Tequila Citrus Chicken

June 10, 2015 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Welcome to Town”

The Set-up: Ina is helping her new employee Lidey throw a housewarming party.

The Menu: Tequila Citrus Chicken, Roasted Summer Vegetables, Corn and Avocado Salad

0:37 – Ina heard the word “party” and immediately sprang into action, boiling pots of corn on the cob. Has anyone ever had their boss cater a party for them?

1:24 – The corn is for Corn and Avocado Salad, which sounds like a perfect summery side.

2:01 – Ina recommends using fresh corn on the cob instead of frozen and while I’m all for shortcuts, I agree 100% that even the best packaged corn just doesn’t taste the same.

3:25 – Over to Lidey doing some shopping based on Ina’s Pro Tip #1: get props for the buffet table that are multi-functional (ie. a glass pitcher used as a vase, or kitchen towels for napkins.)

4:32 – Because Ina is a mastermind of new employee on-the-job training the theme of the food is “Local.” That way Lidey will familiarize herself with the local purveyors, including Amber Waves Farm. Brilliant.

5:46 – The Corn and Avocado Salad has been assembled and dressed with a spicy lime-based vinaigrette, and I’m getting a mild Tex Mex-ish vibe from the menu.

9:59 – We get a quick overview of the Roasted Summer Vegetables (bell peppers, zucchini, onions, and fennel) before it’s time to plate them up.

10:20 – Pro-Tip #2: Create a more dramatic platter by grouping each kind of vegetable together in big blocks of color.

11:33 – Ina says it’s better to have more than just the three main dishes on a table, so Lidey is deployed to Cavaniola’s cheese shop in Sag Harbor for supplementary items.

12:18 – While Lidey picks up the cheese she also gets a brief lesson in how to put together a well-balanced cheese board. Pro Tip #3: Select a mix of textures, colors and flavors keeping the options to about 3 or 4 cheeses.

13:29 – Pro Tip #4: Fill in the cheese board with complimentary crackers, dried fruit, and garnish with herbs for color. I personally also like a little dish of honey or preserves, and a small pile of toasted almonds or other nuts. Yum!

14:44 – Onward to the main course and Ina is making Tequila Citrus Chicken on the grill. Naturally the chicken is locally raised at Iacono Farms.

15:02 – Ina confirms my suspicions that this is a Tex Mex oriented meal and with the amount of tequila in the marinade I’m surprised this isn’t entitled “Senor Frog’s Chicken” hello spring break!

19:16 – Chicken is such a tricky thing to cook on the grill – too long and it’s a charred lump, too short and face the risk of an unsavory pink center. Ina says skin side down for 5 minutes, turn and then 10 more minutes. Let’s hope she’s right!

20:57 – Over to Lidey’s to set up for the party and I was seriously bracing myself for some sort of ocean front palace; I’m relieved to discover that her “cottage” actually is a teensy little house.

21:40 – We proceed into our crash-course on Catering 101. First Lesson: Tequila Citrus Chicken looks prettier on a platter when it’s placed on hydrangea leaves and layered with thin slices of lemon.

22:35 – Second Lesson: give the table some height variation by putting some of the platters on over turned bowls. Instant “footed” servers!

27:23 – Third Lesson: don’t try to make everything. Suggest abundance by buying the dessert – cookies, bars, biscotti – and layering different shapes and textures on one plate. Fill in with some strawberries and hydrangea leaves.

28:16 – Lidey seems a little overwhelmed by the whirlwind of Ina’s advice, but manages to remember her three final tasks: light candles, chill wine, unwrap cheese. Apparently she’s supposed to pass this all off as her handy work? Cite your sources, Lidey!

29:42 – The party is underway and after a suitable time of hoovering up the buffet and scheming summer plans Lidey’s friends decide that a toast is in order. Success!

Final Thoughts:
We’ve seen a lot of these entertaining tips before, but I still get overly ambitious so a refresher course is probably necessary.

Is anyone else seriously jealous of Lidey landing a job with the Barefoot Contessa? Be still my heart!

Let’s also admit that Ina totally bogarted this housewarming party by turning it into a professional project. Sorry Lidey, no takeout pizza and bowls of chips for you!

