One thing I left off my “Perfect World” list was an Easy Button. Or maybe I just assumed that because it was a Perfect World, that it would automatically come with both an Easy Button and an Undo Button. How great would that be? Like that time when I was 17 and I asked the wife of my brother’s friend when her baby was due? I totally could have used an Undo Button right then. Or the earth could have opened up and swallowed me whole. Either one would have been preferable to my size 7 Sebago firmly lodged in my big, fat, stupid mouth.
Thanks to the folks at Staples, I now also long for an Easy Button. One that actually solves a problem merely by pressing it. Don’t ask me to shell out $5 for something that only plays a prerecorded “that was easy”. I want magic. I want to push the button and dinner to be instantly fixed. Or the bed to be made. Or the laundry washed, folded, and put away. Or the million other things that beg for attention.
Until someone comes up with a way to make that million dollar idea a reality, Salmon and Asparagus Salad with Miso Dressing is an easy solution to one of my everyday challenges. Damn, that WAS easy.
Salmon and Asparagus Salad
Adapted from South Beach Quick and Easy
BAH Note: I scaled this recipe down to only two servings but the math is pretty simple to scale it up to make however many servings you like.
- 1 pound asparagus, ends trimmed
- 1 tablespoon olive oil
- 2 salmon fillets (approximately 6 ounces each)
- mixed salad greens
Heat oven to 450 degrees. Line a sheet pan with aluminum foil.
Coat the asparagus with olive oil and place on the sheet pan. Pat the salmon fillets dry with a paper towel, and add to the pan with the asparagus. Season with a pinch of kosher salt.
Roast for 10 to 15 minutes or until the fish flakes easily with a fork and the asparagus becomes tender.
Serve the salmon and asparagus on a bed of mixed greens topped with Miso Salad Dressing.
Miso Salad Dressing
Adapted from Use Real Butter
BAH Note: The measurements shown below are just a starting point. I found that I added a substantial amount of vinegar to get both the flavor and consistency that I wanted. Remember, you can always add more but once something is in there, you can’t get it out. So don’t be heavy handed with the oil, vinegar, sugar, or salt. And yes, even though miso paste is rather salty, I thought that it needed a whisper of kosher salt to pull everything together.
- 2 tablespoons miso paste
- 6 tablespoons mayonnaise
- 2 teaspoons rice wine vinegar
- 1/4 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
Whisk everything together in a small bowl until smooth. Adjust to taste with more vinegar, sugar, or salt.