Who isn’t thrilled by broccolini? It’s a darling vegetable that’s edible from tip to tail. Fans of broccoli will become giddy. The recipe for “Lime- and Honey-Glazed Salmon with Basmati and Broccolini,” from the October 2009 issue of Bön Appetit, promised me deliciousness via my single cast-iron pan. My salmon did cook perfectly, with a great “rich” flavor that was intensely limey, but not unbearably so. Very addictive flavors here.

I needed 4 organic limes to produce 2 Tbsp. of zest; less than 2 limes produced 1/4 cup lime juice. Instead of using cilantro, I used fresh basil. I imagine any green leafy herb will do here, as long as you like it. Now I used brown basmati rice, which needed to bake in the oven for 30 minutes (rather than the 10 minutes suggested in the recipe). Consequently, I needed an extra 1/4 cup broth (I used vegetable-bouillon broth instead of chicken broth).

I do enjoy the satisfaction of cooking a whole meal in a single pan. Here, it’s comfortable and very tasty. And the broccolini! Treat yourself to it.

Salmon Fillets (16 oz.) = $10.80
Broccolini = $2.16

RECIPE: rice, salmon, and broccolini absorb an addictively intense, rich lime broth
PREP TIME: how quickly can you zest some limes? you might eat in 60 minutes or so
TASTE: sweet honey and shallots and broccolini, tangy lime and soy sauce, heartily pleasing basmati rice and salmon

Next time, I’ll prepare “Crispy Fish Sticks with Tartar Sauce,” from Cook’s Illustrated’s Notes from the Test Kitchen, September 2008, along with “Escarole & Butternut Squash Salad with Chipotle-Ranch Dressing,” from the October 2009 issue of Cuisine at Home (recipe below). Come back to my site on Saturday, March 20, to see my results with this meal.

Escarole & Butternut Squash Salad with Chipotle-Ranch Dressing
Makes 4 servings; Total time: 1 hour

For the Squash:
3/4 lb. butternut squash
1 Tbsp. extra-virgin olive oil
Kosher salt and black pepper

For the Dressing:
1/2 clove garlic
1/4 tsp. kosher salt
1/4 cup mayonnaise
1/8 cup buttermilk
1 Tbsp. fresh lime juice
1 tsp. honey
1/4-1/2 tsp. minced chipotle chile pepper in adobo sauce

For the Salad:
1/2 head escarole, chopped (about 4 cups)
1/4 cup dried cranberries
1/8 cup  toasted pine nuts, coarsely chopped

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil.

Peel skin from squash. Cut squash in half and scoop out seeds. Cut flesh in 1 1/2-inch chunks; toss with oil, salt, and pepper. Roast squash on the baking sheet until browned, 25-30 minutes. Cool squash to room temperature.

Mince garlic with the 1/4 tsp. salt, then place in a medium bowl. Whisk in mayonnaise, buttermilk, lime juice, honey, and chipotle until dressing is emulsified. Refrigerate dressing until ready to serve, or up to 2 days.

Toss escarole with desired amount of dressing. Top salad with roasted squash and cranberries; garnish with pine nuts.