Lessons Learned:
Ina’s Tequila Citrus Chicken is a classic and with the number of variations I found online you could make a new version of citrus marinated chicken everyday for months. Here’s what I learned from the original:

Boneless, Skin-On Chicken – This cut doesn’t exist in any grocery store I’ve ever visited. Skinless, boneless chicken breast is ubiquitous. Whole chicken breasts are a little trickier, but still usually available. This presents two options: see if the butcher counter will de-bone the whole pieces, or attempt to do it yourself. I don’t mind being pretty “hands-on” in the kitchen; a little practice and a sharp knife make the second option do-able if you’re not too squeamish. That said it’s a little groady, so to help Future Me, I’ll often do a few extra, put them in ziplock freezer bags, and label with the date and quantity. (ie. 5/30 - 4 boneless, skin on chicken breasts)

Marinating – One of my constant pitfalls in cooking is defrosting. I’ll have chicken in the freezer (see above), but since I forgot to move it to the fridge it’s still a solid block when I’m ready to cook. I can’t tell you how many “replacement” packages of chicken I’ve bought when failure to plan strikes. This recipe doesn’t exactly solve that problem, but it can at least make defrosting work in your favor. I store my frozen meats in plastic ziplock bags, which makes it easy to mix up the ingredients for the marinade in a measuring cup, add them to the bag, and by the time the chicken is fully defrosted it’s been marinated too. Ta-dah! Turn the bag over periodically to make sure the chicken has even contact with the marinade.

Grilling – Since I’m cooking in an apartment I used my cast iron grill pan instead of a Weber. Just like getting the coals hot on a regular grill, I pre-heated the pan over medium-high heat and brushed it generously with vegetable oil before putting the chicken on. Skin side down first, on the diagonal if you want those cool looking grill marks, then turn to the meat side. When it's done it should be fairly easy to turn and won't stick very much when it’s time to come off.

Cooking Time – Ina’s time was about right, but since I had limited space I put the larger pieces on first, then finished them in the oven on 350 degrees while the second batch cooked. Use a meat thermometer to save your sanity.

Small Kitchen Friendly?
Yes, but make sure that kitchen is well ventilated! I used a double-burner cast iron grill pan (specifically this one from Lodge), a chef’s knife, medium cutting board, liquid measuring cup, measuring spoons, and sturdy long-handled tongs. A ziplock bag inside a flat bottomed food storage container, or a non-reactive dish will protect your refrigerator from contamination and make it easy to flip and ensure even marinating.

The Verdict:
I made Tequila Citrus Chicken for Mike and I as a weeknight dinner and there’s a lot to recommend it. First, the hands-on cooking time adds up to about 30 minutes if you have to grill in batches, even less if you have plenty of grill space. Second, the flavor is bright and spicy – perfect for summer. Third – it can be served hot, cold, whole, diced in a salad, or sliced in strips for a taco, which makes this the sort of dish where extras are definitely welcome. Despite the heavy dose of cayenne and jalapenos it’s not overly spicy and the base of tequila and lime juice make it bright, which balances nicely against the smoky bitterness the grill adds. A solid base for many many summer dinners.

Tomato Crostini with Whipped Feta

May 28, 2015 by Laura Messersmith in Cooking with the Contessa

Episode: “Eat Like a Local”

The Set-up: Ina and Jeffrey are in Napa looking for inspiration from local foods.

The Menu: Tomato Crostini with Whipped Feta, Buttermilk Fried Chicken, Thyme Roasted Marcona Almonds, Napa Spritz, Basil Gimlet

0:25 – Ina and Jeffrey are starting off the trip with a visit to the St. Helena Farmer’s Market. How did I miss this when we were there last month?!?

1:13 – Ina appears to be relatively incognito, but I can see my fellow superfans in the background just barely resisting the urge to ruin the shot and dart over for a convo with the Contessa.

2:36 – Ina has a master plan for their market visit: see what’s really fresh and delicious and let that guide their lunch menu.

3:07 – The resulting recipe is Tomato Crostini with Whipped Feta, which sounds A-mazing. My stomach is growling already – I should know better than to watch Ina when I’m hungry.

4:18 – Thankfully tomato high-season is just about here, which means I won’t have to wait 6 months to make this…

5:39 – Ina’s combining the cherry tomatoes and dressing, and I just realized this is essentially a milder version of bruschetta topping - red wine vinegar instead of balsamic, shallots instead of red onion. Brilliant.

9:24 – Finishing touches on the crostini – toasted pine nuts and a sprinkle of julienned basil leaves. Now for the taste test verdict from Jeffrey: he deems it “fantastic.”

10:20 – After that ringing endorsement Ina is off to Addendum, where Thomas Keller’s Buttermilk Fried Chicken is available for take out.

