The whole spring-forward-daylight-savings-thing is a killer. In spite of the fact I tried to go to bed early last Saturday night, I was dragging every morning thereafter. My distaste was only slightly dampened by noticing sunlight later in the evenings. If only there was a way to experience the thrill of extra daylight without losing sleep. Can’t the clock switch from 4:00 to 5:00 pm on a Monday?
I really didn’t feel like cooking when I got home from the gym last Tuesday evening. I was tempted to make my dinner out of a mishmash of snacks and cheese; maybe I’d go as far as to open some boxed pasta or a can of beans. The fact that I had fresh fish in the refrigerator, waiting to be cooked, meant I needed to overcome these impulses.
I’m glad I sucked it up. It doesn’t take long to put together a fresh, complete weeknight meal like this, getting in my omega 3s and vitamins. Green beans and salmon cook quickly (especially with subjective measures of done-ness, so you can be even quicker if you want) and rice is hands off. I only had to chop 3 small things and measure a couple of others. Easy breezy!
The spice seasoning for the fish is garam masala. I have been making garam masala by toasting fresh whole spices at home, and one of the last times I made it, I made a pretty large batch.
While we’re on the topic of spices, I have a reason to mention my spice cabinet organization.
As you can imagine, it can be hard to keep track of a dozen little by-the-ounce plastic baggies of spices. Occasionally I relocate them to other empty spice containers, but they take less space in the bag. I found stackable plastic flat containers at the Container Store which have 6 shallow compartments. I can arrange several spices front to back in the compartments. Then I label the front with dry erase marker with each item in order. This way, I can see what I have with a quick glance, and I’m maximizing the space.
What’s my organizational scheme for the rest of the spices? Well, you know how it is with your own kitchen. I just have a feel for where to find certain ones, particular ones that are used together in the same recipes. This is one of the reasons it is so utterly challenging to cook in someone else’s kitchen, isn’t it? (At least, the majority of someones who don’t alphabetize their spices.)
Back to the cooking! A note on timing and temperature: the steps to this meal include boiling some basmati rice, blanching the green beans, sautéing the green beans, and pan-roasting the fish. My husband will tell you, I have a “thing” about my food being served at the proper temperature (and I pay close attention to this at restaurants). That usually takes the form of me wanting hot food to be served noticeably hot. You’re going to want to eat your salmon freshly cooked, so it should be the last thing you finish, obviously. I wanted to minimize dirty dishes, so, while the rice was cooking, I blanched the green beans and then sautéed them first in the same pan I planned to use for the salmon. While the salmon was finishing up later, I gave the beans a quick reheat in the emptied blanching pot.
Then everything got cold as I was taking pictures, of course. No one ever mentions that!
Spice-Roasted Salmon with Yogurt Sauce
Adapted from Cooking Light
1 1/2 tablespoons olive oil, divided
2 sustainable salmon fillets, 6 ounces each
1/2 teaspoon garam masala
1/4 teaspoon kosher salt, divided
about 4 Tablespoons plain Greek yogurt, 2% preferred
1 Tablespoons green onions, thinly sliced, plus extra to garnish rice
1/2 teaspoon fresh lime juice
1 lemon, cut into wedges
Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat.
Sprinkle fillets evenly with garam masala and 1/2 teaspoon salt. Add fillets to pan, skin side down. Cook about 7 minutes; turn over, and cook 1-2 minutes or until desired degree of done-ness and temperature.
While the salmon is cooking, combine ingredients for the sauce. Whisk 2 1/2 teaspoons oil, 1/8 teaspoon salt, yogurt, green onions, and lime juice in a small bowl.
The original recipe called for a combination of creme fraiche or sour cream and yogurt for the sauce. I only had Greek yogurt, which is my go-to substitute for creme fraiche and sour cream anyway, so I used the yogurt alone. It still tasted great to me.
Dollop mixture onto fillets, when serving, along with lemon wedges on the side.
Indian-spiced Green Beans
From Martha Stewart Living
1 teaspoon kosher salt, plus more for seasoning
1 pound string green beans, stem ends trimmed
2 teaspoons vegetable oil
1 teaspoon brown mustard seeds
1/2 large or 1 small yellow onion (about 4 ounces), thinly sliced into rounds or half-moons
2 teaspoons fresh ginger, minced
Bring a pot of water to a boil. Fill a large bowl with ice and water. Once water is boiling, add 1 teaspoon salt and string beans.
Cook about 3 minutes (the beans should turn bright green), and drain into a colander. Transfer to ice bath and slosh the beans around. Drain again.
Set the large skillet over high heat, and add vegetable oil. When hot, add mustard seeds, and cook about 30 seconds, until seeds start to pop.
Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes. Add ginger, and cook 1 minute more. Add reserved string beans, and cook, stirring until hot. Season with salt to taste.