally amazing. No cheese was needed, with the brine and salt of the anchovies and capers giving the necessary salinity. The breadcrumbs were really freshly toasted croutons; thick, crunchy without and tender within, they were some of the best parts of the salad. The escarole had the mild, verdant taste of romaine but the velvety mouth feel and stiff texture of endive. It totally stood up to the assertive dressing, and made the salad perfection personified.
Bird’s Nest Pie with Oma and Tallegio Cheeses, Asparagus, Quail Eggs and Truffles.
I was originally going to order the Margherita pizza, to see how they do a plain old ‘za, but…hello…truffles.
What kind of heathen doesn’t order truffles when the opportunity arises?
The aroma of truffles was apparent the second the pie hit the table, along with the deep scent of the Tallegio cheese.
Upskirt shot: charred in spots, but not burnt. Pliant but not flimsy. Exemplary crust.
And the pie itself was…fantastic. Marmie called it “spring on a plate,” but don’t be impressed…I think she read it somewhere.
Fresh, light asparagus was shaved thin and piled on raw. Some pieces were snappy and fresh and some were charred to a crispy, almost sugary, carcinogen filled delight. I liked those pieces best. The Tallegio cheese was melty and funky and the Oma cheese was buttery and rich; both cheeses complimented each other and the rest of the ingredients perfectly without any one overwhelming another. The eggs were delightfully runny, and when I folded the pizza in half, the yolk broke and made an rich sauce for all of the incredibly light and roughage-y asparagus, which really needed the fatty lubrication. The yolk was way more decadent and thick than a chicken egg’s yolk, and did not drip out of the pizza, but stayed very nicely within its carbohydrate confines.
Damn. I would like some carbohydrate confines!
And the truffle. The bewitching, intoxicating, deep but heady truffle. Making the asparagus meaty, the eggs light, the cheese funkier and the bread more sour and complex. Four thick and hearty shavings of it.
I love truffles.
The dough itself was fantastic – not cracker thin, but still managing to be light and pliant and crispy at the same time. Totally fantastic.
Actually, the whole MEAL was totally fantastic. Great service, reasonable price point and some really amazing food. The Caesar salad was out of this world, and the birds nest pizza is something I could eat every day of my life. 
Co was definitely worth the wait.
Co. (Company) on Urbanspoon

Pier 9-Great Martinis, Sinking Service

You know when the menu look awesome and the meal just…doesn’t quite measure up?
This is a woebegone tale of a night such as that.
Pier 9 is a brand new Hell’s Kitchen restaurant that is like an upscale version of a seafood shack. VERY seafood focused menu with lots of interesting options. The space is trendy but not stuffy, and we were seated quickly, right by the oyster bar. So far, so good.
The By Land Martini: Karlssons potato vodka, black truffle brine, blue cheese & truffle stuffed olives. This is now one of my favorite martinis in NYC. Served chilled but not icy cold, the vodka’s bitter, acidic taste was tempered by the earthy, deep black truffle brine. I tend to prefer VERY cold martinis, but this one was really better a little less frigid, so the truffles could come through. The vodka was smooth and the olives were THE BEST STUFFED OLIVES I HAVE EVER HAD. Meaty, juicy, and just salty enough to temper the vodka. It was stuffed with the MOST smooth, and tangy blue cheese, It was as fluffy as goat’s cheese and was lightly pungent, so as to compliment the vodka, not overwhelm it. This was a hell of a cocktail.
Jalapeno Cheddar Biscuits. It took a little while to get these, but when we got them, they were dynamite. Dense but not heavy, with a tight crumb and a great balance between sweet corn and kicky(though not hot) jalapeno. Some honey butter would have put these over the top, but they were still delish.
And then we waited for about 15 minutes, in the not very busy restaurant. Not long enough to affect the meal in a big way, but long enough to remind me that the restaurant was new and still working out kinks.
Mini Laughing Bird Shrimp Tacos with Tomatillos & Cucumber Salsa. These were kinda disappointing. The shrimp were well cooked, and were amazingly tender and sweet without being mushy, but it was more of a ceviche than a taco filling. Tacos are hot, right? These were cold. Not room temperature – cold. Like ceviche. But I didn’t want ceviche. I wanted tacos. The pickled onions and tomatillos were tangy and delicious but not quite zippy enough. Some extra heat or a bit of creaminess from avocado or sour cream would have mixed up the flavors and textures here. The shells were wonderfully fresh, but this was just not Latin tasting enough. And…once again…tacos should be hot. Right?
I got the Seared Yellowfin Tuna with Stewed Tomatoes, Olives & Piquillo Peppers. This took awhile to come, but the tuna was perfectly cooked and rubbed with a wonderfully spicy and flavorful, though not salty, rub. That little dish with the sauce? Lukewarm. I like hot food hot and cold food cold. This just seemed like it was sitting out for awhile before I got it. The flavors were all right, with the sweet tomatoes, salty olives and smoky peppers, but the temperature was just off putting. The veggies on the side were also incredibly cool. Not to my liking at all.
Here is the good news: I managed to steal a bite of my friend’s lobster roll. This was good, almost shockingly so. I mean, it was real good. The lobster was cooked perfectly-tender but not stringy or mushy, and just dressed in the barest coating of mayonnaise possible. Tiny dices of celery and the right amount of salt and pepper brought the lobster’s natural sweetness shine through. Mild, buttery, with the right amount of snap, and served in a top split hot dog bun. Served with piping hot(THANK YOU!), liberally salted fries, it was a really great rendition of the classic dish.
S’Mores Doughnut-Holey cream® Doughnuts, Marshmallow Filling & S’Mores Ice Cream.
This should have been perfect – a warm, perfectly buttery but none too sweet yeast doughnut (p.s., be sure to check out Holey Cream if you live in Hell’s Kitchen – they have insanely good doughnuts that they make into ice cream sandwiches), topped with intensely sweet and gooey marshmallow cream, smothered with deep, dark chocolaty ice cream. But…as you will see…the ice cream had melted all over the place by the time we got it. It was still delicious, just not perfect. And the taste was great, but if it wasn’t so goopy and soupy, it would have been a PERFECT dessert.
And the truth is, I want Pier 9 to be perfect. It has some wonderful ideas, but a few big service issues, involving wait times and getting food out so it is still hot enough. It had some delicious dishes, and some that needed work, but the whole concept has big potential. It is just a wee bit pricey to have these issues…if they could fix those issues than I think this could really be a knock out restaurant. 
But until then…you know I will be back for that martini.
Pier 9 on Urbanspoon