11:15 – Ooh, we’re getting a how-to from Chef David Cruz. Step 1: Brine the chicken overnight. Step 2: Double coat the chicken in seasoned flour and buttermilk. Step 3: Fry!

12:59 – This is how you know you’re the Barefoot Contessa: your fried chicken is already to go when you arrive and it’s hand-delivered by the chef. Oooh la la.

13:28 – Ina delivers the Buttermilk Fried Chicken to Jeffrey who declares it “delicious!” Ina tries to trap him by asking if it’s the best chicken he’s ever eaten, but J is too wily for that. He says it is, except for the one she makes. Well played, sir.

17:34 – The Garten’s are shaking things up (I’m so sorry) with a visit from local mixologist Jon Gasparini for their own private cocktail class.

18:45 – The bar he’s setting up is pretty amazing, more than just a folding table with a tablecloth thrown over it.

19:07 – Ina is making herself right at home in their rental house garden – nipping a few figs here and a sprig of thyme there. But let’s be honest, who wouldn’t contribute an herb or two to Ina’s recipes?

20:42 – Onward to the Thyme Roasted Marcona Almonds. I am officially obsessed with Marcona almonds ever since I sat in the backyard at our friends’ place in San Jose with a silver dish of salt & pepper seasoned almonds and a glass of sparkling wine. Perfect.

21:35 – Ina always cooks so simply, but most of her food has an East Coast vibe to it (natch) and these recipes are so Californian. I love the adaptation.

25:46 – Jeffrey, you’ve been working too hard, so I got you a surprise: a stranger slinging cocktails in the backyard!

26:13 – I realize I’ve lost your trust with that pun a few minutes ago, but I was quite prescient because now the Gartens really are shaking up the Napa Spritz!

27:24 – Don’t get me wrong, I love a fancy drink, but gently clapping a piece of organic lavender between your palms to “release the oils” is where I draw the line. You’re on notice Gasparini.

28:07 – Next, the Basil Gimlet, complete with more herb clapping. PS: Jeffrey is adorably precise with his attention to direction. He’s clearly putting all of his focus on doing everything juuuust riiight.

29:50 – Two strong cocktails down and the night is young! Why do I think things are about to pop off at the Garten manse? Cheers to Napa!

Final Thoughts:
I’ve been trying to cook more seasonally, but I still always have a recipe in mind when I shop. I need to push myself to be inspired from the ingredients first!

Cocktails are pretty much the hotness these days, although I think the “mixologist” trend might be waning. Probably time to up my game in that department.

Was any one else trying to resist talking like the Californians as they watched this episode?

Lessons Learned:
I can’t pretend that Tomato Crostini with Whipped Feta requires extensive culinary skills - isn't that part of it's beauty? - but I did learn something from making this recipe.

Balance – I mentioned this before, but there are really minimal ingredients in this recipe, yet the flavor is incredible. I’m sometimes tempted to add more and more to my recipes, but cooking something really simple like this reminds me that the right balance of texture – creamy cheese, crunchy bread – and flavor – fresh tomatoes, salty feta

Knife Skills – The variety of produce and the varied sizes that are ideal in this recipe - minced garlic, small diced shallots, a julienne on the basil leaves – make this a great opportunity to practice your knife cuts.

Read the Recipe – Even with minimal ingredients I still forgot to toast the pine nuts and sprinkle them on top. Thankfully, the pine nuts aren’t as essential as say, baking powder in a cake, but a good reminder to double check everything and make sure nothing is missing!

Small Kitchen Friendly?
Almost definitely. This recipe hinges mainly on whether you have a food processor. I used a 6 cup food processor, a liquid measuring cup, measuring spoons, a medium mixing bowl, chef’s knife, serrated utility knife, and medium cutting board. A large wooden spoon and rubber spatula will also be helpful. I cheated a little and used the toaster for the bread, but if you’re doing more than a few pieces then a baking sheet will be a good addition.

The Verdict:
OMG. The ingredients are so minimal, yet the flavors in Tomato Crostini with Whipped Feta are off the charts delicious not that you’d expect anything less from Ina. Definitely get the best grape or cherry tomatoes you can – they’re the star here – and ably supported by the salty tang of the feta. These little crostini are delicious on their own, but are transformed into an amazing meal with the addition of a poached egg and a crumble of bacon. Trust me on this – you definitely want to make this recipe.

