Lentil Salad with Fennel and Smoked Salmon

If you can’t find French green lentils du Puy, substitute brown lentils. Cook them until just tender so they don’t fall apart when you toss the salad.

• 
  
  1 cup French green lentils du Puy, rinsed and picked over for stones
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 medium shallot, finely chopped (about 1-1/2 Tbs.)
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  2 tsp. finely grated fresh ginger (use small holes on a box grater)
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1/2 tsp. fennel seed, coarsely ground
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  


• 
  
  9 small radishes, halved and thinly sliced (about 1 cup)
  
  


• 
  
  1/2 small bulb fennel, quartered lengthwise and thinly sliced crosswise (about 1 cup), plus 1 Tbs. chopped fennel fronds
  
  


• 
  
  2 Tbs. sliced fresh chives; more for garnish
  
  


• 
  
  4 oz. cold-smoked salmon, cut into 1/2-inch squares (about 1/2 cup)
  
  

In a medium saucepan, combine the lentils with 4 cups water. Simmer over medium heat until just tender, 20 to 30 minutes. Drain in a colander and let cool to room temperature.

Roughly chop the garlic, sprinkle it with a pinch of salt, and mash to a paste with the flat side of a chef’s knife. In a medium bowl, whisk the garlic paste, shallot, vinegar, ginger, mustard, fennel seed, 1½ tsp. salt, and ¼ tsp. pepper. Whisk in the oil.

In a large bowl, toss the lentils, radishes, fennel, fennel fronds, and chives with just enough of the vinaigrette to coat everything lightly (you may not need it all). Season to taste with salt and pepper. (You can prepare the salad to this point up to 4 hours ahead.) Just before serving, gently stir in the salmon and a few grinds of pepper. Garnish with chives and serve.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

• 
  
  6 baby beets, greens removed and washed
  
  


• 
  
  2-1⁄2 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice
  
  


• 
  
  8 baby artichokes, trimmed
  
  


• 
  
  1 cup plus 4 Tbs. extra-virgin olive oil
  
  


• 
  
  1⁄4 cup dry white wine
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  Red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  3⁄4 lb. new potatoes
  
  


• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 not-so-hard-cooked eggs, peeled
  
  


• 
  
  1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried
  
  

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.
 

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Black Cod with Pine Nuts, Tomatoes, and Olives

Toasted pine nuts provide a nice textural contrast to the firm, flaky fish in this easy dinner recipe.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 medium cloves garlic, chopped
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  3 cups grape tomatoes, halved (quartered if large)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup pitted, halved Niçoise olives
  
  


• 
  
  4 skinless black cod (sablefish) or Pacific cod fillets (about 4 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  2/3 cup pine nuts, toasted
  
  

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and let simmer until reduced by half, about 2 minutes. Add the tomatoes, broth, and olives. Bring to a simmer and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.


Season the fish with salt and pepper. Stir the thyme into the sauce. Nestle the fish into the sauce, return to a simmer, cover, and reduce the heat to low. Cook until the fish is just cooked through, about 4 minutes. Transfer the fish to 4 shallow bowls. Add the pine nuts to the sauce and season to taste with salt and pepper. Spoon the sauce over the fish and serve.

Thai Yellow Curry with Seafood

The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.
Create your own customized curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  
  


• 
  
  1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
  
  


• 
  
  1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
  
  


• 
  
  3/4 cup halved cherry tomatoes
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Whole basil leaves (Thai or Italian), for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.

Roasted Salmon with Mustard and Tarragon

Fresh tarragon pairs beautifully with salmon, and just a little goes a long way in this simple recipe.

• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
  
  


• 
  
  2 tsp. fresh lime juice
  
  


• 
  
  2 tsp. finely chopped fresh tarragon
  
  


• 
  
  6 6-oz. center-cut, skin-on salmon fillets
  
  


• 
  
  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.

In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).

Roast the salmon until just cooked through, 10 to 14 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.) Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.

Grilled Arctic Char and Eggplant with Fresh Herb Salsa Verde

Eggplant and fish may seem like an usual combination, but they come together beautifully in this bright-tasting dish. An Italian-style salsa verde gets its zesty flavor from fresh thyme and capers.

