Try going 'full bowl' for quick, comforting weeknight dinners

Confession: For most weeknight meals at home, I no longer use a plate. That doesn't mean that I'm chewing over the sink — merely that I've gone “full bowl.” The ceramic one I picked up at a craft show in Baltimore has a flat bottom and straight, two-inch-tall sides, which means I can cut things in it. And it has the magic ability to turn what I'm eating into comfort food.

It also happens to be just the ticket for this recipe, which blends a few Asian pantry ingredients with a little citrus, some fresh greens and a zippy ginger-lime vinaigrette. This is soft food but feels substantial. Regarding this salmon preparation: The word “foolproof” comes to mind.

The original recipe calls for one full six-ounce skinless fillet per serving, but we found that was way more than needed; you could get by with just two of them for four servings. Make a trio, though, as we recommend, and you'll have the option of extending the salad into next-day leftovers.