Fresh Blueberry Pie

May 20, 2015 by Laura Messersmith in Cooking with the Contessa

Episode: “Easy as Pie”

The Set-up: Ina and Michael The Florist are trading lessons – she’s showing him pie techniques and he’s showing her flower arranging tricks.

The Menu: Raspberry Corn Muffins, Fresh Blueberry Pie, Strawberry Rhubarb Pie

0:44 – Since they’ll need fuel for the baking lesson, Ina is making Raspberry Corn Muffins to get them started.

1:07 – Ina promises that these corn muffins won’t be “dry as a bone” and she’s not messing around – between the eggs, milk, and two sticks of butter about 3 cups of liquid is mixed in.

2:00 – Pro Tip #1: Don’t over mix the muffins or the gluten will develop and make them tough. Pro Tip #2: Use an ice cream scoop (the kind with the trigger) to portion the batter perfectly.

3:39 – We check in with Michael The Florist and he’s prepping to show Ina how to make a “hedge” flower arrangement.

4:26 – Back with Ina to pipe raspberry jam into the corn muffins. I can see that my lack of a piping bag is holding me back from filling things up with jam…

5:11 – Michael The Florist arrives and is immediately handed a freshly baked, freshly be-jammed muffin. I bet they’re still warm and I reeeally wish I had one right now.

9:13 – Pastry Lesson #1: Lighten the flour and level it off in the measuring cup. If you forget how many you’ve put in, start over. (Not that I’ve ever had to do that…)

10:01 – Pastry Lesson #2: Really cold butter, really cold shortening, really cold water. If you’re me you’re wondering how on earth she diced shortening and then you’re remembering that they make it in sticks now. Progress in our time!

11:19 – Pastry Lesson #3: Quickly collect the dough into a ball, wrap it in plastic and chill it in the refrigerator for 30 minutes to let it relax. Keeping everything cold makes the butter release steam when it hits the hot oven.

12:48 – Now we’re on to the filling of the pies. Ina is working on the Strawberry Rhubarb and Michael The Florist is rocking Fresh Blueberry.

13:30 – Both fillings need a thickening agent to help the fruit and juices stay together in the pie. The Strawberry Rhubarb calls for cornstarch, while the Fresh Blueberry uses flour. I wonder why the difference? This calls for some research…

14:31 – Pastry Lesson #4: Generously flour the surface before rolling out the crust to make sure it doesn’t stick.

15:16 - Pastry Lesson #5: Roll the dough from the center turning the crust periodically to form an even circle.

16:43 – Pastry Lesson #6: If the edge cracks, brush it with just a little with water and press the pieces back together.

17:05 – Pastry Lesson #7: Hold the pie plate you’re using over the rolled dough to help determine if it’s large enough. Then use the rolling pin to help lift the crust into the pan and ease the dough into the bottom. Don’t stretch it!

18:39 – Ina is doing a lattice top on her pie and Michael The Florist is doing a plain top. I still haven’t attempted a lattice top, but it seems far more do-able than it used to.

22:24 – Pastry Lesson #8: Glue the top and bottom crust together with egg wash and then press together with a fork, or by folding the bottom over the top and crimp the dough between two fingers so that it forms a ruffle along the edge.

23:46 – Time for the flower lesson, and in case you’re wondering, Michael The Florist is wearing a peony colored sweater that matches the blooms perfectly.

24:52 – A hedge arrangement seems to be long rectangles of that green foam flower oasis in low trays that are then covered with the flowers like a topiary. And now I want them to make one with boxwood.

25:29 – Flower Lesson #1: Choose a consistent color palette in a variety of shapes and textures. Flower Lesson #2: Place the larger flowers first then fill in with smaller blooms working from hydrangeas, peonies down to garden and spray roses.

26:03 – Flower Lesson #3: To ensure guests can see over the flowers put your elbow on the table and don’t make the arrangement any taller than your wrist. This is a brilliant hack. Flower Lesson #4: Avoid heavily scented flowers like freesia and lilies, they compete with the food!

27:44 – Wedding-ish flowers are done, but instead of cake Ina and Michael The Florist gleefully decide they’ll celebrate with “Pie!!!” instead.

28:57 – A toast with forkfuls of flaky pastry and fruit before Michael The Florist tries to abscond with the rest of the Fresh Blueberry. Ina resists tackling him to the ground, but just barely.

Final Thoughts:
I’ve been trying to up my pie game this year (2015, The Year of the Pie) and I truly am finding that practice is leading to better results.

