Eric Kim has just written a luminous essay about Japanese breakfast, with its constellation of small savory dishes (rice, miso soup, fish, pickles), and the daily practice of preparing it. You could make it bespoke every day, but the more pragmatic approach is to cook some of the elements ahead and fill out the meal with leftovers and other scraps from the fridge — “cooking for future you, not present you,” as Eric says, an idea I love and one you can embrace for any meal.
His new breakfast recipe for miso roasted salmon can be borrowed for dinner — it’s as satisfying at 7 p.m. as it is at 7 a.m., beautifully and saltily simple. (Also borrow his recipe for spinach gomaae, with its light sesame dressing.) The salmon is below, along with four other dinners for the week ahead.
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Recipe ideas? Suggestions? What are you cooking? Tell me everything: dearemily@nytimes.com.
1. Miso Roasted Salmon
Gently salty and bright from miso and lemon, this easy recipe from Eric Kim is destined to be eaten with a bowl of white rice and, in my home, something green.
