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Easy dinners that make good use of ketchup, mustard and mayonnaise – The Denver Post


By Mia Leimkuhler, The New York Times

I always have mayonnaise, mustard and ketchup in my fridge. Multiples of each, more like it: I have plain mayo and Kewpie, Dijon, whole-grain and ballpark yellow mustards, as well as a bottle of ketchup so large it really counts as two. So this week’s selection of easy and fast recipes features meals that lean on these classic condiments for flavor and depth. (I’m also including a delightful pickle soup recipe because I always have a massive jar of half-sours on hand.)

1. Miso-Mustard Salmon

In this single-skillet recipe, miso and Dijon mustard create a one-two punch of salty and spicy to balance the sweetness of salmon and cabbage. Slather the mighty combination on the salmon fillets, sprinkle with sesame seeds for crunch, then roast on top of caramelized, crisp-tender cabbage. Serve with steamed rice or sweet potatoes if you like, then use the remaining sauce to drizzle over everything. The thinned miso mustard is also great to have around as a salad dressing for crisp lettuces, or a sauce for roasted vegetables or tofu. It will keep for up to 1 week in the refrigerator.

By Ali Slagle

Yield: 4 servings

Total time: 30 minutes

Ingredients

  • 1/4 cup white miso
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Sriracha or sambal oelek (optional)
  • 4 (6-ounce) skin-on or skinless salmon fillets
  • Salt
  • 2 tablespoons sesame seeds (any color)
  • 2 tablespoons neutral oil
  • 1 pound green cabbage, cored and cut into 1-inch pieces, leaves separated

Preparation

1. Heat the oven to 425 degrees. In a small bowl, stir together the miso, mustard and Sriracha (if using). Season the salmon all over lightly with salt, then set on a plate, skin side down. Coat the tops with about 2 tablespoons of the miso-mustard mixture (reserve the rest), then cover with the sesame seeds; set aside.

2. Heat the oil in a large, oven-safe skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Season with salt, stir, then spread into an even layer.

3. Add the salmon on top of the cabbage, skin side down. Roast until the salmon is cooked through, 8 to 12 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)

4. Meanwhile, thin the remaining miso-mustard mixture with about 2 tablespoons of water until pourable. Serve the salmon and cabbage with a drizzle of the miso-mustard dressing.

2. Chinese Stir-Fried Tomatoes and Eggs

Chinese Stir-Fried Tomatoes and Eggs. If you were the sort of kid who drowned their scrambled eggs in ketchup, this dish is for you. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks (Sang An/The New York Times)
Chinese Stir-Fried Tomatoes and Eggs. If you were the sort of kid who drowned their scrambled eggs in ketchup, this dish is for you. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks (Sang An/The New York Times)

Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.

By Francis Lam

Yield: 2 or 3 servings, with rice

Total time: 20 minutes

Ingredients

  • 6 eggs
  • Kosher salt
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 2 tablespoons ketchup
  • 1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice
  • 4 tablespoons vegetable oil
  • 3 scallions, sliced
  • 1 teaspoon minced ginger (from about 1/4-inch nub)
  • Steamed rice, for serving

Preparation

1. In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.

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