Slow-Baked Salmon with Lemon and Thyme

Super easy, super delicious!

Bon Appetit, May 2011

Prep: 15 minutes

Total: 35 minutes

4 Servings

1 1/2 tbsp extra-virgin olive oil, divided

4 6-8oz boneless salmon fillets, skin on

1 tbsp chopped fresh thyme

zest of 1 lemon

kosher salt and freshly ground black pepper

4 lemon wedges (for serving)

Preheat oven to 275. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tbsp oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.

Bake salmon until just opaque in center, 15-18 mins. Serve with lemon wedges.

Grilled Salmon with Indian Spices and Raita

Amazing! The raita is a cucumber-yogurt sauce. I recommend leaving the marinade on, the crust is so good.

Bon Appetit, May 2011

40 Minutes

4-6 servings

1/2 cup coarsely chopped peeled fresh ginger

1/4 cup vegetable oil plus more

1 tbsp plus 1 tsp garam masala

2 garlic cloves, coarsely chopped

2 tsp ground coriander

1 1/2 tsp ground cumin

1 2-lb center-cut piece of boneless salmon fillet, skin on

kosher salt and freshly ground black pepper

1 cup plain whole milk yogurt

3/4 cup finely chopped peeled, seeded cucumber

2 tbsp finely chopped fresh cilantro, plus more for garnish

2 scallions, finely chopped

1 tbsp fresh lime juice

Prepare grill (medium-high heat). Puree ginger, 1/4 cup oil, 1 tbsp garam masala, garlic, coriander, and cumin in a blender until a coarse puree forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger puree. Let marinate at room temperature for 15 minutes.

Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 tsp garam masala in a medium bowl. Season raita to taste with salt and pepper.

Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

Onion Frittata

This was really good. You could eat it for dinner with a salad or serve for brunch.

Bon Appetit, May 2011

4-6 Servings

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 tsp. minced fresh rosemary

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole-milk ricotta

Preheat oven to 400. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof skillet over medium-high heat. Add onion, saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 mins. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.