Cooking
“I have made this numerous times, and it is one of my favorite recipes,” one reader said.
Is there anything more beautiful than a serving-platter-size piece of perfectly roasted salmon? (Well, sure: a tropical sunset, a $10 bill lying on the sidewalk, my dog.) A heavy fillet of salmon, its fattiness made more unctuous with olive oil and its brininess brightened with citrus and herbs — if that’s on the table, the little “Oh boy oh boy” part of my brain lights up, and I am instantly hungry.
Naz Deravian’s roasted dill salmon is particularly striking. As Naz notes, the dish comes from her stepmother, who likes to combine ingredients from her native Japan with Iranian ones (hence the salmon’s umami-herbal soy-dill combo). “I have made this numerous times, and it is one of my favorite recipes,” writes a reader. “Don’t be afraid to DOUBLE the sauce — if you have leftovers and you serve them over rice or potatoes you will thank me.” Speaking of rice, here’s Naz’s sheveed polo, a beautiful mountain of dill rice to serve with your gorgeous salmon.
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Roasted Dill Salmon
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You’ve been following along with our August Grilling Challenge, yes? My Wirecutter buddy Sofia Sokolove and I have had so much fun putting these newsletters together, starting with better grilled basics (huli huli chicken) before moving on to show-stealing sides (corn and miso pasta salad). This week is all about grilling things you wouldn’t normally think of grilling, and if you’ve never put romaine lettuce and green onions on the grates, I highly encourage you to do so for Kay Chun’s grilled chicken with charred scallion chimichurri.
If your outdoor dining plans call for something big and shareable but not grilled, here’s Ali Slagle’s one-pot BBQ pork and beans, a glossy vat of sweet-spicy goodness ready to anchor a spread of coleslaw, buttered corn, biscuits or cornbread. (Or, what the heck, biscuits and cornbread. Labor Day weekend comes but once a year.)
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