For the past few days, I've been cooking an awful lot of tomato sauce for an upcoming recipe, and that's meant having my oven on for hours on end in the middle of August. (Some of you are probably wondering, Why the heck is this guy using an oven to make tomato sauce? You'll just have to wait for an answer next week.) Suffice it to say, it's not exactly the best way to keep my un-air-conditioned apartment cool. Which got me thinking about toaster ovens and how useful they can be for baking and broiling small amounts of food without turning your home into a sauna.
And that led me to this article of Kenji's from a couple years ago about how to make miso-glazed salmon in a toaster oven. This is the perfect time of year to bring it back to the surface and remind everyone that you don't always have to turn your oven on just to do a little cooking.
In this recipe, the salmon is first rubbed in a mixture of miso, soy, sake, sugar, and oil, and then either cooked immediately, or left to marinate for up to a couple days. To cook, it's set on foil in a toaster and broiled until the glaze is browned and charred and the salmon is perfectly cooked. Clean up is a breeze, and you won't be standing in a puddle of your own sweat just to make it.
I, on the other hand, will be standing in a puddle of my own sweat, because I don't have the counter space for a toaster oven. Just promise to think of me while you enjoy your gorgeous piece of buttery fish in the cool evening breeze, because I'm suffering with these tomatoes for you.*
*Not really true, I'm suffering with these tomatoes for myself, because I love them, but I'll be nice and tell you everything I learn.