Thoughts are already turning toward every devoted home cook's favorite holiday: Thanksgiving. Fluffy pillows of mashed potatoes (or will they be roasted this year?), creamed vegetables, and a butter-basted bird (or deep fried?) -- so much to decide, so much to plot, test, and plan.
As the first pangs of hunger for that glorious feast begin to settle in, so too does a longing for some preemptive super-healthy meals. Sonali's umami-filled Miso and Agave Glazed Salmon and thirschfeld's brilliant Red Cooked Squash together make a perfect pre-holiday meal, the kind you'll want to eat every night until the big day to fortify yourself for the inevitable onslaught of cream and butter that await.
As always, this meal comes together quickly and without fuss -- perfect for a weeknight, but dressy enough for company.
2 butternut squash
2 cups beef broth
Red miso and light miso (red for the squash, light for the salmon -- or just pick one kind!)
1 Fuji apple
2 small red chiles
Scallions, cilantro, and sesame seeds for garnish
4 skinless salmon fillets
We assume you have garlic, sesame oil, soy sauce, and vegetable oil -- if not, pick those up too!
1. The salmon needs time in its miso marinade, so prepare that first and let it sit marinating on the counter while you cook the squash.
2. Peel and slice your squash. Prep its braising liquid, and let it simmer for about 30 minutes.
3. About 20 minutes into the butternut's cooking time, pop the fish into the oven for a quick broil and bake.
4. Serve! Feel yourself getting healthier with every bite. (Oh, and enjoy it, too!)
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