#Nytimes recipes bar cookies plus
#Nytimes recipes bar cookies free

Spoon the remaining mustard mayonnaise on top, in the center of each salmon steak. By the time the bottoms of the salmon steaks show grill marks, they will release easily from the hot grates turn them over with a thin-bladed spatula.ĥ. Grill the fish on one side, undisturbed, for 3 to 4 minutes.

Arrange the salmon steaks diagonally on the hot grill grates and lower the lid to cover. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.Ĥ. Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Using a spoon, spread some of the mixture on the fish on both sides (about 2 tablespoons per side).ģ. Combine the mayonnaise and mustard in a small bowl and whisk to mix. Season the salmon steaks on both sides with salt and pepper.Ģ. Neutral oil, for greasing the grill grate DIRECTIONSġ. Kosher salt and freshly ground black pepperġ/2 cup grainy mustard or Dijon-style mustard The mayonnaise acts as a lubricant to keep the fish from sticking.Ĥ center-cut salmon steaks, each 3/4- to 1-inch thick Second, slather the fish with mayonnaise-mustard sauce before grilling. These two other techniques guarantee stick-free fish: First, select fish steaks, which are less prone to falling apart than fillets. The secret is to let it grill for a few minutes without touching it, after which the proteins will release from the hot metal. When fish first hits the grill, it will stick - that’s the nature of piscine protein. So why do so many cooks leave half the fish stuck to the grate when grilling it? Nerves are part of it: The moment you put the fish on the grill, you may feel compelled to move it, thereby proving to yourself it hasn’t stuck. Salmon is the perfect fish for grilling: It’s rich-flavored and intrinsically fatty, which keeps it from drying out when exposed to the high, dry heat of the fire. Salmon is the perfect fish for the grill: It’s not especially fragile and it won’t dry out as it cooks.

Grilled Salmon A plate of grilled salmon steaks. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside. Sprinkle some crumbled tortilla chips on top, if using. Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro.

You want it to hold up when tossed with a big pile of vegetables.)Ģ. It will taste quite salty at this point, and that is intentional. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Prepare the dressing: In a large measuring cup, whisk all of the dressing ingredients together to combine. Kosher salt (such as Diamond Crystal) and black pepperģ romaine hearts (about 1 pound), trimmed and chopped into bite-size piecesģ fresh ears of corn, shucked, kernels removed from cobsĨ radishes, halved lengthwise and thinly sliced into half-moonsĥ scallions, trimmed and thinly sliced at an angleġ/2 cup crumbled Cotija (or grated Parmesan)ġ cup chopped cilantro, leaves and tender stemsĢ cups crumbled lime tortilla chips (optional) DIRECTIONSġ. This salad eschews subtlety, and hits all the right notes.ģ large scallions, trimmed and finely chopped (about 1/4 cup)Ģ tablespoons finely chopped jalapeño with its seeds (or to taste) Pair the salad with grilled tofu, chicken, shrimp or burgers - or nothing at all.

#Nytimes recipes bar cookies plus

Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants such as California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, including avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, including radishes, corn kernels and tortilla chips. While most salads opt for the lightest layer of dressing to optimize the produce’s flavors, this one calls for the dressing to generously coat the crisp ingredients. This chopped salad is fresh, festive and excessive in a celebratory way.

#Nytimes recipes bar cookies free

15, text a fruit or vegetable emoji to 361-COOK-NYT (36) and get free recipes for your summer produce.) Chopped Salad With Jalapeño-Ranch Dressing The recipes below are fast, summery and require little in the way of effort. So: Don’t cook! And if you do decide to cook, keep it minimal. I feel that most acutely at the height of the summer, when it’s just too hot to do much of anything. There are times when you don’t want to cook, and there are times when you can’t bear to cook - that extra tablespoon of desperation keeps you from walking into the kitchen and turning on the stove.