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Yasmin Fahr’s new recipe for salmon with avocado and cilantro salad is a vibrant counterpoint to gray slush and cold temperatures.
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We’ve hit the part of January when I actively start daydreaming about sunnier, warmer locales. As I pull on my wool toque, oversize coat and heavy boots (if you’re imagining the younger brother in “A Christmas Story,” you’re not far off), I’m thinking about sun hats, short sleeves and heavy pours of orange wine.
This is starting to show in my cooking, of course. I remain committed to warming soups and stews, but I’m working in bursts of brightness — adding an extra strip of lemon peel in Andy Baraghani’s chicken thighs with chickpeas and dates, say, or selecting the largest dried guajillo chiles for Paola Briseño-González’s camarones al ajillo (shrimp in garlic and guajillo sauce).
Yasmin Fahr’s new salmon with avocado and cilantro salad is absolutely vibrant, an easy dish full of invigorating flavors, all green: lime, scallion and jalapeño. The leafy salad element can be either watercress, baby arugula or baby spinach; I love the pepperiness and curly tangle of watercress and how it keeps a little structure even when it wilts a touch from the heat of the salmon. This is just the dinner to offset an afternoon spent shoveling snow or slip-sliding on icy sidewalks.
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Salmon With Avocado and Citrus Salad
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Speaking of brightness: Lunar New Year is next week, and our Lunar New Year recipe collection is chock-full of excellent options — longevity noodles and pancit, lumpia and tteokmanduguk. If you, like me, need a helpful friend to handpick some dishes for you because they all look so good and you want all of them right now, here’s Genevieve Ko’s annotated list of nine Lunar and Chinese New Year recipes.
And, to celebrate, next week is Dumpling Week on New York Times Cooking! Five of our staff writers and frequent recipe developers will share the dumpling recipes they love, and because you’re all such wonderful newsletter readers, I have some dumpling sneak peeks to share below:
I know, my mouth is watering, too. Time to go make some of Genevieve’s black sesame shortbread to tide me over until next week. See you then!
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