Tired of winter soups and hearty casseroles?

Johnson County Community College student chef Cin Larson has just the antidote with her recipe for Grilled Asian Salmon. The salmon, rice and sautéed vegetable combination is light enough to evoke the warmer days ahead, but just hearty enough to satisfy a winter appetite.

It goes together in just 30 or 40 minutes, making it an elegant, yet easy after-work meal for the family.

She suggests following the process professional chefs use when making this meal: Have all the ingredients ready to go before you start cooking.

• Peel the ginger with the dull edge of a knife. If it’s soft, you may need to use the sharp edge.

• Remove cilantro leaves from the stem by holding the stem and shaving down the leaves with a knife before chopping.

• Roll the oranges before zesting, and juice them once they’ve been zested.

• Clean as you go.

Larson advises cooks to marinate the salmon at room temperature to avoid the hazard of putting cold meat on the grill. If it’s too cold to fire up the grill outside, use a stovetop grill plate, she says.

Larson said that though people can be intimidated by Asian cooking, they shouldn’t be. The ingredients typically are available in the grocery store every single day. Or you can check out an Asian market.

Cooks who would like to experiment with combining seasonings might want to check out “The Flavor Bible” by Andrew Dornenburg and Karen Page, Larson said. The book outlines tried-and-true food and flavor combinations, and it’s often her starting point for recipe development.

“If you want to know what to cook with kumquats, it’s there,” Larson said.

Grilled Asian Salmon With Jasmine Rice, Sautéed Broccoli and Mushrooms

Makes 4 servings

1 cup orange juice

Zest of 1 orange

2 teaspoons fish sauce

1/3 cup soy sauce

1-2 tablespoons sesame oil

3 sliced green onions

1 tablespoon sesame seeds

4 (6-ounce) salmon fillets

2 cups water

1 tablespoon cornstarch

Salt and pepper to taste

2 cups jasmine rice

1 tablespoon finely chopped ginger

1 tablespoon finely chopped shallots

2 teaspoons finely chopped garlic

2 tablespoons chopped cilantro

6 ounces shiitake mushrooms, roughly chopped

6 ounces broccoli, roughly chopped

1 tablespoon canola oil

Mix together orange juice, orange zest, fish sauce, soy sauce, sesame oil, green onions and sesame seeds. Add salmon fillets; marinate at room temperature for 30 minutes.

Meanwhile, prepare jasmine rice. Rinse rice with cold water until water runs clear to remove excess starch from rice. Place in pan with just enough water to cover the rice by 1 inch. Bring to boil; simmer 15 minutes. Add finely chopped ginger, shallots, garlic and cilantro. Set aside.

While rice is cooking, prepare mushrooms and broccoli. Blanch broccoli. Heat canola oil in a medium skillet; add broccoli and mushrooms, then sauté until crisp-tender, about 2 minutes.

Grill salmon over medium heat until fish flakes easily when tested with a fork, about 4 to 5 minutes on each side.

While fish is cooking, place remaining marinade in saucepan; bring to a boil. Mix 1 tablespoon cornstarch with water; add to marinade and simmer until sauce is thickened. Add salt and pepper to taste.

To serve, place rice, vegetables and salmon on plate, then add glaze.

Per serving: 830 calories (18 percent from fat), 17 grams total fat (3 grams saturated), 91 milligrams cholesterol, 126 grams carbohydrates, 49 grams protein, 942 milligrams sodium, 8 grams dietary fiber.

ABOUT THE COLUMN

Cooking 101 is a column exclusive to The Star designed to introduce home cooks to basic cooking techniques. The recipe, food styling and photography involve culinary students and instructors in the Johnson County Community College Hospitality Management classes.

THE STYLIST

Recipe and food styling by Cin Larson, 39, a third-semester student in the Johnson County Community College food and beverage management program.