No. 294: Ginger Rice Bowl with Glazed Salmon, Roasted Broccoli, and Tamari-Lime Drizzle
Plus: Rice-a-Rama, Six Sauces, Tortilla or Tortellini?, Fish Tacos, The Meat Ball, restaurant turnover
🐟 The Fish Bowl 🥣
On our way back to the Island last weekend, we stopped at a Whole Foods Market in Milford, Conn. Very exciting! Don’t laugh, but after 18 years of year-round Island living, I’m so acclimated to modest grocery stores that it kind of makes my head spin to shop in a place like Whole Foods. Where to start? Thankfully there was a time constraint (ferry reservations), so I narrowed my hunt (and shielded my eyes when I walked through the produce section). I found my favorite tahini (Soom), which I prefer not to order from Amazon, and a few bags of delicious Laoban Chicken Ginger Dumplings, introduced to me by my sister.
The scent of chicken tikka masala lured me over to the hot bar (so many dishes!). I’m not usually a “bar” kind of eater, but I nabbed some chicken and rice to eat in the car for my lunch and it was quite tasty. We also bought a beautiful piece of salmon at the fish counter, packed it with a bag of ice in our cooler, and brought it home so that I could develop a new fish recipe for you guys on Sunday. I had fish on my mind since Lent is nearly upon us. But you don’t have to be observing Lent to want to eat more fish as spring lurches towards us.
I decided that I wanted a tangy glaze for the salmon and a sprightly rice pilaf to serve with it. From there, a rice bowl with roasted broccoli, a tasty drizzling sauce, and fun garnishes took flight. I realized when I was done that this would be a good party dish; the glaze mixture, the drizzling sauce, and the Ginger Rice can all be made ahead. The salmon and broccoli cook on the same sheet pan (and quickly!).
Per usual, after I finished taking the photos, my husband ate the equivalent of three servings of Ginger Rice Bowl with Glazed Salmon, Roasted Broccoli, and Tamari-Lime Drizzle. So yeah, I’m pretty sure this serves six and would be great for a party; just don’t invite my husband.
🍚 More rice, please.
Creating the new rice bowl this weekend made me think of all the other delicious rice preparations we’ve got in our rice recipe archives. You could pair any of these rices with roasted fish or cooked shrimp: Veggie Fried Rice, Chili Rice with Green Beans and Toasted Pecans, Curried Rice Pilaf with Peas, Crispy Shallots, Almonds, and Coconut, and Green Rice.
Add a drizzle of sauce or a dollop of topping to boost the flavor in your rice bowl: Spicy Peanut Sauce (thin with water if necessary); Double Lemon Tahini Dressing, Sriracha Mayo Dipping Sauce, Roasted Tomato-Ginger Compote, Crystallized Ginger-Miso Dressing, Lemon-Miso Butter.
And don’t forget chopped toasted nuts, chopped fresh herbs, pickled veggies, Rustic Croutons, and crispy shallots for optional garnishes.
🌮 You say tortilla, I say tortellini
I love crunchy garnishes, so I’m suggesting we make Cathy Walthers’ Chicken Tortilla Soup this week for supper.
You could also use your tortillas in Sam Sifton’s Fish Tacos with Salsa and Lime Crema, which features delicious crunchy pieces of fried flounder.
Instead of tortillas, you could build supper around tortellini. I might put some leftover chicken into this Tortellini Soup for pure comfort.
Tortelloni are the big sisters of tortellini. Use them in this deeply flavorful Tortelloni with Roasted Tomato Sauce, Crispy Salami, and Peas.
🍠 Sweet Potato (and Parsnip!) Fries for the Win
Last week’s colorful radicchio salad with the sweet potato fries was a hit – with you all and, inadvertently, with my Dad, who scrounged the leftover fries after the photo shoot. I caught him red-handed. He (who is still cooking at 94) wanted to know how I made the fries. Simple, Dad — here’s the recipe (and easy technique) for Sweet Potato Mini-Fries with Limey Dipping Sauce and Spiced Salt.
You know, Dad, Roasted Parsnip Fries are pretty tasty, too.
🍮 Little cheesecake puddings for dessert
Faster and easier to make than cheesecake, these no-bake, make-ahead Vanilla Cheesecake Puddings with a Pretzel Crust would be lovely to serve for dessert after your guests finish those ginger salmon rice bowls.
I hope you have a week filled with flavor. As always, if you have a question, leave a comment here or feel free to email us at cookthevineyard@vineyardgazette.com.
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— Susie Middleton, editor
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🍽️ What’s Happening Around the Island
☕️ News & Events
Buy your tickets now for the 9th annual Meat Ball, a fundraiser and celebration of Island-raised meat, happening this Saturday, March 8 at the Martha’s Vineyard Agricultural Society from 5:30 to 9 p.m. The Ag Society will also host its last Local Food Community Potluck of the season on Monday, March 10 from 5:30 to 7 pm.
Linda Jean’s is no more! The long-time popular restaurant on Circuit Ave. in Oak Bluffs has been leased to Island restaurateur Michael Santoro, who will introduce a new restaurant called Michael’s, due to open in April.
Tony’s Market in Oak Bluffs has changed ownership but will remain the same.
🥕 Farm Stands, Winter Schedules
Ghost Island Farm is now open every day all winter, 10 a.m. to 5 p.m.
Beetlebung Farm has changed its winter schedule. They are now open Thursday to Sunday, 8 a.m. to 5 p.m.
Morning Glory Farm is open daily, 9 a.m. to 5:30 p.m.
Grey Barn’s farm stand is open Thursday to Monday, 8 a.m. to 5 p.m.
North Tabor Farm’s farm stand is open daily, dawn to dusk.
Mermaid Farm is always open!
🐟 Seafood Markets
The Fish House is closed for the season.
The Net Result is open Monday to Saturday, 9 a.m. to 6 p.m.
Larsen’s is closed for the season.
Menemsha Fish Market closed for a few weeks break on Feb. 17.
Photos: Chicken Tortilla Soup, Alison Shaw; Fish Tacos, David Malosh; all others, Susie Middleton.
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