This has got to be one of the easiest and quickest things I have ever made. Honestly, it's as easy to poor milk on cereal, only this requires just a modicum of extra stirring. It comes from a book that I was lucky enough to be sent the other week, Karen Bussen's Simple Stunning Parties at Home. It's one of those gorgeous full-color books, with plenty of tips for organizing beautiful and even economical (when you consider how much parties away from home can cost) get togethers.
She includes sections of practical advice on stocking the pantry, being ready with drinks and creating a setting. Then gives you 12 party ideas, complete with theme and recipes. Unfortunately, my apartment is equipped to accommodate 4 people comfortably, 6 if everyone agrees to keep their utensils between dinner and dessert. So I'm working up to the next dinner party. I hope to give you a better description once I use the book a bit more, but in the meantime, I tried this Red Miso Baked Salmon with Scallions. A little pouring, a few good whisks, and the sauce is spooned over the fish before it's baked. That's it.
The fish comes out moist and the sauce beings to caramelize. The sauce that ended up next to the fish didn't fare as well, and couldn't really be spooned over. But it was supremely easy. I only used 4 fillets since it's just the two of us and I thought it would be nice for cold salmon leftovers. But I made the full amount of sauce.
Red Miso Baked Salmon with Scallions
From Karen Bussen's Simple Stunning Parties at Home
1/4 cup red miso paste
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
6 salmon fillets, about 6 oz each.
2 scallions, sliced thinly, and more for garnish
Oven preheated to 400F. Baking sheet lined with tinfoil with another sheet of tinfoil waiting.
In a small bowl, whisk together the first 4 ingredients. Place the salmon on the baking sheet and spoon the sauce over each of them. Top with the scallions, cover with the extra sheet of foil, and bake for 15 minutes.
Uncover and continue to bake for another 10 minutes, or until the fish is done the way you like it. Top with fresh scallions and serve.