Name: Salmon Fillets with a Wasabi Coating
Yield: Makes 2 servings
Ingredients: 3/4 cup/100 g wild rice; 1 large beet; 1 pomegranate; 1 tablespoon olive oil; A small handful of chopped fresh mint; Salt and pepper; 2 tablespoons mayonnaise; 1/2 teaspoon ground cumin; 1 teaspoon wasabi paste or powder mixed to a paste with water; 2 salmon fillets, about 6 ounces/175 g each; Salt and pepper

Image may contain Plant Food Produce Vegetable Dish and Meal

Salmon Fillets with a Wasabi CoatingJan Baldwin

I adore the kick that wasabi gives to anything in its path. Get it in powder form and add slowly to dressings or mayonnaise, or if anyone you know goes to Japan, get them to bring you back the toxic green stuff in a tube.

Recipe notes

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.