• 
  
  1/3 cup extra-virgin olive oil; more for brushing
  
  


• 
  
  3 Tbs. plus 2 tsp. finely chopped fresh thyme
  
  


• 
  
  5 Tbs. finely chopped scallions (both white and green parts)
  
  


• 
  
  1-1/2 to 2 serrano chiles, seeded, finely chopped
  
  


• 
  
  2 Tbs. capers, drained
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. plus 2 tsp. finely grated lemon zest (from 2 to 3 large lemons)
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  4 6-oz. skin-on, scaled arctic char, wild salmon, or rainbow trout fillets
  
  


• 
  
  1-1/2 lb. globe eggplants (3 small or 2 slender medium), trimmed, skin peeled into 1-inch lengthwise stripes, and cut into 1/2-inch-thick rounds
  
  

Prepare a high gas or charcoal grill fire.


In a small bowl, combine the oil with 3 Tbs. each of the thyme and scallions, the chiles, capers, lemon juice, and 1 Tbs. of the lemon zest. Season to taste with salt and pepper. (The salsa can be prepared up to 2 hours ahead; let it stand at room temperature.)


Set the fish skin side down on a small baking sheet. Arrange the eggplant rounds on a large baking sheet. Sprinkle the flesh side of the fish with salt, pepper, the remaining 2 Tbs. scallions, 2 tsp. thyme, and 2 tsp. lemon zest. Gently brush with olive oil. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper.


Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a tray; cover and keep warm while cooking the fish.


On a gas grill, turn off one of the burners. On a charcoal grill, use a long-handled spatula to push the coals to one side of the grill. Arrange the fish skin side down on the grill grate over the cooler part of the fire, cover, and cook without turning until just cooked through, 8 to 10 minutes.

Arrange the fish and eggplant on dinner plates, spoon the salsa verde over, and serve immediately.

Cranberry Bean and Salmon Salad with Spinach and Radicchio

Cranberry beans, with their soft texture and sweet, chestnut-like flavor, make a delicious addition to salads. To keep the cranberry beans intact and beautiful, let them boil for only a moment at the beginning of cooking and don’t overcook them.

• 
  
  9 oz. (1-1/2 cups) dried cranberry beans
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium lemon
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 large shallot, cut into small dice (1/2 cup)
  
  


• 
  
  1 small clove garlic, mashed to a paste
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/2 lb. skin-on salmon fillet (1/2 to 3/4-inch thick), preferably wild
  
  


• 
  
  2 cups (2 oz.) baby spinach
  
  


• 
  
  1/2 cup thinly sliced radicchio (from half a small head)
  
  


• 
  
  1/3 cup small sprigs fresh dill
  
  

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shriveled beans. Rinse the beans under cold water to remove any dust or dirt. Put the beans in a large metal bowl with enough cool water to cover by about 3 inches. Soak at room temperature for 6 to 8 hours, adding more water if the level gets low. To see if the beans have soaked long enough, cut one in half. It should be the same color at its center as it is at the edge. Drain and rinse.

Tip:

A long soak is the best way to ensure even cooking of the beans, but if you're short on time, you can do a quick soak in lieu of the step above: Put the beans in a large pot with enough cool water to cover by about 3 inches. Bring to a boil; boil for 2 minutes. Remove from the heat, cover, and let stand for 1 to 2 hours. Drain and rinse.

Put the beans in a heavy-duty 4-quart saucepan. Add 6 cups cool water, or enough to cover the beans by about 1-inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to keep the beans submerged, until they begin to soften, about 30 minutes.

Add 1/4 tsp. salt and continue to cook, partially covered, until tender but still firm to the bite, another 15 to 20 minutes. Drain the beans in a colander and let cool to room temperature.

Finely grate the zest of the lemon to yield 3/4 tsp. and then squeeze it to yield 3 Tbs. juice. In a large bowl, whisk the lemon zest and juice, oil, shallot, garlic, coriander, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the beans, toss to combine, and let sit at room temperature for at least 15 minutes and up to 2 hours.

Put the salmon skin side down on a plate. Season with 1/4 tsp. salt and 1/4 tsp. pepper, turn the salmon over, and let sit at room temperature for 15 minutes.

Meanwhile, position an oven rack about 4 inches from the broiler and heat the broiler on high. Cover the top of a broiler pan with aluminum foil.

