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.
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.
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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.
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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.
To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.
- Dinner This Week: Roasted Cornish Hens
- Dinner This Week: Bacon-Wrapped Pork Tenderloin
- Dinner This Week: Skillet Turkey Burgers
- Dinner This Week: Crispy Chicken Cutlets
- Dinner This Week: Chinese Corn and Chicken Soup