What used to be unchartered territory ie, spending time each day in the kitchen, is now my new normal. This is not to say that I don’t enjoy cooking because I do. I love experimenting with new recipes, creating something that is aesthetically pleasing, sometimes Instagram worthy, feeding my family, and most of all, taking in the satisfied looks that my meals bring to my family -well, except for my son Jack – but I’ll just attribute that to his age for the sake of my ego.
Here’s what I don’t enjoy – recipes that have more ingredients than I care to read or can fill a grocery cart and whose prepping time seems to go on forever. I need quick and easy dinner ideas with a few ingredients that I already have in my pantry.
So naturally, I reached out to 3 celebrated cookbook authors whom I greatly admire and whose cookbooks I reference quite often for family-friendly recipes – Kim Kushner of I Heart Kosher, Pamela Salzman of Quicker Than Quick, and Adeena Sussman of Sababa for family-friendly recipes. I asked each of them to share a recipe that would requires 5 ingredients maximum.
I was beyond excited that all 3 cookbook authors, enthusiastically agreed to contribute a recipe. Coincidentally, all 3 authors suggested different variations of salmon, pretty wild if you ask me… It was pretty amazing to see 3 unique takes on salmon – all which seem to burst with mouth-watering flavor.
So…O M G if you are into Omega 3’s, these delectable quick and easy recipes, will certainly whet your appetite!
Kim Kushner of I Heart Kosher
4-Ingredient Arctic Char
It doesn’t get easier than this! You know if it says
“4 ingredients” in the recipe title, you’re going to want to try it! In my opinion, fish should always be served simply. This recipe does the trick. Lemon, ginger, and dill bring out the freshness in each bite without overpowering the flavor of this mild fish.
Makes 4-6 Servings
1 fillet Arctic char, about 2 lb (900 g), skin on
Kosher salt and freshly ground black pepper
½ teaspoon grated ginger
1 handful of fresh dill
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Rinse the fish under cold water and pat dry using paper towels.
Place the fish skin-side down on the prepared baking sheet.
Season the fish with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
Rub the ginger into the flesh (pink part) of the fish.
Cut the lemon in half and squeeze both halves over the fish.
Do not discard the lemons. Slice the squeezed-out lemons into the thinnest possible slices that you can.
Line the top of the fish with the lemon slices in any decorative fashion that you choose.
Roughly chop the dill and sprinkle over the top.
Bake the fish in the oven, uncovered, for 15 minutes. Remove from the heat and serve.
Make-Ahead Tip: The Arctic char can be prepared and stored in the fridge, covered with plastic wrap, for up to 8 hours before cooking. How To Reheat: Do not reheat. If not serving right away, leave the cooked fish at room temperature for up to 2 hours until ready to serve
Pamela Salzman of Quicker Than Quick
Sweet and Spicy Glazed Wild Salmon With Green Herbs
1 (24-ounce) wild salmon fillet (skin-on or skinless)
Unrefined, cold-pressed extra-virgin olive oil for drizzling, about 2 teaspoons
¾ teaspoon sea salt
Freshly ground black pepper
3 Tablespoons no-sugar-added fig preserves or other similar fruit preserves like apricot
¾ teaspoon sriracha or hot sauce
1 cup mixed fresh tender green herbs, finely chopped (flat-leaf parsley, mint, dill or any combination)
Preheat the oven to 425 degrees.
Line a rimmed baking sheet with unbleached parchment paper.
Place the salmon on the prepared baking sheet. Drizzle the salmon with olive oil and rub to coat evenly. Sprinkle with salt and pepper.
In a small bowl combine the preserves and the sriracha. Spread a thin layer on the salmon.
Press the herb mixture on top of the salmon to cover evenly.
Roast the salmon for 10-12 minutes or until fish flakes evenly when poked with the tip of a paring knife. You want the fish to be slightly rare in the center. Cut crosswise into serving pieces. Serve immediately.
Adeena Sussman of Sababa/Avery Books
Lemony Salmon with Fennel and Orange Salad
This is winter dinner, Tel Aviv–style. During the rainy season in January and February, I like to create meals that bring sunshine into the kitchen. I basically created Preserved Lemon Paste (page 40) for this purpose: to cover a whole side of creamy salmon with something that could stand up to its richness. While the salmon cooks, make the fennel salad, filled with juicy citrus. By the time the salad’s done, the salmon will be about ready to take out of the oven.
Makes 4 Servings
One 2-pound salmon fillet, skin on
⅔ cup Preserved Lemon Paste (page 40)
Paprika and thin preserved lemon slices (page 38), for garnish
1 medium orange
1 medium blood orange
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 large head fennel
Kosher salt and freshly ground black pepper to tastS
Bake the salmon: Arrange a rack 4 to 6 inches from the broiler and preheat the oven to 300°F.
Arrange the salmon in a baking dish, spread with preserved lemon paste, scatter with paprika and lemon slices, and bake until the salmon is just cooked through, 20 minutes. Turn on the broiler and broil until the lemon paste is slightly golden, 2 to 3 minutes.
Make the salad: While the salmon is baking, make the salad. Using a sharp knife, cut the top and bottom of the oranges off, stand the oranges on a cutting board, and cut the peel and rind from the oranges, following the shape of the fruit and trying to cut off as little of the flesh as possible. Squeeze any small amounts of juice from the rind pieces into a bowl and discard the rind. Hold an orange in your hand over the bowl. Using a sharp paring knife, cut between the white membranes that divide the flesh of the orange wedges. Release the orange flesh into the bowl, discarding as many pits as you can. Squeeze any extra juice out of the remaining web of orange membranes and discard. Repeat with the second orange. Whisk in the lemon juice and olive oil. Trim and discard the stalks from the fennel, but remove and reserve the fennel fronds. Halve the fennel through its core, then use the tip of the knife to cut out and discard the white inner core; thinly slice the fennel. Add the fennel to the bowl, and gently toss to coat with the dressing. Season with salt and pepper and garnish with fennel fronds.
Shop cookbooks here:
Shop kitchen essentials here: