Cumin and coriander provide deeply earthy flavors, while paprika and red chilli powder combine to give heat and a beautiful brick color to the fillets. Drizzled with mint chutney, the buttery salmon flakes easily with a fork and melts in your mouth. The best thing about this recipe is that it’s remarkably simple to make. Open up a bottle of wine, get a nice sear on the salmon, and dinner will be ready in half an hour.
Entreés - Fish
The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.
Seared scallops are one of those dishes that qualify has simple and elegant at the same time. They’re easy enough for a weeknight, but special enough for a romantic anniversary or Valentine’s Day dinner. They sear for just 2 minutes on each side, making them quick, too. The other benefit: they’re a blank canvas, begging for a sauce to add interest—or whatever global spin you like.
Samin Nosrat’s recipe for Pasta alle Vongole is a lesson in layering acids.
This lobster roll is a way to celebrate this beloved crustacean in a way that doesn’t adulterate it too much, infusing its flesh with the flavor of the ocean.