I made these for dinner last week and completely held my breath as I served them. Technically, my kids love salmon - they love pickles - they love rice - they love kimchi. But all together, with the miso, I just wasn’t sure. Turns out I had nothing to be worried about. They loved them. And asked to have them again soon. Especially the ‘quickles’ which I’m making again this week with a Korean beef dinner!

‘Quickles’ are quick-pickles. When the vinegar mixture is hot, it’s poured over the cucumbers and - because they are smashed - they soak up the liquid and turn into a delicious version of a pickle. I don’t totally know what the story is with smashing the cucumbers. I saw it online and started reading about it. What I discovered (basically) is that smashing them opens up more ‘pores’ of the cucumber so it has better ability to soak up flavors. It’s suppose to be a great solution for salads, etc. where you want them to absorb dressing or - in this case - vinegar solution. It was worth a shot and I was impressed. I’ll totally smash them! Plus, the teenagers were intrigued and all came into try smashing. Family activity!

I did not include directions on making rice. I’m assuming you can make rice? Or you have a way you prefer? I make rice on the stove top. But my mom used a rice maker. My sister-in-law likes the bags of almost cooked rice. I honestly don’t care how you make it. I (obviously) think my way is right. But you do you.

Some miso paste is a little dry. Using the mortar and pestle ensures that everything gets mixed together. You don’t need to use it - just an option. A bowl and the back of a spoon works the same!

Miso Salmon Bowls with ‘quickles’

serves 4

2 pounds salmon filets

2 tablespoons miso (brown or yellow)

2 tablespoons sesame oil

2 teaspoons mirin

2 teaspoons soy sauce

1 cucumber

1/2 cup white vinegar

1/2 cup rice vinegar

2 tablespoons salt

2 tablespoons brown sugar

4 peppercorns, cracked

1 teaspoon red pepper flakes

kimchi for serving

rice

edamame

pickled ginger

STEP 1

Preheat oven to 350 degrees.

In a small skillet bring to a low boil the white vinegar, rice vinegar, salt, brown sugar, peppercorns and red pepper flakes. To ‘crack’ the peppercorns you can use a mortar and pestle or smash them with the back of a knife. No peppercorns? Use fresh ground pepper - about 1/2 teaspoon or less.

STEP 2

Slice the cucumbers into large chunks then smash them with the side of a knife to break them apart. Pop them into a bowl or a pint jar. Once the vinegar mixture has come to a low boil (just a few bubbles on the sides and the sugar is melted) pour it over the cucumbers. Let rest until it’s time to eat.

STEP 3

Line a baking sheet with foil and pop the salmon on top of the foil. Pat it dry with a paper towel.

In a small bowl (I used a mortar and pestle) combine the miso, mirin, soy, and sesame oil. Blend until it’s a paste. Spread generously over the salmon. Pop into the oven and bake 10 minutes. Then turn up the heat and broil at 500 degrees for 5-10 minutes depending on the thickness of your salmon. To check, use a fork and pull back a small section - it should be flaky and the same color all the way through.

STEP 4

Serve the salmon over cooked rice with the ‘quickles’, edamame, pickled ginger, and kimchi.

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Every year for my kids birthdays I make a coffee cake. A few years ago I started making a smaller and smaller cakes because my kids eat one slice and then they are done. Then I moved on to muffin sized coffee cakes and suddenly we can eat the entire batch!

These are perfect for a brunch, a weekday breakfast, or just for a snack. They cook super fast too - so you can whip them up anytime! I promise once you bite into these, you will never stop making these muffins. They are epic.

Coffee Cake Muffins

1/3 cup vegetable oil

1 egg

2/3 cup milk

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup sugar

1 teaspoon baking powder

1/2 cup vanilla yogurt (or sour cream)

topping

4 tablespoons butter

1/2 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

STEP 1

Preheat oven to 325 degrees. Line a muffin tin with muffin liners or spray with non-stick spray.

In a small bowl (or measuring glass) whip together the oil, egg, milk and vanilla.

STEP 2

In a large bowl combine together the flour, sugar, and baking powder. Pour in half of the milk mixture and stir to combine. Then add the yogurt and blend together. Pour the last of the milk mixture and stir until combined. Don’t over stir. The mixture will be lumpy, it’s fine.

STEP 3

In a food processor or a bowl, mix together the topping ingredients until it’s sandy. I just use a fork or my fingers.

STEP 4

Fill muffin tins about 1/2 way and top each one with the topping mixture. Bake 15 minutes or until a toothpick comes out clean. Let cool a few minutes before serving.

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Need a brunch cocktail?

Who hasn’t heard of a classic Gin Rickey? It’s a refreshing drink that’s made in a quicky. Created in D.C. in the campaign season of 1883, this refreshing way to cool off was created by campaign manager Colonel Rickey. Originally made with rye and not gin, mixed with lime juice and soda they both seem like a win. But the gin version took off and it’s been a hit since then, this is basically the drink I order again and again.

GIN RICKEY

3 oz gin

1 1/2 oz lime juice

4 oz soda water

lime wedge

In a tall glass, stir together gin and lime juice. Add ice, and top with soda water. Garnish with a lime wedge.

The best gin to use for this is a subtle gin like Malfy. I really like Hendrick’s in this too. Usually I choose Tanqueray, but not for this drink. Cin cin!

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