It’s that time of year when you might find yourself adrift in the culinary doldrums. It’s easy to feel that way. The rich, sweet, creamy treats of the holidays are behind you, and you are looking forward to the fresh tastes of spring. But you have to weather winter first. On top of that, your taste buds might be dulled by a cold or flu. It’s crummy outside. Nothing feels quite right, including your plans for dinner.

You can find just the inspiration you need in Asian cuisine. Light, satisfying, flavorful Asian cooking can get you through the doldrums and put the wind back in your (culinary) sails.

“Simple Asian Meals” (Rodale, 2012) by the renowned Nina Simonds arrives just in time. It’s “all about convenience, enjoyment and health,” writes Simonds.

If you follow her basic tips about keeping your pantry well-stocked, making large batches of staples like grains and freezing them in family-sized portions, you can cook up healthful Asian delights on any night. Now that foods such as fish sauce and star anise can be found in many good-sized supermarkets, shopping is a breeze.

If cooking Asian seems like a stretch, this is the book for you. Simonds breaks it down into simple steps, most of which are extremely accessible to even the least adventurous eaters. There are plenty of relatively mainstream recipes such as orange-maple salmon, garlic steak tips and barbecued chicken, as well as more exotic fare such as multicolored tofu salad with miso dressing and golden tempeh noodle salad. Take your pick.

These recipes are guaranteed to make your taste buds say “hey!” and to light up your kitchen during dark winter nights.

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SIDE DISH

Spicy Orange Fennel Slaw

For the dressing

2 teaspoons chopped or grated orange zest

1/2 cup fresh orange juice

2 tablespoons minced fresh ginger

1 tablespoon extra-virgin olive oil

1 tablespoon rice vinegar

1 tablespoon chopped garlic

1 1/2 teaspoons sugar

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

For the slaw

2 fennel bulbs (about 1 1/2 pounds)

2 large seedless oranges

Whisk together all the dressing ingredients in a bowl.

Trim root ends of the fennel and cut away and discard the stalks, reserving the fronds (leaves). Cut fennel bulbs in half, and cut out and discard the cores. Thinly slice the bulbs. Coarsely chop the fronds and set aside.

Peel oranges and cut away any white pith. Separate into sections and cut each section in half. Mix orange sections with the coarsely chopped fennel bulbs and a handful of chopped fronds in a serving bowl.

Taste dressing, adjusting if needed. Pour over fennel and orange sections and toss to coat. Cover and refrigerate to chill slightly.

Yields four servings.

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MAIN DISH

Orange-Maple Salmon

3 tablespoons olive or canola oil, or olive oil spray for the grill, broiler pan or stovetop grill pan

For the sauce

1 1/2 tablespoons orange zest

1/2 cup fresh orange juice

1 1/2 tablespoons fresh lemon juice

1/4 cup soy sauce

2 tablespoons pure maple syrup

1 1/2 tablespoons minced fresh ginger

For the salmon

1 skin-on salmon fillet (about 1 1/2 pounds) or 4 salmon steaks (about 1 inch thick and 6 ounces each), rinsed and drained (Trout, tilapia, halibut or swordfish can be substituted for salmon.)

If grilling, prepare a charcoal or gas grill for direct grilling over medium-high heat. Coat the grill racks with the oil or cooking spray. Alternatively, coat a broiler pan or stovetop grill pan with oil or spray. If using the broiler, preheat to high, setting a rack 4 to 6 inches from the heat source. If using a stovetop grill pan, make sure it is thoroughly heated over medium-high heat before you start cooking.

To make the sauce, mix all sauce ingredients in saucepan and bring to a boil over medium-high heat. Reduce heat slightly and simmer five minutes. Pour half the sauce into a bowl and cool slightly. Keep the other half warm.

Arrange salmon in one layer in a shallow pan, add cooled sauce and turn fish so all sides are coated. If using a fillet, place skin-side up. Cover with plastic wrap and marinate 15 minutes.

Cook salmon on the grill, under the broiler or on the stovetop grill pan until the flesh is opaque, turning once and brushing during cooking with the sauce left in the pan. Total cooking time should be 12 to 15 minutes.

Remove salmon carefully from the cooking surface. Serve with warm sauce spooned on top.

Yields four servings.