Citrus and salmon is a winning combination, previously proven in New York Times Cooking’s recipes for broiled salmon with mustard and lemon, roasted salmon with ginger-lime butter and citrusy roasted salmon and potatoes. Our newest addition to this esteemed company is Farideh Sadeghin’s recipe for orange-glazed baked salmon. It’s a no-fuss fish dinner with a clever, timesaving twist: Farideh builds a side salad into the recipe by tossing salad greens with some of the reserved honeyed orange juice that is used to flavor the salmon. If you’re looking at the above image and thinking, “I bet blood oranges would be especially beautiful and excellent in this recipe,” know that Coco, a reader, already tried that and can confirm that the results were “absolutely delicious.”
Featured Recipe
Orange-Glazed Baked Salmon
The weekends are wonderful for cooking projects, but sometimes after a long Saturday of hitting the gym (sleeping in) and running errands (watching all of the new “Mr. & Mrs. Smith” in one sitting), you need a one-dish dinner that comes together with very little effort. I’ve been eyeing this one-pot creamy chicken and noodles from Clare de Boer, which turns a head of garlic, a whole chicken, a Parmesan rind and egg noodles into a luxurious, Alfredoesque dish. Don’t let the two-hour total cook time scare you off — almost all of that is hands-off as the chicken gently roasts and fills your home with so-good smells.
Sue Li’s black pepper beef and cabbage stir-fry is built on pantry and fridge staples: black peppercorns, soy sauce and cabbage. If you’re a planner, marinate your beef up to eight hours ahead; otherwise, a quick rub with the peppery, garlicky, brown-sugary cornstarch mix will do just fine.
