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Glazed Salmon
Brown Rice with Edamame
Spicy Quick Pickles
     
    T his salmon recipe will give you an instant reputation as a gourmet chef and yet nothing could be simpler. Serve the salmon on top of Brown Rice with Edamame to soak up the luscious sauce.
    Versions of quick pickles showed up on my dinner table often when I was a child. Usually they were as simple as cucumber, salt, pepper, vinegar, and a touch of sugar. Here I have added a bit of Asian flare as well as some heat.
    This is a light, quick meal that is as good for you as it is good. If you need some dessert, store-bought sherbet or some chilled, canned lychee nuts would be perfect.
    In the event of leftovers, you can flake the salmon and toss it along with everything else and refrigerate; it makes a delicious salad for the next day’s lunch.
     
     
    Quick-Cook Strategy
     
Serves 4
     
• Make the quick pickles first as they can stand for as little as 10 minutes or up to an hour. If you prepare the pickles in a container with a secure lid, you can just shake the mixture a few times, saving you from having to stir them.
• Start the rice next as it takes the longest. I don’t even start the salmon until the rice has been cooked and set aside. That way, I can get everything on the table, stress-free.

Glazed Salmon
     
¼ cup mirin (Japanese sweet rice wine)
¼ cup gluten-free soy sauce
¼ cup firmly packed brown sugar
1 teaspoon sesame oil
Four 4-ounce salmon fillets, skin removed
1 tablespoon rice wine vinegar
2 scallions, finely sliced on the diagonal
     
    In a shallow baking dish, combine the mirin, soy sauce, brown sugar, and sesame oil. Add the salmon fillets and let marinate for 3 minutes. Flip and let marinate on the other side.
    Heat a large skillet over medium-high heat. Add the salmon fillets and cook for 2 minutes. Turn the fillets over and cook for another 2 minutes. Transfer to a serving dish. Add the marinade to the hot skillet. Add the rice wine vinegar and cook, stirring, until it reduces slightly, about 2 minutes. Pour the sauce over the salmon, garnish with the sliced scallions, and serve immediately.

Brown Rice with Edamame
     
1¾ cups water
1/2 teaspoon kosher or fine sea salt
2 teaspoons gluten-free soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon sugar
1 cup instant brown rice
1 cup frozen shelled edamame, thawed
1 tablespoon sesame seeds
     
    Combine the water, salt, soy sauce, rice wine vinegar, sesame oil, sugar, and rice in a medium saucepan and bring to a boil. Cover the pan, reduce the heat to medium-low, and simmer, covered, for 10 to 12 minutes, or until all the liquid has been absorbed. Fluff the rice with a fork and add the thawed edamame. Replace the cover and let sit in the pan for 5 minutes. Add the sesame seeds and give the rice a final fluff with a fork. Serve immediately.

Spicy Quick Pickles
     
¼ cup rice vinegar
2 teaspoons gluten-free soy sauce
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
2 small cucumbers, peeled and thinly sliced
     
    In a medium mixing bowl, stir together the vinegar, soy sauce, sugar, black pepper, and red pepper flakes until the sugar has dissolved. Add the cucumber slices and toss to coat. Cover and let refrigerate for 10 minutes or up to an hour, stirring occasionally.

Weeknight Mexican Fiesta
     
• Dairy-Free Adaptable
     
     
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Enchilada Lasagna
Orange and Red Onion Salad
South-of-the-Border Sundaes
     
    T he Enchilada Lasagna has all the flavor of enchiladas without all the rolling and fuss. Many canned enchilada sauces contain gluten, but not to worry, this is a quick, homemade version you can make almost as fast as you can open a can.
     
     
    Quick-Cook Strategy
• Buying low-fat ground turkey saves not only calories but also time; the less fat the faster it browns.
• While the turkey is browning, whip up the sauce in the blender.
• Preshredded