Maple Soy Salmon for People who Don’t Like Fish

Here is your chance to make money off me.
I have a recipe that is so great that I am willing to bet money on it. 
This will turn a fish hater into a freakin pescatarian in one bite.
It’s so delicious that if you don’t like it, I will PERSONALLY REIMBURSE YOU for the money you spent on ingredients.
That is how confident I am that this will be one of the best fish dishes you have ever eaten.
If it sounds like I’m too pleased with myself…it’s because I am.
It is so freakin easy.
Ingredients:
Salmon Fillet (1/2 pound/person)
Soy Sauce
Maple Syrup 
Brown Sugar
Sesame Oil
Scallions

1)Get a nice slab of salmon, figure on about 1/2 pound per person. Please use salmon here – there is something about the naturally fatty, oily, rich taste of salmon that is just perfect for this dish. Another fish just wouldn’t do. This is the place to use a slightly less expensive salmon, because this is a highly flavored dish – don’t spend the big bucks on organic stuff here. The only really important thing is freshness.

2)Preheat your oven to 350 degrees.

3)Lay the salmon out on a foiled baking sheet and 

pour a maple syrup/soy mixture over it

3:1 maple syrup to soy sauce.

Trust me here.

Toss on a handful of brown sugar in the bowl while you make the marinade. Not a huge handful, just a normal sized, middle of the road palmful.

5)Now scatter on your chopped scallions. You can NOT have too many scallions here. 

*You CAN marinate this fish for up to 3 hours, or you can cook it right away*

6)Put the salmon the oven for about 15 minutes per pound. You want the salmon to be totally cooked through, and flaky, much more towards medium than rare.

7)While the salmon is cooking, make your rice…

with COCONUT MILK. Just replace half of the water that you would use to make your rice with coconut milk.

Even if you don’t like coconut, you will like this. It isn’t overtly sweet or coconutty, but it makes the rice incredibly creamy and fatty.
TRUST ME…you will love this.

8)Prepare cucumber salad.
Green beans or asparagus would also be delicious as a side dish, but the cucumber salad is a total necessity – it adds an amount of tang and freshness to a very sugary, salty meal.

9)Take the salmon out and revel in its glory

10)SERVE!

The maple syrup and soy caramelize to give the salmon a sticky, crunchy topping that is sweet, salty, and intensely umami. The maple syrup turns salty and deep tasting and the soy takes on a sweet fragrance. The salmon is tender but not mushy, and the strong seasonings take away any ounce of fishiness. The scallions mellow to mild, slippery versions of their usual snappy and abrasive selves, and add the barest hint of freshness to the dish. Most of the freshness comes from the tangy and spicy cucumber salad, a necessity with this rich and sweet dish. The starchy rice compliments the fatty salmon and is a perfect sponge for all the delectable sauce that accompanies the salmon.
You are going to love this.
And if you don’t…well, then I have to pay you.

So…like it!