Sunday, January 6, 2008
So last year my awesome in-laws got me a subscription to Cooking Light for Christmas. I read and enjoyed every issue, but I think I made a grand total of three recipes out of it in 2007. I'm not sure if they renewed the sub for this year, but the joy of the internet and my squirrel-like tendencies with paper means I have all my issues in boxes on the kitchen counter, PLUS an online archive at myrecipes.com. I decided that a new year was a good time to start using some of those recipes and get re-inspired in the kitchen. I've begun falling back on the same ten dishes or so, and it gets boring very quickly. Hence, you all will be seeing some new recipes from that source here over the next while.
I wanted to do something new with salmon this week, and this recipe was the one that caught my eye. It's from an issue of the magazine that I actually do have, and I remember lliking the sound of it when I first read it, but never followed through, probably due to the fact that it necessitated me finding panko (Japanese bread crumbs) in my local grocery store. When I resolved to make this dish, I did some thinking and realized that the most logical place for them would be behind the sushi counter where they keep the jars of pickled ginger and the instant miso soups. Lo and behold, there they were, in a little blue box.
All I can say is... wow. The fish blew us away, with its crunchy, subtly flavoured coating that reminded us both of tempura without the perils of deep-frying that accompany it. The lemony spinach and potatoes were divine foils for both one another and the crispy fish. It all came together quickly and tasted just amazing. It's going on the make-again list, for sure. However, I think next time I'm going to ask Chris to try and find me a slightly smaller piece of fish - I am utterly stuffed, and somehow I don't think that's the idea behind most CL recipes.
This is a company-worthy meal, although not much of it is make-ahead friendly, so you might want to make it for people who like to help out in the kitchen.
Watch out for more recipes from Cooking Light this week, including stir-fried tofu with peanut sauce and a chickpea and veggie curry done in the crockpot.