Broil the salmon skin side up until just opaque throughout, 5 to 7 minutes. The skin will become blackened. Transfer to a cutting board and let cool to room temperature. Remove and discard the skin and break the flesh into 1-inch pieces with your hands.

Season the beans to taste with salt and pepper. Add the salmon, spinach, radicchio, and dill to the bean mixture, toss, and serve.

Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous

Preserved lemon brings a bright, salty citrus note to this Moroccan-influenced dish.

• 
  
  4 skin-on striped bass fillets (5 oz. each), scaled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup all-purpose unbleached flour
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  2 cups seeded, diced fresh tomatoes
  
  


• 
  
  1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
  
  


• 
  
  2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
  
  


• 
  
  1/2 cup chopped fresh cilantro, plus whole leaves for garnish
  
  


• 
  
  1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste
  
  

Heat the oven to 200°F. Pat the fish fillets dry and season all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the flour in a wide, shallow dish and lightly dredge the fish in the flour, shaking off any excess.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 4 minutes. With a spatula, peek under a fillet to see if the skin is golden-brown and crisp. If not, cook 1 minute more. Flip the fillets and cook until lightly golden-brown and just cooked through, an additional 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep warm in the oven.

Reduce the heat to medium, add the cumin seeds to the skillet, and cook, stirring, until fragrant, about 10 seconds. Add the tomatoes, 1/2 tsp. salt, and 3 Tbs. water and cook until they become saucy, 3 to 4 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Add the preserved lemon (or lemon zest) and chopped cilantro. Season to taste with salt and pepper.

Scrape a fork through the couscous to fluff it, and then divide it among 4 dinner plates. Place the fish skin side up on the couscous. Spoon on the chickpea mixture and garnish with the harissa and a scattering of cilantro leaves. If desired, drizzle extra-virgin olive oil over the fish at the table.

Halibut and Mussel Stew with Fennel, Peppers, and Saffron

This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.

• 
  
  2 Tbs. extra-virgin olive oil, more for the bread
  
  


• 
  
  1 medium yellow onion, thinly sliced (2 cups)
  
  


• 
  
  1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
  
  


• 
  
  1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
  
  


• 
  
  1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  2 medium cloves garlic (1 minced, 1 whole)
  
  


• 
  
  1/2 cup dry white wine, such as Albariño
  
  


• 
  
  One 15.5-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1/8  tsp. pimentón (smoked paprika)
  
  


• 
  
  2 pinches saffron
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 baguette slices, 3/4 inch thick
  
  


• 
  
  11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
  
  


• 
  
  13 mussels, scrubbed and debearded
  
  

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.


Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.


Gently stir the halibut and mussels into the stew, cover, and simmer until all the mussels have opened and the fish is cooked through, 4 to 8 minutes. Discard any mussels that do not open. Ladle into wide, shallow bowls and serve with the garlic toasts.

Tilapia with Cilantro-Walnut Pesto

Garlicky, lemony cilantro pesto punches up the flavor of mild white fish such as tilapia, cod, or haddock

• 
  
  1-3/4 cups lightly packed fresh cilantro sprigs
  
  


• 
  
  1/4 cup plus 1 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. toasted chopped walnuts
  
  


• 
  
  1 lemon, half squeezed to yield 1-1/2 Tbs. juice, half cut into wedges
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 tilapia or other firm white fish fillets (about 1 lb. total)
  
  


• 
  
  2 Tbs. unsalted butter
  
  

In a mini food processor or blender, combine the cilantro, 1/4 cup of the oil, the walnuts, lemon juice, garlic, 1/4 tsp. salt, a few grinds of pepper, and 3 Tbs. water. Process until mostly smooth; set aside.

Pat the fish dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the remaining 1 Tbs. oil and 1 Tbs. of the butter in a 12-inch nonstick skillet over medium heat until the butter melts and its foam subsides. Cook 2 of the fillets, turning once, until browned and just cooked through, about 4 minutes total. Transfer to a platter, cover, and keep warm. Repeat with the remaining fish and 1 Tbs. butter, adjusting the heat as necessary.

Serve the fish with the pesto and lemon wedges.

