Bright Flavors in the Dark Months

After the sparkle from the holiday fades, I find myself craving brightness — a little sunshine in the middle of winter. The world outside might still be gray, but the kitchen doesn’t have to be. This is the season when I reach for brightness in flavor as well as color — the zing of lime, the heat of chili, earthy sweetness of coconut. Reminders that comfort doesn’t have to be heavy, and that warmth can come from the plate as much as from the sun.

When I’m cooking in January and February, I look for balance: something comforting yet alive with flavor. This month’s dish is exactly that — salmon gently poached in a coconut-gochujang broth, served with jasmine rice and a bright, quick-pickled vegetable salad finished with fresh herbs. It’s a meal that feels restorative and refreshing all at once: tender fish, aromatic rice, and crisp vegetables with just enough acidity to wake everything up.

Those same flavors — citrus, a little heat, and a sense of lightness — were what stayed with me from a quick trip to Playa del Carmen this winter. Passion fruit showed up everywhere — spooned fresh, stirred into drinks, and paired with chili and lime in ways that are effortless and bright. Back home, I recreated the passion fruit and mezcal cocktail I couldn’t get enough of. It’s smoky, tart, and unexpected — a simple way to hold onto a hint of sunshine when the evenings are still long.

Salmon Poached in Coconut-Gochujang Broth

Jasmine Rice & Quick-Pickled Vegetables

(vegan option below)

Broth

• 1 Tbsp olive oil or coconut oil

• 2 garlic cloves, thinly sliced

• 1-inch piece fresh ginger, unpeeled and thinly sliced

• 2 scallions, thinly sliced

• 1 T gochujang (or to taste– use mild spice if you’re sensitive)

• 1 can (13.5 oz) coconut milk (rich coconut milk not light or sweetened)

• 1 cup vegetable or chicken broth

• 1 Tbsp fish sauce (or soy sauce / tamari for vegetarian)

• Juice of ½ lime

• Salt & Pepper to taste

Protein

• 4 salmon fillets (5–6 oz each, skin removed) – seasoned with salt &  pepper

• Vegetarian options:

  • 1 block store-bought smoked tofu, sliced into 4 portions

  • 2 cups roasted sweet potato cubes plus lightly seared baby bok choy halves

Jasmine Rice

• 1 cup jasmine rice : 1.5 cups water or stock

• pinch of salt

• ½ lime squeezed and dropped in the pot or rice cooker

Quick-Pickled Vegetable Salad

• 1 cup thinly julienne or shaved carrots

• 1 cup cucumber

• ½ cup rice vinegar

• 1 Tbsp sugar (omit if your rice wine vinegar is seasoned)

• 1 tsp finely minced Calabrian chili in oil (or pickled chilies of choice)

• 1 tsp finely grated fresh ginger

• Zest and juice of ½ lime

• 3 Tbsp rough-chopped fresh cilantro

• 3 Tbsp rough-chopped fresh mint

• 2 Tbsp thinly sliced scallion greens (tops only)

• Salt & Pepper to taste

Method

1. Prepare Pickled Vegetables

   1. Whisk vinegar, sugar, salt, ginger, lime zest, and chili until dissolved. Add vegetables, herbs, and scallions.

   2. Toss gently and let sit  10 - 15 minutes  (you can make it and refrigerate several hours ahead. I prefer it fresh crunchy)

   3. Save the herbs until it’s time to serve at that time strain the vegetables from liquid and stir the herbs in at the last minute.

2. Make Broth

   1. Warm oil in a wide sauté pan over medium heat. Add garlic, sliced ginger, and scallions; cook gently until fragrant.

   2. Add the broth and coconut milk, then stir in the gochujang and finish with the fish sauce (or soy sauce/tamari, if preferred).

   3. Simmer for 5–7 minutes. Season with lime juice, salt, and pepper to taste.

3. Cook Fish or Tofu

   1. Salmon: Nestle fillets into the gently simmering broth. Cover and cook 6–8 minutes, until just opaque (8-10 mins if you prefer it cooked through)

   2. Smoked tofu: Warm gently in the broth before serving.

   3. Sweet potato & bok choy: Roast sweet potatoes until tender; sear bok choy briefly. Warm both in the broth just before serving.

4. Serve

   1. Spoon jasmine rice into shallow bowls.

   2. Ladle over warm broth and top with salmon (or vegetarian option).

   3. Finish with strained pickled vegetables mixed with fresh herbs

Chef’s Note:

Leaving the ginger unpeeled adds subtle earthiness to the broth.

Passion Fruit & Mezcal Cocktail (N/A adjustment below)

Winter Sun 

Makes 1 cocktail (or mocktail)

Ingredients

• 2 oz mezcal

  (or non-alcoholic tequila/mezcal alternative)

• ¾ oz passion fruit purée or nectar (mango works too  if you can’t find passionfruit – it will be a bit sweeter)

  (fresh passion fruit pulp if available)

• ½ oz fresh lime juice

• ½ oz honey syrup (1:1 honey + warm water)

• Small pinch Tajín Clásico

• 1 dash Peychaud’s bitters (optional)

Method

• Shake all ingredients with ice vigorously

• Pour ice and all into a rocks glass

• Garnish with a lime wedge

*N/A Adjustment:

Use a non-alcoholic tequila or mezcal alternative and omit bitters if needed. The drink stays bright, citrus-forward, and refreshing.