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Dinner This Week: Double-Glazed Salmon

This week’s menus include Double-Glazed Salmon with Lemon and Thyme, Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus, and Skillet-Barbecued Pork Chops for dinner in about an hour
By Published Dec. 21, 2022

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Double-Glazed Salmon with Haricot Verts

Game Plan: Brine the salmon, using the brining time to prep the other ingredients for both dishes. Start cooking the salmon. After the salmon has been in the oven for 5 minutes, cook the haricot verts.

For Double-Glazed Salmon with Lemon and Thyme we start by brining center-cut fillets in a salt and sugar solution and make a full-flavored, glossy glaze. We build the glaze on lemon juice, adding complexity to its flavor with fresh thyme sprigs and soy sauce. Rather than using a lot of sugar to thicken the glaze, we stir in a little cornstarch. Skillet-Steamed Haricots Verts are delicate in both flavor and texture. A 3-minute steam in a covered skillet, plus a couple tosses to ensure even cooking, was all that is required to bring out their brilliant jade color, crisp-tender texture, and sweet flavor.

Printable Shopping Lists: Double-Glazed Salmon with Haricot Verts

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Dinner 2: Whole-Wheat Crepes with Mushrooms and Green Salad

Game Plan: Start by making the crepes. Once the crepes are finished, cook the filling in the same skillet. Use any unattended cooking time to prep the salad ingredients. Toss the salad right before serving.

Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus pairs earthy crepes with a filling of well-browned cremini mushrooms and tender slices of asparagus bound together with a little bit of cream and Pecorino Romano. Mixed Green Salad with Classic French Dressing combines a blend of mild lettuces with a garlic-spiked vinaigrette. A 4:1 ratio of oil to vinegar yields a smooth-tasting dressing that is neither greasy nor harsh. 

Printable Shopping Lists: Whole Wheat Crepes with Mushrooms and Green Salad

Equipment Review

The Best 12-Inch Nonstick Skillets

Step 1: Buy the best skillet. Step 2: Treat it right.
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Dinner 3: Skillet-Barbecued Pork Chops and Cucumber-Dill Salad

Game Plan: Note: We recommend brining the chops, but if you are pressed for time you can skip step 1. Start by brining the chops and salting the cucumbers. With they stand, prep the remaining ingredients for both dishes. Cook the chops. Mix the salad while the pork rests.

For Skillet-Barbecued Pork Chops that bring the smoky, salty-sweet flavor of barbecued meat indoors, we use a spice rub to help the pork develop a substantial crust as it browns. Brushing the chops with sauce and returning them to the pan for a brief sear reduces the sauce to a sticky, smoky, caramelized glaze. Cucumber-Dill Salad starts by salting thin-sliced cucumbers to remove excess water. We then toss the slices with a lush, tangy yogurt-based dressing and lots of fresh dill.

Printable Shopping Lists: Skillet-Barbecued Pork Chops and Cucumber-Dill Salad

To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.


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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.