This recipe is for any parent interested in expanding his or her children's dipping repertoire beyond ketchup. (Decoded: Pretty sure this is for everyone!) The sriracha-spiked mayo has some serious umami action, without being too spicy, and takes seconds to come together.

Serves 4


  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. honey
  • Salt to taste
  • 1 1/2 pounds salmon fillets, cut into four 6-ounce pieces
  • 1 bunch of asparagus, trimmed, chopped and tossed with olive oil, salt and pepper
  • 1/3 cup mayonnaise
  • 2 tsp. sriracha (or, to taste)
  • 1 tsp. chopped, fresh chives, plus more for garnish


    Preheat oven to 400° F.

    In a small bowl, whisk together the olive oil, lemon juice, honey and salt. In a shallow roasting pan or rimmed baking sheet, nestle the fillets among the prepared asparagus pieces, brush with the olive-oil mixture and roast for 10 to 15 minutes, until the salmon is cooked through and the asparagus looks crispy but not burned.

    Meanwhile, in a small bowl stir together the mayonnaise, sriracha and chives. Serve the salmon and asparagus with a dollop of the sauce on the side. Garnish everything with more chives.

    From the book Dinner: The Playbook by Jenny Rosenstrach. Copyright © 2014 by Jenny Rosenstrach. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.

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