Five Weeknight Dishes: Easy dinners that make good use of ketchup, mustard and mayonnaise

By Mia Leimkuhler, The New York Times

I always have mayonnaise, mustard and ketchup in my fridge. Multiples of each, more like it: I have plain mayo and Kewpie, Dijon, whole-grain and ballpark yellow mustards, as well as a bottle of ketchup so large it really counts as two. So this week’s selection of easy and fast recipes features meals that lean on these classic condiments for flavor and depth. (I’m also including a delightful pickle soup recipe because I always have a massive jar of half-sours on hand.)

1. Miso-Mustard Salmon

In this single-skillet recipe, miso and Dijon mustard create a one-two punch of salty and spicy to balance the sweetness of salmon and cabbage. Slather the mighty combination on the salmon fillets, sprinkle with sesame seeds for crunch, then roast on top of caramelized, crisp-tender cabbage. Serve with steamed rice or sweet potatoes if you like, then use the remaining sauce to drizzle over everything. The t...