• NYT E-Z Dinner - 61

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:25:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sheet-Pan Chile Crisp Salmon & Asparagus
    Categories: Seafood, Vegetables, Chilies
    Yield: 4 servings

    1 tb Store-bought or homemade
    - chile crisp; more to serve
    1 tb Soy sauce
    1 ts Honey
    2 lb Skinned, center-cut salmon
    - (1" to 1 1/2" thick), 1"
    - to 1 1/2" cubes
    1 bn Scallions; light green/white
    - thin sliced, dark greens
    - reserved for another use
    1 bn Asparagus; trimmed
    2 tb Olive oil
    Cooked grains or salad
    - greens; to serve

    Set the oven @ 400ºF/205ºC.

    In a large bowl, combine the chile crisp, soy sauce and
    honey. Add the salmon and sliced scallions; toss to

    Add the asparagus to a sheet pan; season with salt and
    toss with the olive oil until shiny. Add the salmon
    mixture to the pan, nestling the salmon between spears
    or on top, if needed. Place any larger cubes near the
    edges of the pan, so they’ll cook evenly.

    Roast in the oven until the salmon is just cooked
    through and the asparagus crisp-tender, about 12
    minutes. Season to taste with salt. Serve with cooked
    grains or salad greens, if desired.

    By: Yasmin Fahr

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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