Lemon and fish can’t go wrong, and the recipe for “Miso Salmon with Asparagus and Carrots,” from Martha Stewart, is surprisingly quick to cook.

I’ve played with these flavor combos many times before, on CamilleCooks. Couscous is always easy to prep, and these vegetables are easy to chop. Enjoy the rewards, here.

Couscous (1 cup) = .70¢
Lemon (1) = .86¢
Scallions (1 bunch) = $3.31
Carrots (4) = $1.21
Salmon (4 fillets) = $13.12
Asparagus (1 lb.) = $3.72

PREP TIME: soak couscous, chop veg, cook fish in less than an hour
TASTE: lemon, salmon, carrots, scallions, asparagus atop pillowy couscous

Next time, I will try the divine “Sweet Corn Madeleines,” from the May/June 2018 issue of Bake From Scratch. Come back to my site next week, to share these with me.

Sweet Corn Madeleines
Bake From Scratch, May/June 2018
Makes 12

1 1/2 eggs
1/4 cup sugar
1/2 cup fine yellow cornmeal
1/2 tsp. baking powder
1/2 tsp. fine sea salt
3/4 cup fresh sweet corn kernels
6 Tbsp. unsalted butter, melted and cooled
Garnish: confectioners’ sugar

Preheat oven to 370 degrees F. Butter and flour one 12-cup madeleine pan.

In a medium bowl, whisk together eggs and granulated sugar. In a small bowl, stir together cornmeal, baking powder, and salt. Add cornmeal mixture to egg mixture, whisking until combined. Add chopped corn and melted butter, stirring until well combined. Spoon batter into prepared cups, filling almost to top but not overflowing.

Bake until lightly golden and madeleines spring back when lightly pressed in center, 10 minutes. Remove from oven, and release madeleines. They should pop right out. If not, gently loosen with the tip of a knife or a wooden pick. Serve warm or room temperature; sprinkle with confectioners’ sugar, if desired.