one pan meal | Bewitching Kitchen

I am often inspired by Molly Yeh and her fun show Girl Meets Farm on FoodTV Network. This is dinner in a single pan, filling and nutritious. I made the salmon in two different ways, as the husband prefers a simpler seasoning for his fish. See the comments for what I would change next time.

SALMON AND BABY BOK CHOY OVER SUSHI RICE
(adapted from Molly Yeh’s recipe)

1 + 1/2 cups sushi rice
4 small heads of baby bok choy, halved
1 tablespoon grapeseed oil
1 tablespoon toasted sesame oil
2 tablespoons grated fresh ginger
1 limes, zested and halved
2 teaspoons kosher salt plus more for seasoning the salmon
2 + 3/4 cups water
2 tablespoons light miso paste
2 tablespoons Japanese mayonnaise
4 skinless center cut salmon fillets
Sriracha, for drizzling

Heat the oven to 425 degrees F.

Put the rice in a fine strainer and rinse until the water runs clear. Drain well and spread in a braiser. Lay the bok choy in an even layer over top. Drizzle with the neutral oil, sesame oil, ginger, lime zest, and salt. Drizzle the water into the braiser. Bring to a boil.

Cover tightly with a lid and bake for 15 minutes.

While the rice and bok choy bakes, stir together the miso and Japanese mayonnaise. Season the salmon lightly with salt and brush with the miso sauce.
After 15 minutes, carefully uncover the braiser and lay the salmon pieces over the rice and bok choy. Cover again and continue to bake until the rice is tender and the salmon is just cooked through, about 15 minutes more.

Uncover the braiser and broil on the top rack just until the top of the salmon is nicely glazed, about 1 minute. Squeeze the halved lime over top. Serve with a drizzle of Sriracha.

ENJOY!

to print the recipe, click here

Comments: First things first, I really loved the Japanese mayo-based topping for the filets. It is salty, a tad sweet, super flavorful. But the husband was happier with the more austere version I made for him, just olive oil, lemon juice, salt and Herbes de Provence. Do what suits you best. The rice was perfectly cooked using the timing suggested by Molly. Now, comes the full disclosure: the bok-choy disappointed us. It turned mushy and not at all the type of veggie we enjoy as a side dish. It is a nice idea to have everything in a single pan, but next time I will keep just the rice and salmon, and cook whatever veggie separately. Sautéed, air-fried, roasted. Anything to give it better texture.

We enjoyed it with air-fried carrots, so in the end it was a super nice meal for a Saturday night…

ONE YEAR AGO: The Pizzsalad

TWO YEARS AGO: Prosciutto-Wrapped Chicken Breasts with Pickled Jalapeños

THREE YEARS AGO: Dressing Up the Roll Cakes

FOUR YEARS AGO: Roasted Carrot and Barley Salad

FIVE YEARS AGO: Ode to Halva

SIX YEARS AGO: Brazilian Pao de Queijo (re-blogged)

SEVEN YEARS AGO: Apricot Linzer Torte

EIGHT YEARS AGO: A Trio of Air-Fried Goodies

NINE YEARS AGO: Focaccia with Grapes, Roquefort and Truffled Honey

TEN YEARS AGO: Moroccan Carrot Dip Over Cucumber Slices

ELEVEN YEARS AGO: White Chocolate Macadamia Nut Cookies

TWELVE YEARS AGO: Cilantro-Jalapeno “Hummus”

THIRTEEN YEARS AGO:A Moving Odyssey

FOURTEEN YEARS AGO:Hoegaarden Beer Bread

FIFTEEN YEARS AGO: Ancho-Chile Marinade: Pleased to Meat you!

SIXTEEN YEARS AGO: Shrimp Moqueca

Did I get your attention? Well, unfortunately she was not here in person. I would love to have her over for dinner, but this time it was just virtually through one of her tasty recipes. Nigella is clearly a person who is happy in her own skin, someone who enjoys life to the fullest. Watching her cooking shows brings me that “I’ll have what she’s having” feeling… And, to make things even better, her recipes are never too fussy. I have several of her cookbooks, but for some reason forgot all about them for a long time. The other day, talking to my friend Denise, she reminded me of one of Nigella’s recipes, a favorite of hers. A chicken and sausage one pan kind of deal. I immediately remembered making it years ago, before my blogging life started. Got this absurd craving for it, made it next day (!!!), fell in love with it all over again. Sent a picture to Denise, and that’s when we realized we were talking about two different recipes. Obviously, I now have another one to try. They both join poultry with sausage, but one takes Italian sausage, the other chorizo. One has potatoes, the other doesn’t. And a few more departures on the overall flavor. Anyway, I sense a Nigella-phase in our kitchen. Yeah, I must have what she’s having…

ROAST CHICKEN THIGHS WITH SAGE AND SAUSAGE
(modified from Nigella Lawson)

1 medium shallot
1/3 cup olive oil
2 teaspoons English mustard
1 tablespoon dried sage
Freshly ground black pepper
1 tablespoon Worcestershire sauce
2 lemons
8 chicken thighs, bone and skin in
6 Italian sausages
salt to taste
2 tablespoons fresh sage leaves

Peel and cut the shallot into four pieces, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemons in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squeeze everything around to mix, then add the chicken pieces. Leave to marinade in the refrigerator for a few hours (overnight is perfect).

Heat oven to 325 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Season with salt. Sprinkle the fresh sage leaves over the chicken and sausages and then put the pan into the oven, covered with aluminum foil for to cook for 1 hour. Remove the foil, increase heat to 425 F and keep roasting until the skin turns golden brown and starts to crisp up.

ENJOY!

to print the recipe, click here

Comments: This is such an easy recipe to put together! It is originally from her cookbook Feast, but she featured the recipe in one of her shows back in the good old times of FoodTV Network. I modified it quite a bit not so much in terms of ingredients, but cooking method, because as I’ve mentioned a few times in the past, I think nothing beats the texture of chicken that starts cooking low and slow. For weeknights this would be a bit tricky, this is the type of cooking I reserve for weekends.

Phil loved this so much that he started getting nervous about the possibility of not enjoying it again for another 8 years. He kept dropping hints: ” I would not mind having this chicken every couple of weeks… Actually, you “could” make it weekly, you know?” So there you have it, it’s really a wonderful way to enjoy chicken, with the spicy tasty bits of sausage, and the flavors of sage and lemon. A keeper.

Dinner is served!
A little pasta with olive oil and grated cheese was all we needed…