This week’s menu features an intriguing Vietnamese technique for cooking salmon in a dark caramel with lime juice and fish sauce, plus a simple 6-ingredient baked chicken and a pistachio pesto pasta primavera (try saying that 5 times fast). Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeVietnamese Caramel Salmon
Dark caramel is so commonly used in Vietnamese kitchens that it’s often made in batches and kept by the stove. While it adds a hint of sweetness, it’s prized more for its savory, toasty notes. On salmon, it’s incredible, especially when paired with a tangy carrot slaw to balance the flavors.
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RecipeBaked Chicken with Herbs, Garlic & Shallots
This recipe is very similar to one my mother often cooked when I was growing up; now it's a staple of my weeknight dinner repertoire. Vary the herbs as you like, but stick to the hardy ones—thyme, rosemary, sage, and oregano. They'll roast without burning and have a stronger flavor.
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RecipePistachio Pesto Pasta Primavera
In this pretty dish, the vegetables are shaved to mimic the pasta. Blanching the parsley makes the pesto more vivid, but you may omit that step.
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RecipeGrilled Brie and Tomato Sandwiches
This grilled cheese is a great way to showcase ripe, juicy tomatoes. A flavored mayonnaise gets brushed onto the bread to impart flavor and help it crisp. Store any leftover in the fridge to use on other sandwiches or grilled fish.
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RecipeHoney-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad
Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.