This pie making tutorial is right on point for summer – so much fruit, so many pies to make!

Who else thinks that both Ina and Michael The FloristTM will continue to outsource their flower and pie making needs, respectively?

Lessons Learned:
I’ve basically only ever made apple pie, which now that I read it in black and white sounds kind of sad, so Fresh Blueberry Pie was a new challenge and pie crust is always a challenge for me, although I’m getting better! I took a class with Food52’s pie whisperer, Erin McDowell last December and my efforts with this recipe were definitely influenced by the wisdom she shared.

Dough Recipe – Confession time: shortening creeps me out, and while I’ve used it in pie crust before I wanted to try making a crust with butter only. Or, more accurately Erin McDowell’s All Buttah Pie Dough doubled for two 9” crusts.

Dough Mixing – Ina’s technique of using a food processor to mix the dough is amazingly easy, so much better than using a pastry cutter and trying to mix it by hand, although it certainly can be done.

Soggy Crust Avoidance Step #1 – I love fruit pies, but soggy bottom crust, not so much. If you’re with me on this, then I have fantastic news!!! I tried a new technique called par-baking – Erin’s guidance on the subject is detailed here – but in a nutshell it means partially baking just the lower crust (10-12 minutes was about right – you don’t want the edge to get too dark when it bakes again later.)

Soggy Crust Avoidance Step #2 – I also brushed the par-baked crust with egg wash before filling it with the blueberries, a recommended step for further preventing the crust from absorbing too much juice. The result: a crisp, firm bottom crust that has enough structural integrity to hold the slice together! [choirs of angels sing…] It does take an extra step, but for me it’s worth it.

Fancy Top Crust – I admit, I got a little fancy here, again Erin is responsible for giving me ideas, but here’s the good news: this is at least as easy as making a top crust and possibly a little easier. I just rolled out the dough to about the size I’d need for the top crust, then used large star-shaped cookie cutters. I free-form layered the stars on top of the blueberries and brushed each layer with egg wash to help the pieces stick together. That’s it!

Small Kitchen Friendly?
More than most pies, no peeling or slicing required! For the pastry I used a 6 cup food processor, 9” pie plate, measuring cups and spoons, rolling pin, cookie cutter, a utility knife, a small cutting board, pastry brush and a small bowl. Additionally, for the filling I needed a medium mixing bowl, microplane zester, and rubber spatula. Plastic wrap, parchment paper, and pie weights (dry rice or beans work perfectly and can be re-used) round out the necessary items.

The Verdict:
As you can imagine a Fresh Blueberry Pie with a crisp, all buttah crust is pretty darn amazing. The blueberries are perfectly complimented by the gentle zing of lemon zest and turn just this side of a molten blueberry preserve. I served it to friends who had come over for Saturday night cards – we’re channeling our parents and trying to learn bridge. Perfect on it’s own, even more delicious with a scoop of vanilla ice cream. Maybe for this weekend or the Fourth of July?

Asian Grilled Salmon

May 13, 2015 by Laura Messersmith in Cooking with the Contessa

Episode: “Fast and Elegant Supper”

The Set-up: Ina’s friend Frank is coming for dinner and she’s cooking up a feast in no time flat.

The Menu: Asian Grilled Salmon, Sautéed Asparagus and Snap Peas, Pear Clafoutis, Zucchini Vichyssoise

0:24 – We’re beginning with theZucchini Vichyssoise, possibly the most difficult to spell recipe ever invented. Seriously, I had to look up 100% of the words.

1:06 – Even though it’s impossible to spell, Ina likes it because soup is an easy made-ahead dish and this one has the double benefit of being served cold. You know, like revenge…

2:45 – Ina is leaving the skins on the potatoes because they’ll be pureed and filtered out when the soup is processed through the food mill. Sounds reasonable.

3:17 – Onward to the Pear Clafoutis which Ina says is basically a pancake with fruit cooked in it. I made one last summer with cherries to mixed reviews – it seems that neither of us are that fond of custards.

4:38 – A little cooking math from Ina – did you know that 1/4 cup is equal to 4 tablespoons? Cue the More You Know star…

5:21 – Ina says that some pear brandies have a whole pear in the bottle which sounds amazing, but how do you get that delicious pear out?

6:13 – Ina confirms that cherries are the traditional fruit for clafoutis, but you already knew that from my post last year.

9:32 – Time to puree the vichyssoise and finish the soup. Ina has a well documented love of the food mill, but I have honestly never used one. They seem a little cumbersome for a small kitchen.

