wintery spring rolls & miso salmon

Sometimes the main course is an afterthought. It’s true. It’s probably not how one is ideally “supposed” to plan a menu, but given that I’m not running a restaurant, I think it’s ok.


Wintery spring rolls

I’d been drooling over the idea of these wintery spring rolls for weeks, from the moment they were posted on my favorite food blog. I followed the recipe pretty closely but have a few notes: 1. I don’t (yet) own a mortal and pestle. I actually looked into getting one yesterday, and was deterred by the fact that Williams-Sonoma only had a $99 one! I ended up using an attachment on my hand blender to sort of pulse the ingredients into a paste. It was either that or saran wrap and a hammer, and I opted for least messy. 2. It is nearly impossible to assemble spring rolls in a mini-kitchen. The only other time I’ve made them (Vegan week 2011), I was actually in my boyfriend’s enormous (by NY standards) kitchen, and last night I didn’t quite realize the extent of what I was getting myself into until I found myself soaking spring roll wrappers in a bowl in the sink, grabbing lettuce off the stovetop, and reaching for my tofu stash on top of the fridge. 3. The recipe says you don’t need a dipping sauce, which is true if you are good at slathering the brown sugar-garlic mixture on the tofu. I chose to make a peanut-soy-rice vinegar-mirin mix anyway, with a touch of red pepper flakes, and it was a great compliment. A little added extra challenge if you’re going to take them for lunch the next day and try to eat them in a classroom however…


Wintery spring rolls & salmon with miso glaze

Oh yes, and the broiled salmon with miso glaze, the afterthought… I can take exactly zero credit for this expertly cooked picture-perfect fish, as Chris made the whole thing AND battled my tiny broiler and fended off the dog with a garbage can barricade at the same time. Recipe can be found here. This will definitely be a favorite recipe in the future, and might even be what I design the appetizer or side dish around next time, instead of the opposite…