Miso Coconut Salmon

My parents get the NY Times on the weekends, and my mom always saves me the food section to peruse for inspiration. A few weeks ago, ahead of their cookbook that is coming out this season with commenter favorites, they did a big spread of the dozen top-rated recipes. Sometimes I am underwhelmed by what comes through as the popular recipes there, but they do have a huge, huge, audience so I am listening. Paging through, this salmon jumped out at me. I had salmon in the freezer, and coconut and miso are also stocked and favorite flavors here. For non-salmon folks, I think some chicken thighs could be an alternative, or even some seared slabs of extra-form tofu for our veggie friends.

It came together so quickly, I had most things, and it reminded me recipes with simple, short lists of ingredients can still hit the spot.

Recipe adapted from Kay Chun for the NY Times.