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Dinner can be just a flash in the pan

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From Martha Stewart Living

Distributed by The New York Times Syndicate

What’s for dinner?

Easy to prep (and quick to clean up, too), these meals made in just one skillet or dish are a slam dunk on any night. Bright combinations, like lemon-coriander salmon fillets nestled in creamy bacon orzo, turn timesavers into flavor-packed triumphs.

Salmon and Creamy Orzo

Servings: 4

Preparation time: 45 minutes

2 1⁄2 ounces bacon, cut into 1⁄4-inch pieces (1⁄2 cup)

1⁄2 medium onion, chopped (3⁄4 cup)

2 celery stalks, thinly sliced (3⁄4 cup)

1 cup orzo

1⁄2 teaspoon grated lemon zest, plus 1 tablespoon fresh juice and lemon wedges for serving

3 cups low-sodium chicken broth

Kosher salt and freshly ground pepper

1⁄2 teaspoon ground coriander

4 skinless salmon fillets (each 4 ounces)

1⁄2 small head radicchio, cored and sliced (2 cups)

1. Heat oven to 450 F. Combine bacon, onion and 1/4 cup celery in a large straight-sided skillet over medium-high; cook, stirring, until bacon is beginning to brown, about 5 minutes. Add orzo; cook, stirring, 1 minute. Stir in lemon juice and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, 8 minutes.

2. Stir together coriander, zest, 1 teaspoon salt and 1/4 teaspoon pepper. Season fish with spice mixture and nestle into orzo in skillet; cover and transfer to oven. Bake until fish is just cooked through, 5 to 6 minutes; transfer fish to a plate. Let orzo cool 5 minutes, then stir in radicchio with remaining 1/2 cup celery just until wilted. Return fish to skillet and serve, with lemon wedges.

Pork, Mushroom and Artichoke Fricassee

Servings: 4

Preparation time: 45 minutes

1 pork tenderloin (1 pound), cut into 2-inch rounds

Kosher salt and freshly ground pepper

1⁄4 cup unbleached all-purpose flour

3 tablespoons unsalted butter

8 ounces mixed-mushroom blend (sliced, if large)

1 tablespoon minced garlic (from 2 cloves)

1 tablespoon Dijon mustard

2 cups low-sodium chicken broth

1 can (15 ounces) artichoke-heart quarters, drained (about 1 cup)

1⁄4 cup heavy cream

Chopped flat-leaf parsley, for serving

1. Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.

2. Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.