I found a recipe in December's issue of Bon Appétit that is worthy of sharing. I'm sure there are more sharable recipes in this issue, but I've only made one so far. It's a plate full of salmon and a vegetable mixture all topped with a great sauce perfect for a chilly night.
It's a little complicated, so it probably won't due for a weeknight, but if you prepare ahead and have all the stuff measured and chopped before you start cooking, it goes smoothly and really doesn't take more than 30 or 35 minutes. Yum.
You can make some adjustments to simplify because here's what I think—I think if you pass on the salmon and double up on the stuff in the veg pot, you'll have a great meal. You might want to serve the stuff over a bowl of brown rice, or just eat it as is. Don't skip the sauce, though. It's a keeper. Pour it over everything but dessert.
Roasted Salmon with Yam, Swiss Chard, Cabbage, and Red Wine Sauce
2 cups dry red wine (I used Marsala instead and used less. I made the difference up with the broth)
2 cups vegetable broth
2 medium shallots, chopped
3 garlic gloves, roughly chopped
2 fresh parsley sprigs
1 fresh rosemary sprig
2 fresh thyme sprigs
12 black peppercorns
1 tablespoon unsalted butter, softened
1 teaspoon flour
2 tablespoons olive oil
1 3-oz package pancetta, chopped
2 cups yams, peeled and diced into 1/3-inch cubes
2 cups thinly sliced Swiss chard with center ribs removed
2 cups thinly sliced green cabbage
1 tablespoon butter
1/4 cup dry vermouth or white wine
1 cup vegetable broth
2 tablespoons olive oil
4 6- to 8-oz. salmon fillets
For sauce: combine all but the butter and flour in a small sauce pan. Bring to a boil. Reduce heat and simmer until reduced to 1/2 cup, about 35 minutes. While it's simmering, cook the vegetables.
For vegetables: in a large sauce pan, heat oil over medium-high heat. Add pancetta and cook until browned and crisp, about 5 minutes. Stir in yams, chard, and cabbage and stir until softened, about 5 minutes. This would be a good time to start cooking the salmon so everything finishes at the same time. Stir in the butter and vermouth and simmer until almost all liquid is absorbed, about 2 minutes. Add broth and bring to boil. Reduce heat and simmer until vegetables are tender and most of the liquid is absorbed, about 5 minutes. Season to taste with salt and pepper.
For fish: In a heavy skillet, heat 2 tablespoons oil over medium-high heat. Season salmon fillets with salt and pepper and cook skin side up until browned, about 4 minutes per side.
Back to the sauce: whisk the flour in with the softened butter and whisk in the reduced sauce.
To serve: divide the vegetable mixture and the salmon between four plates and drizzle with the sauce.