Delicious, creative, quick (10 minutes prep!) and so easy to whip up and to clean up. Now that's the definition of the best weeknight meal around.
Delicious, creative, quick (10 minutes prep!) and so easy to whip up and to clean up. Now that's the definition of the best weeknight meal around.
Miso-glazed Salmon and Bak Choy.
SERVES: 4.
ACTIVE TIME: 10 MINUTES.
TOTAL TIME: 20 MINUTES.
> 680g salmon fillet, cut into 4 pieces.
> 2 heads baby bak choy, halved lengthwise.
> ¼ cup oyster sauce > 2 tbsp rice vinegar.
> 1 tbsp miso.
> 1 tbsp water.
> 1 tbsp sesame oil.
> Kosher salt.
> 1 red bell pepper, seeded and cut into rings.
> 85g shiitake mushrooms, thinly sliced.
> 4 scallions, thinly sliced.
> 2 tbsp sesame seeds (optional).
1. Preheat the oven to 200 deg C. Line a rimmed half sheet pan (about 30cm by 60cm) with foil or parchment. Place the salmon, skin-side down, and the bak choy on the pan in a single layer.
2. In a bowl, whisk together the oyster sauce, vinegar, miso and water until smooth. Brush the salmon pieces evenly with 2 tablespoons of the mixture. Rub the bak choy with oil and season each half with a pinch of salt. Toss the bell pepper, mushrooms and scallions in the remaining sauce and place over the salmon.
3. Transfer pan to the oven for 10 to 12 minutes or until salmon is cooked through. Sprinkle with sesame seeds if desired.
Nutrition facts per serving.
317 calories, 15g fat (2.2g saturated), 9g carbohydrate, 36g protein, 2g fibre, 753mg sodium.
Roasted Broccoli, Radicchio and Chickpeas.
SERVES: 4.
ACTIVE TIME: 10 MINUTES.
TOTAL TIME: 25 MINUTES.
> 1 large head broccoli, cut into florets.
> 2 heads radicchio, cut into 1cm strips.
> ½ large red onion, thinly sliced into half-moons.
> 1 can chickpeas, drained and rinsed.
> 3 tbsp pine nuts.
> 1 lemon, juiced and zested.
> 3 tbsp extra-virgin olive oil.
> 3 garlic cloves, minced.
> ¼ tsp kosher salt.
> Freshly ground black pepper.
> 85g goat cheese, softened.
1. Preheat the oven to 220 deg C. Prep a rimmed half sheet pan (about 30cm by 60cm) with foil or parchment, and add broccoli, radicchio, red onion and chickpeas in a single layer. Sprinkle with pine nuts.
2. In a bowl, whisk together 2 tablespoons lemon juice and olive oil until smooth. Stir in the zest, garlic and salt. Drizzle mixture over the pan and toss. Then season with black pepper to taste.
3. Transfer pan to the oven. Cook, tossing once or twice, for about 15 minutes until broccoli is crispy and tender. Remove from oven and dot with spoonfuls of goat cheese.
Nutrition facts per serving.
359 calories, 23g fat (6.3g saturated), 29g carbohydrate, 14g protein, 8g fibre, 327mg sodium.
Jamaican-spiced Chicken and Crispy Swiss Chard.
SERVES: 4.
ACTIVE TIME: 10 MINUTES.
TOTAL TIME: 55 MINUTES.
> 1kg bone-in chicken pieces (breast, thigh, drumsticks or a mix).
> Kosher salt.
> Freshly ground black pepper.
> 3 scallions, roughly chopped.
> ½ Scotch bonnet or habanero pepper, seeded.
> 1 tbsp whole allspice.
> 3 garlic cloves, peeled.
> 6 tbsp water.
> 1 tbsp plus 2 tsp fresh thyme, plus extra sprigs for roasting.
> 2 tbsp extra-virgin olive oil, plus more for marinade if desired.
> 2 red potatoes.
> 2 large carrots.
> 1 bunch Swiss chard, cut into 2½cm strips.
1. Preheat the oven to 220 deg C. Prep a rimmed half sheet pan (about 30cm by 60cm) with foil or parchment, and place the chicken in the centre of the pan. Season with salt and pepper.
2. In a blender, process the scallions, Scotch bonnet pepper, allspice, garlic, water, 1 tablespoon thyme and ¼ teaspoon salt into a smooth paste, adding some olive oil or additional water if needed.
3. Coat chicken with the marinade, placing some between the meat and skin if possible, and set pan aside. Cut potatoes into 4cm cubes and carrots into 4cm pieces and place around the chicken. Drizzle vegetables with 1 tablespoon olive oil, sprinkle with remaining 2 teaspoons thyme, and season with salt and pepper. Toss to coat. Top pan with thyme sprigs.
4. Transfer pan to the oven. Toss chard with remaining 1 tablespoon olive oil. After 35 minutes, add chard to the baking sheet on top of the carrots and potatoes. Continue cooking for about 10 minutes more, until the chicken skin and chard are crisp and the other vegetables are softened.
Nutrition facts per serving.
569 calories, 35g fat (9g saturated), 24g carbohydrate, 40g protein, 5g fibre, 407mg sodium.
Change up the vegetables to transform this chicken dinner into a whole new dish.
RECIPES REBECCA MILLER FFRENCH PHOTOS TED CAVANAUGH FOOD STYLING JAMIE KIMM PROP STYLING EMILY MULLIN/HELLO ARTISTS.
