Tag: Salmon

Four Spice Salmon

On By lukephillaryhIn Ode to NYT1 Comment
Salmon with four spices Mark Bittman recipe
Lil squeeze of lemon, always a good addition

Hillary is the recipe-finding maven in this relationship. She digs through our small cookbook collection or searches online to make sure we don’t fall into cooking monotony . I have a much simpler approach: Mark Bittman. I’ve used his workhorse of a cookbook, How to Cook Everything, since 7th grade when I made crab cakes for Mother’s Day. This Four Spice Salmon recipe is quintessential Bittman: simple, quick, and delicious. It’s salmon + cumin/nutmeg/coriander/cloves. Period.

My words of advice for anyone looking for a midweek meal: when in doubt, Bittman is best.

Ingredients:

  • 4 6-ounce salmon fillets > Bittman suggests aiming for equal sized fillets, best to go for center cut
  • salt & peppa
  • 1 TBS coriander
  • 1/4 tsp ground cloves
  • 1 1/2 tsp cumin
  • 1 tsp nutmeg
  • 2 TBS neutral oil (grape seed, peanut, canola, etc.)

Directions:

  1. Season your fillets with salt and pepper on both sides.
  2. Combine all the spices and press spice mixture onto the top of each fillet.  Should be completely covered, don’t skimp!
  3. Heat a large nonstick skillet or cast iron pan over med-high heat for 2-3 minutes.  Add oil and when it shimmers, place the fillets, coated side down, in the pan.  Cook for 2-3 minutes and then flip and cook for another 2-3 minutes.

Better to undercook than overcook!  You can test doneness with a thin-bladed knife.  Stick the knife into the thickest part of the fish.  The fish should slightly resist the knife.

If you’re not familiar with Mark Bittman, we highly suggest checking him out!  His cooking video for this recipe is very entertaining.

Details: Serves 4.  You can reduce portion size by buying fewer fillets and halving spice mix.

To print the recipe, click here: 4 Spice Salmon

Salmon + Anchovy Butter

On By lukephillaryhIn Ode to NYT1 Comment
Salmon with anchovy butter Melissa Clark recipe
The salmon – nice and crispy!

Melissa Clark is one of our cooking idols. She’s just so likable in her NYT videos!! Luke proudly has run into her two times to and from Prospect Park (stalker…). This recipe is one of the first of Melissa’s that we tried out. It’s so simple and delicious it has become a staple. Make sure to get a baguette because as Melissa says, “Anchovy butter is good on EVERYTHING.” Very essential to spread some extra anchovy butter on a slice of bread.

Ingredients:

  • 3-4 TBS butter, softened
  • 4 anchovy fillets, minced
  • 1-2 garlic cloves, minced
  • salt + pepper
  • 2-4 skin on salmon fillets (6-8 oz each, number depending on how many peeps you’re trying to feed! one fillet per person)
  • 2 TBS drained and dried capers
  • 1/2 lemon

Directions:

  1. Heat oven to 400°F. In a small bowl (or mortar and pestle) mash together butter, anchovies, garlic, and salt and pepper.
  2. In a large oven proof skillet (cast iron pan!) melt half of anchovy butter. Add fish, skin side down.  Cook for 3 minutes over high heat to brown skin, spooning melted butter over the top of the fish.  Add capers to bottom of pan and transfer to oven.  Roast until fish is cooked through, 8-10 min.
  3. Remove pan from oven and add remaining butter to pan to melt.  Squeeze some lemon juice on top.  Garnish with parsley if you’d like!  And as mentioned above, a baguette is a nice edition to dip in the anchovy butter  – mmmmm!

Details:  As mentioned in ingredients, this recipe serves 2-4.  You can easily increase the portion size by cooking more fillets and mixing up a bit more butter!

To print the recipe, click here: Salmon + Anchovy butter