10:59 – Now for the main event: Asian Grilled Salmon. Ina can’t remember how many times she’s made this, but from her tone it’s probably in the neighborhood of a metric ton.

11:20 – Apparently the marinade is used in two ways – first to flavor the fish ahead of cooking and then later as a sauce.

12:45 – As if the marinade working overtime weren’t enough, Ina says that this recipe makes great leftovers so she always makes extra. Efficiency!!

13:56 – The soy sauce in the marinade is what makes this Asian, but I’d also love to try it with grated fresh ginger. I bet that would be really good too.

14:18 – Now that dinner is 90% finished Ina has left the premises and Miguel has arrived to set the table.

15:03 – Florist Pro Tip from Miguel: if you don’t have a flower frog, make a grid over the opening of the vase with scotch tape to hold the flowers in place.

19:17 – Back to prep the fruit for the Pear Clafoutis. Firm, but ripe pears are best and Ina has buttered and sugared the pan.

20:30 – Ina has placed the sliced pears in the dish to make a gorgeous pattern, which reminds me a lot of the process for Apple Cake Tatin.

21:55 – Even though this is called Asian Grilled Salmon it turns out that Ina is cooking indoors. Good news for me since an actual grill is out of the question right now.

22:24 - Sautéed Asparagus and Snap Peas are the side dish Ina is serving along with the salmon. Relevant to your interests: they’re both in season during late spring/early summer, so basically right now.

23:41 – In case you’re wondering, this does count as a green vegetable in my book and I bet the combination is great with the salmon.

26:32 – The salmon is coming off the grill pan and Ina suggests placing it skin-side down on a platter so that the reserved marinade/dressing/sauce poured over it will be absorbed.

27:11 – A final drizzle of sauce, a final flip of the vegetables, and the vichyssoise is ladled into the most charming little tureens and sprinkled with a few snips of chives.

28:40 – Ina’s guessing that dinner will be so elegant that her guests won’t realize how easy it was.

29:12 – The Pear Clafoutis goes over well – it’s Miguel’s particular favorite – and everyone agrees to come back, even if dinner is Chinese takeout.

Final Thoughts:
Ina’s recipes, while fairly simple, do take a little doing and a fair amount of time, so I love it when she cooks something that’s really quick!

I am seriously thinking of tinkering with that marinade recipe and making a ton of different versions of grilled salmon - can I get some taste-testers?

I wonder if Ina feels terrific pressure when she has guests – the expectations of dinner prepared by the Barefoot Contessa must be pretty high.

Lessons Learned:
absolutely love salmon but since I’ve started cooking it at home I’ve never tried marinating it, which seems like a serious gap in my repertoire. Asian Grilled Salmon is seriously simple (just 5 ingredients including the salmon) and takes about 15 minutes to prepare not counting the marinating time.

Flavor - One of the primary things I learned is how much flavor can be developed with truly minimal ingredients. I want to cook simply, but I still feel the urge to keep adding and adding when perhaps a more limited list would work just as well. Something to keep in mind….

“Grilling” – I put that word in quotes due to my lack of charcoal (Webers aren’t really conducive to apartment living.) However, as Ina demonstrated this recipe is 100% doable without a grill or even a grill pan, the cooking time (5 minutes per side) is exactly the same, so don’t let that a lack of grilling equipment hold you back! Definitely turn on the exhaust fan, or rig one up with a small fan in the closest window – this lets off a lot of smoke and sizzle.

Tools – This is a time when a fish spatula (metal, slim, very flexible) would have been helpful, if you have one definitely bust that baby out and use it. I made do with a standard spatula, but I’m coveting this one from Kuhn Rikon that combines sturdy stainless steel and a silicone edge. Trust the Swiss for perfection, right?

Small Kitchen Friendly?
Oh yes. I used a cast iron grill pan (a sauté pan would work too), a glass baking dish for marinating, a metal spatula, small cutting board, chef’s knife, small bowl, measuring spoons, and a tablespoon for mixing. That’s it!

The Verdict:
The flavor in Asian Grilled Salmon is A-mazing and belies the simplicity of the marinade and the amount of effort required. I made this for a midweek dinner and both Mike and I were in heaven. The reserved marinade has the perfect amount of salt from the soy sauce, a little heat from the mustard and is begging to be the dressing over a pile of baby spinach, roasted asparagus or broccoli. Ina was definitely telling the truth – this dinner is fast and fabulous.