​1 can (14 ounces) chicken broth
¼ cup water
1 cup long-grain white rice, rinsed
2 tablespoons butter
1 teaspoon salt, divided
¼ cup ketchup
¼ cup hoisin sauce
¼ cup rice vinegar
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
4 teaspoons Asian chili-garlic sauce
2 teaspoons ground ginger
8 ounces broccoli florets, cut into 1½-inch pieces
4 ounces sliced shiitake mushrooms
3 tablespoons vegetable oil
4 center-cut skinless salmon fillets (6-8 ounces each), 1 to 1½ inches thick
2 green onions, sliced
 
1.  Preheat oven to 400 degrees.  In a broiler-safe 9x13 inch baking pan, stir together chicken broth, water, rice, butter, and ½ teaspoon salt.  Tap pan on counter and shake gently to settle rice.  Cover tightly with foil and bake until rice is tender, about 30-35 minutes.
 
2.  While rice bakes, stir together sauce ingredients (ketchup through ginger) and set aside.
 
3.  Remove pan from oven and heat broiler.  Carefully remove foil and discard.  In a large bowl, toss together broccoli, mushrooms, oil, and remaining salt.  Arrange salmon fillets, skinned side down, along edges of pan.  Drizzle fillets generously with sauce and spread to coat with pastry brush.  Set aside remaining sauce.  Arrange vegetables in center and corners of dish to cover rice.
 
4.  Return dish to oven and broil until vegetables are dark and centers of fillets reach 135 degrees, 10-12 minutes.  Garnish with green onions and additional sauce. 
 
Revised November 2020

​1 tablespoon olive oil
1 large shallot, minced
¼ cup red-wine vinegar
¼ cup whole-grain mustard
¼ cup packed brown sugar
salt
pepper
4 center-cut skinless salmon fillets (6-8 ounces each), 1 to 1½ inches thick
 
1.  Heat broiler, with rack in top position, and line a baking sheet with foil. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute.  Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat.
​
2.  Place salmon fillets on prepared pan and season with salt and pepper.  Spoon about ½ cup glaze onto salmon, without touching raw fish with spoon, and brush to coat with pastry brush.  Broil until glaze is bubbling and fish is opaque throughout, 8 to 10 minutes.  Drizzle remaining glaze over fillets before serving.
 
Added May 2020

​8 ounces penne or rotini
4 tablespoons butter, divided
3 cloves garlic, minced
1 pound large shrimp, peeled, deveined and patted dry
salt
red pepper flakes
3 tablespoons minced fresh parsley, divided
2 tablespoons flour
1 ½ cups milk
½ cup chicken broth
1 cup shredded mozzarella, divided
½ cup shredded parmesan cheese, divided
1 cup chopped tomato
 
1.  In a large pot of salted water, cook pasta until al dente; drain and set aside.
 
2.  Meanwhile, preheat oven to 375.  Heat 2 tablespoons butter over medium in a large ovenproof skillet.  Add garlic and shrimp; season with salt and red pepper flakes to taste, and 2 tablespoons parsley.  Cook, tossing, until shrimp is pink throughout; transfer shrimp and garlic to a bowl and set aside.
 
3.  Heat remaining butter in same skillet; whisk in flour and cook, stirring, for 2 minutes.  Whisk in milk and chicken broth until smooth and thickened.  Remove from heat and stir in ¾ cup mozzarella and ¼ cup parmesan.  Return shrimp and garlic to skillet along with pasta and tomatoes; toss to coat.  Sprinkle with remaining cheeses and bake for 15 minutes or until cheeses melt.  Broil for 5 minutes, then let stand for 5 minutes before serving. 

Revised November 2017

​1 center cut salmon fillet (1 pound)
1 tablespoon olive oil
salt and pepper
¼ cup butter, softened
2 tablespoons capers, rinsed and drained
1 tablespoon dried dill
1 teaspoon Dijon mustard
 
1.  Place a well-seasoned cast iron skillet in cold oven; preheat oven and skillet to 450 degrees.  Brush both sides of salmon with olive oil; season with salt and pepper. 
 
2.  When oven reaches 450 degrees, carefully remove skillet.  Place salmon in skillet skin side down and return to oven.  Roast 12-14 minutes or until fish reaches 135 degrees inside and flakes with a fork.  Meanwhile, stir together remaining ingredients, seasoning with additional salt and pepper.  Set aside.
 
3.  Remove skillet from oven; set aside for 5 minutes.  Place a baking dish just large enough to hold fillet in oven to warm.  Carefully transfer salmon to warmed dish; spoon butter mixture over fish. Return to oven for 5 minutes or until butter is melted and salmon is cooked through. Spoon butter and capers evenly over fish before serving. 
 
4.  Maple-soy glaze can be substituted for caper-dill mixture:  mix together ¼ cup pure maple syrup, 2 tablespoons soy sauce, 1 minced green onion, ½ teaspoon grated fresh ginger and red pepper flakes to taste. 
 
Revised November 2017