烤蜂蜜北京鲑鱼与春季蔬菜

通常，当我做饭时，我喜欢在打开炉子或烤箱之前解决所有的货币，但是这份鲑鱼锅锅晚餐不同。使用此食谱，您只有足够的时间准备每个步骤，因为各种成分都会在烤箱中转弯。当您在芥末釉上工作时，请拿到萝卜，胡萝卜和葱（花费不到一分钟！），然后调味鲑鱼，然后在鱼烹饪时准备芦笋和豌豆。如果您不习惯烤萝卜 - 习惯了！他们在烤时具有完全不同的角色，变得多汁和柔软，而不是像Raw时一样锋利。现在，让我们谈谈设备。在厨房中拥有合适的工具与拥有正确的成分一样重要。即使您的金钱或空间不足，我也保证，手头上有正确的物品会加强您的厨房游戏，使您成为更适合适应性的厨师。一个典型的例子是餐厅风格的锅。如果您没有一个给自己一个。They are perfect for this dish, and myriad other简单的一盘晚餐。他们只是有点大(约18 x 13英寸) than the cookie sheets you might already have, which can crowd ingredients, causing them to steam instead of brown. They are also a bit heavier, which helps with browning.You can easily adapt this party-ready recipe to feed a larger group—just double the recipe and use two sheet pans instead of one. Of course, you can also adapt to what you have in the refrigerator: Just follow the recipe, dividing vegetables into the slow-cooking (first to go into the oven) and quick-cooking ones (the last to go into the oven). Try leeks or garlic scapes or green garlic instead of the shallots; use baby potatoes cut into coins (they’ll cook faster that way) in place of all or some of the radishes; use Broccolini instead of asparagus. Have fun with it, and just make sure not to crowd the pan too much!