Let me tell you something about Alex Guarnaschelli, the Food Network star who's not just about the cameras. When she's at home in her kitchen, it's all about letting the ingredients guide the meal. "Cooking isn’t about rigid rules or blueprints," she says. "Sure, a recipe is there to help, but it’s more of a suggestion. Feel free to improvise with your ingredients—but remember, technique is non-negotiable." Guarnaschelli, who’s collaborated with her daughter Ava on the new book Cook It Up, invites you to try these three delicious recipes tonight and let your creativity shine!
Delicious Miso-Glazed Salmon Bowl
(serves 2)
For this dish, we’re talking about a comforting bowl of jasmine rice topped with perfectly cooked salmon and a tangy miso glaze. Here's what you'll need:
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3⁄4 cup jasmine rice
1 lime
1 ⁄2 cup mirin
1 tbsp. sugar
1 tbsp. sesame seeds
1 small English cucumber, cut into rounds
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2 tbsp. white miso paste
1 tbsp. soy sauce
3 tbsp. canola oil
2 (4 oz.) portions of skin-on salmon, bones removed
Directions:
1. First things first, preheat your oven to 375°F. Get your oven-safe pan ready by boiling 1 1⁄2 cups of water. Once boiling, add the rice and a pinch of salt, then bring it back to a boil. Cover the pan and pop it in the oven for 14 minutes. Once it's done, remove it, mix in the zest of a lime, and cover it again while you move on to the next steps.
2. In a separate bowl, combine the mirin, sugar, sesame seeds, and cucumber rounds. Cover it up and let it chill in the fridge for about half an hour.
3. Squeeze the juice of a lime into a bowl. Whisk in the miso paste, soy sauce, and one tablespoon of canola oil. Lay your salmon fillets skin-side up on a baking sheet lined with parchment paper, and spoon the marinade generously over them. Cover and refrigerate for another 30 minutes.
4. Heat two tablespoons of oil in an oven-safe skillet over medium heat. Once the oil is hot, add the salmon fillets, skin-side down. Cook on the stove for about three minutes, then transfer the skillet to a 350°F oven and roast for eight minutes.
5. Meanwhile, bring the leftover marinade to a boil and let it simmer for a couple of minutes. Once the salmon is done, divide the rice, cucumber, and salmon between two bowls, pour the reduced marinade over the fish, and serve immediately.
PER SERVING: 607 calories, 27 grams protein, 61 grams carbs, 2 grams fiber, 27 grams sugar, 32 grams fat.
Cast-Iron Paprika Chicken
(serves 2)
When it comes to chicken, sometimes simplicity is key. This recipe combines the smoky, earthy flavors of paprika with tender chicken breasts, sautéed vegetables, and a splash of white wine for a dish that’s both hearty and elegant. Here’s what you’ll need:
2 (6 oz.) boneless, skin-on chicken breasts
1 ⁄2 tsp. paprika (any kind)
2 tbsp. olive oil
2 large garlic cloves, grated
1 small yellow onion, halved and thinly sliced
8 oz. white button mushrooms, stemmed and sliced
1 ⁄2 cup white wine
Zest and juice of 1 lemon
Directions:
1. Start by seasoning your chicken breasts with a pinch of salt. Use a fine-mesh strainer to evenly dust them with paprika, ensuring a light, even coating.
2. Heat the olive oil in a large cast-iron skillet over medium heat until it begins to smoke. Carefully remove the skillet from the heat and place the chicken breasts in the pan, leaving some space between them. Return the skillet to the heat and cook the chicken for seven minutes. Flip the breasts and continue cooking until the internal temperature reaches 165°F, which should take another five to seven minutes. Once done, transfer the chicken to a plate.
3. Discard all but a little of the grease from the skillet. Add the grated garlic, sliced onion, and mushrooms, along with a pinch of salt. Sauté over medium heat for three to five minutes, until the vegetables are softened. Pour in the white wine and reduce the liquid until almost all of it has evaporated. Stir in a splash of water, along with the lemon zest and juice, and turn the heat down to medium-low.
4. Return the chicken breasts to the skillet, spooning the sauce over them to warm through. Serve the chicken with the flavorful sauce drizzled generously over the top.
PER SERVING: 554 calories, 54 grams protein, 15 grams carbs, 3 grams fiber, 5 grams sugar, 27 grams fat.
Swordfish With Lemon-Caper Sauce
(serves 4)
This dish is all about rich, buttery flavors balanced with the tang of lemon and capers. Swordfish fillets are seared to perfection and served with a creamy, zesty sauce that’s as elegant as it is easy to make. Here’s what you’ll need:
1⁄2 stick unsalted butter, sliced
3 shallots, cut into 1 ⁄4″-thick rounds
2 bay leaves
1 tbsp. brined capers, drained
1 cup white wine
Zest and juice of 1 lemon
2 tbsp. olive oil
4 (6 oz.) swordfish fillets
Directions:
1. Begin by melting one tablespoon of butter in a large, oven-safe sauté pan over medium-low heat. Add the sliced shallots, bay leaves, capers, and a pinch of pepper to taste. Cook, stirring occasionally, for five to eight minutes until the shallots are softened. Pour in the white wine and reduce the liquid until only about two tablespoons remain, which should take three to five minutes. Gradually whisk in the remaining butter in small increments, ensuring it emulsifies into the sauce. Once the sauce is smooth and creamy, season it with salt, lemon zest, and juice. Transfer the sauce to a bowl and discard the bay leaves.
2. Preheat your oven to 350°F. Heat the sauté pan over medium-high heat and add the olive oil. Season the swordfish fillets with salt. Once the oil begins to smoke lightly, remove the pan from the heat and carefully add the swordfish, leaving space between the fillets. Return the pan to the heat and cook for two to three minutes. Flip the fillets and transfer the pan to the oven, baking for five to eight minutes until the fish is cooked through.
3. Remove the pan from the oven and spoon the lemon-caper sauce generously over the swordfish fillets. Serve immediately, savoring the perfect balance of flavors.
PER SERVING: 484 calories, 44 grams protein, 4 grams carbs, 1 gram fiber, 1 gram sugar, 27 grams fat.
