No matter the skill or passion a home cook has, at one point or another they will have to wrestle with burnout. Maybe exhaustion has set in and you don’t have the energy to cook. Perhaps you are just bored of cooking the same old dinners. On today’s episode we’ll chat with Margaux Laskey of the New York Times about easy recipes for peak burnout, and then we’ll take a look at some listener ideas to help cope with the times we just don’t feel like cooking.
Mentioned in this Episode
Margaux Laskey of the New York Times has put together a great feature of “19 Extremely Easy Recipes for When You’re Burned Out.” Looking for more by Margaux? The Times has you covered.
Melissa Clark’s Guide to Sheet Pan Meals makes a fantastic introduction for improvising your own easy sheet pan dinners. And here is the recipe for the “deconstructed” Mississippi Pot Roast by Sam Sifton.
One of the recipes in the feature, and one of Margaux’s current go-to dishes, is Sam Sifton’s Roasted Salmon Glazed with Brown Sugar and Mustard. It’s so easy, it has the the entire ingredient list in the title! I’ve reprinted the recipe below, courtesy of the NY Times.
Print
Roasted Salmon Glazed With Brown Sugar and Mustard
- Cook Time: 15 Minutes
- Total Time: 15 minutes
- Yield: Varies
Description
This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you’ll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.
Ingredients
- Salmon fillets, preferable wild or farmed organically
- Dijon mustard
- Brown sugar
- Salt and black pepper
Instructions
Step 1
Heat your oven to 400 degrees.
Step 2
Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
Step 3
Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
Notes
Recipe reprinted with permission from the New York Times.
Recipe by Sam Sifton for New York Times Cooking. Photo by Linda Xiao for New York Times Cooking.
The original recipe can be found here.
I was a guest on the Tip of the Tongue with Liz Williams. We had a great conversation. Check it out here!
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