Summer Rolls with Peanut Sauce

This was one of the highlights of my summer adventures in the kitchen. Being back in a (another?) land-locked state, this time I had access to tons of super-fresh fish flown in daily from AK. And I had a mad hankering for salmon.

One night salmon, the next night leftovers. At 8,550, cold salmon salads don't have the same appeal as they do in hot and steamy NYC. Rather, where it's easily 50 degrees at night on the hottest summer days, this girl needs a little heat (spice?!) in her life. 

Summer rolls are super easy to make, and, when you have a glass of wine at hand, kind of therapeutic to make after a long day in the office. Plus, these are great for a party any day!

Spicy Peanut Sauce

1 tbsp ginger, chopped
2 cloves garlic
2 serrano chiles, chopped
Salt, as needed
Less than ¼ honey
½ teaspoon crush red pepper flakes
2/3 cups unsweetened peanut butter (smooth)
2 tbsp Worcestershire sauce
1 tbsp rice wine vinegar
2 tablespoons toasted sesame oil
1/3 cup water, as needed

In a food processor, blend the first four ingredients until finely minced. Scrape down sides and add the remaining ingredients, through sesame oil. Puree well. Season to taste, thinning out the mixture as needed. Feel free to balance out the flavors. Let sit at room temperature for a couple hours for the flavors to blend and mellow.

Broiled Salmon with Strawberry Sauce

Making a healthy dinner doesn't have to take forever. Typically when I cook, it's once a week and I usually take on a challenge that will take me about 2-3 hours rather than 15-30 minutes. Those dishes will then last me through the week so all I have to do is come home, warm something up, pour a glass of wine, and manger!

Come summer though, I don't want to spend 4 hours cooking inside on a sunny Sunday (and I've also been away). So, I often have to come up with some quick-prep weeknight dinners. And broiling salmon, even when it's 90 (OK 101? Not so much), isn't bad (or won't set off my smoke alarm like broiling burgers does). 

There is nothing I love more than a simply broiled salmon topped with a slightly sweet, slightly salty glaze. Yes, even in the winter. While I typically glaze my fillets with maple syrup and a bit of soy sauce, fresh strawberries cooked down with a bit of strawberry jam makes for a delicious topping that can be made in mere minutes.

Serve with a side salad or, as I did, with sautéed zucchini ribbons tossed in pesto.

Broiled Salmon with Strawberry Sauce
1 cup strawberries, trimmed and diced into 1/2-inch chunks

1/4 cup strawberry jam

2 salmon fillets, about 4 ounces each

Salt, for finishing

Fennel seeds, for finishing (optional)

Preheat broiler to high. Meanwhile, combine strawberries and jam. Cook either over high heat on stove top until the strawberries begin to break down or cook uncovered in microwave for 90 seconds. Set aside.

Place fillets in an oven-proof pan. Top each fillet with 2 tablespoons each of sauce. Season with salt and fennel seeds. 

Broil about 1 inch away from element for 6-8 minutes, or until the fish is nearly cooked through. Serve immediately drizzled with more sauce.

Serves 2

Total time: 20 minutes