This was another easy and delicious dinner. Or two, since that piece of fish was pretty big and I only ate half this evening.
I like the meatiness of a steak cut instead of a fillet occasionally, when it comes to salmon. I know I sound like a broken record about this, but having those bones in there keep the flesh moist and tender. It’s also a more “forgiving” cut because it’s the same thickness all over, and those little tips stay very juicy because they are fatty. And I love cripsy salmon skin!
I coated the salmon with olive oil and Indian spices (a little tandoori blend, a little masala blend) and broiled it. I meant to have some of the excellent raita from Trader Joe’s on the side, but just a squeeze of lemon was really all this needed.
I took the trouble to cook basmati rice with cardamom (that’s one of the green pods on top of the rice), and mustard, cumin, and nigella seeds. I also had a nice salad on the side, and a big smile on my face.
NJ SPICE 