Spring arrived in Chicago with a week of high winds and temperatures back in the 40s. We were spoiled with some wonderful weather recently, and this relapse into winter had me racing to the kitchen with recipes for hearty comfort food. I pulled this salmon recipe from the January issue of Good Housekeeping. I had 6 stalks of celery and 7 green onions languishing in the crisper drawer, so it seemed like the right thing to do.
- 5 stalks celery
- 1 bunch green onions
- 4 oz. jalapeño chiles
- 1 tbsp. oil
- 1/8 tsp. salt
- 4 skinless salmon fillets
- 2 tbsp. lower-sodium soy sauce
- Steamed bok choy
- ¼ c. chopped, unsalted peanuts
On large rimmed baking sheet, toss celery, green onions, jalapeños, oil, and salt. Roast at 450 degrees F for 15 minutes, stirring twice. In 2-quart square baking dish, drizzle salmon fillets with soy sauce. Roast with vegetables 12 minutes, or until just opaque. Serve salmon with celery mixture and steamed bok choy. Garnish with chopped peanuts and remaining sliced green onions.
The only changes I made were reducing the jalapeños by about half (I think they weighed in at about 2.5 oz) and skipping the peanuts. We had honey roasted peanuts in the house, which might have been fine, but they weren’t really necessary. We also skipped making the side of bok choy, but when it shows up in the CSA come summer, we’ll include that, too. After refrigerating, the soy glaze gelatinized, but it loosened right up after reheating. Verdict: The celery surprised us! It seemed like an excessive celery to salmon ratio, but it turned out to be just the right amount. It was really the most flavorful of the veggies. I would make sure to use the right amount of jalapeños next time, and leave some of the seeds in for a little kick. I might also include a few more onions for a little sharpness. We will definitely make this again– it was a great weeknight meal.