Simplicity is key with summertime meals. And that's why turning to Mark Bittman's The Minimalist column is never such a bad idea, especially now that he's starting to make videos to accompany so many of his most popular recipes. And this summer, this particular recipe should really be your simple, go-to salmon.The key to this recipe is to use a really nice piece of salmon. Since the preparation is quite basic, the quality of the fish is critical. Bittman suggests purchasing a large center-cut piece that you can slice into four even steaks.
What I love about Bittman's take on salmon is the warm blend of spices and the versatility of the dish. You could pair it with an Indian-style couscous, a big Southwestern green salad, or even okra and grits. It's not saucy or overly fussy. It's just really good, memorable salmon. And it's as easy as mixing up a spice rub with spices you probably have on hand at home, heating a little oil in a pan, and cooking your filets for a few minutes. On any busy weeknight, that's just what the doctor ordered.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
Read more from Megan »