Salmon: Cook Once, Eat Twice
There’s a great debate over farmed vs. wild salmon. I think wild tastes better—richer in flavor and more vibrant in color. It’s a splurge, though, compared to farmed, so when serving wild, I cut down the portion size and serve with more filling side dishes to cut costs.
This honey mustard ancho glazed salmon (which Bobby Flay, at Mesa Grill in New York, serves with three different sauces) is easy to whip up for dinner, and, for lunch the next day, I simply toss the extra salmon into an Asparagus Salmon Quiche.
Honey mustard gives the salmon a sweet layer of flavor, and the punch of heat from the ancho chile powder (or substitute cayenne pepper) provides a nice overall balance. Do a taste test of your chile first, though, because the heat intensity can vary depending on how long the pepper has been on the shelf. With this dish, I stretch the meal with a hearty side of black beans and spicy Mexican rice. For the next day’s lunch, thaw a pre-made pastry crust from the freezer. You can even save the salmon in the fridge and make the quiche a couple days later. Another plus: The dish is fine served at room temperature, so it’s ideal for picnics.