Salmon
Salmon is my go-to when I want dinner to feel special and do me good — rich, quick, and full of good fats.
Why I love it
It cooks in minutes, it's forgiving, and it feels like a treat on a weeknight. A fillet of salmon plus a squeeze of lemon and a handful of herbs is a whole dinner — and it's one of the best sources of protein and omega-3 fats you can put on a plate.
Buying it
Wild when you can find and afford it; good farmed otherwise. Fresh salmon should smell clean, like the ocean, never fishy. Frozen fillets are a genuinely great option — often frozen fresher than the ‘fresh’ counter.
Storing it
Cook fresh salmon within a day or two, kept cold at the back of the fridge. Freeze what you won't use, and thaw it overnight in the refrigerator, never on the counter.
Cooking with it
Bake, grill, or pan-sear — the only real rule is don't overcook it. Pull it when it just flakes and is still a touch translucent in the center; it keeps cooking as it rests. If it sticks to the pan, here's why.
A little nutrition
Salmon is rich in protein and omega-3 fatty acids — the kind of fats we don't make ourselves and do well to eat. A satisfying, nourishing centerpiece.
Cook salmon to just-done — it should flake but still look a little glossy inside. Take it off the heat a minute early and let it rest; carryover heat finishes it perfectly.