Five-Spice-Glazed Salmon with Sesame Green Beans

Chinese five-spice powder, honey, and soy sauce create a tasty glaze for this simple salmon dish. Broil the green beans and salmon on the same baking sheet, and you have a meal in minutes.

• 
  
  1/4 cup honey
  
  


• 
  
  4 tsp. reduced-sodium soy sauce
  
  


• 
  
  1-1/2 tsp. five-spice powder
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  
  


• 
  
  Nonstick cooking spray
  
  


• 
  
  1 lb. slender green beans, trimmed
  
  


• 
  
  2 tsp. canola oil
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. toasted sesame seeds
  
  


• 
  
  1 tsp. lemon juice
  
  

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.


Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.


In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.


Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Lemony Orzo with Tuna and Artichoke Hearts

This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta.
No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.

• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups dried orzo (about 9 oz.)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small yellow onion, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup dry vermouth or white wine
  
  


• 
  
  1 14-oz. can artichoke hearts, drained and quartered
  
  


• 
  
  1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  
  


• 
  
  1 5-oz. can water-packed solid white tuna, drained
  
  


• 
  
  3 Tbs. crème fraîche or sour cream
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  3 Tbs. coarsely chopped fresh basil
  
  

Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.

Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice. Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.

Cioppino

For the garlic oil and garlic chips:

• 
  
  4 large cloves garlic
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the shellfish stock:

• 
  
  1 lb. large shrimp (16-20 count)
  
  


• 
  
  6-1/2 cups homemade or low-salt chicken broth
  
  

For the cioppino broth:

• 
  
  1/4 cup olive oil
  
  


• 
  
  3 cups coarsely chopped yellow onion (about 2  medium)
  
  


• 
  
  1 cup coarsely chopped carrot (about 2  medium)
  
  


• 
  
  2/3 cup coarsely chopped celery or fennel (about 2  medium ribs celery or 1/4 medium fennel bulb)
  
  


• 
  
  3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
  
  


• 
  
  6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  
  


• 
  
  2-1/2 cups (3/4 bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  
  


• 
  
  6 cups Shellfish Stock (above)
  
  


• 
  
  3 large bay leaves
  
  


• 
  
  1/4 cup coarsely chopped fresh basil (or 1 Tbs. dried)
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  
  


• 
  
  2 tsp. fennel seeds
  
  


• 
  
  1/2 tsp. crushed red chile flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For finishing the stew:

• 
  
  8 3/4-inch-thick slices sourdough bread
  
  


• 
  
  Garlic Oil (above)
  
  


• 
  
  Cioppino Broth (above)
  
  


• 
  
  1 to 1-1/2 lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
  
  


• 
  
  1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
  
  


• 
  
  2-1/2 lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
  
  


• 
  
  Reserved peeled shrimp from above
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  Garlic Chips (above) for garnish
  
  

Up to a day ahead:

Make the garlic oil and garlic chips: Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20  min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove from the heat and let cool to room temperature. Strain, reserving both the oil and the garlic chips separately. Reserve the garlic chips for garnish (don’t leave them at room temperature for more than a day or they’ll get soggy). Refrigerate the oil in a clean, sealed container. (You’ll use the oil for the sourdough croutons; use any leftover oil for vinaigrettes, roasted vege- tables, pasta, or roast chicken.)

Make an easy shellfish stock: Peel the shrimp, reserving the shells. (Refrigerate the shelled shrimp to use later in the stew.) Simmer the shells in the chicken broth for 5  min., covered. Strain and refrigerate until ready to use.

Make the broth: Heat the olive oil in an 8-quart or larger pot over medium heat. Add the onions, carrot, celery of fennel, and chopped garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20  min. Add the tomatoes with their juices, the wine, shellfish stock, bay leaves, basil, oregano, fennel seeds, chile flakes, 1 tsp. salt, and several grinds of pepper. Bring to a boil and then reduce the heat to maintain a simmer and cook for about 20 min. Strain through a medium sieve, pressing on the solids in the sieve. Discard the contents of the sieve. Rinse the pot and return the broth to the pot. Boil the broth until reduced to 8 cups. (If you over-reduce the broth, just add water to compensate.) Taste and add more salt and pepper if needed, remembering that the fish will add some saltiness to the stew. Refrigerate until ready to use.

Half an hour before serving:

Make the toast and cook the shellfish: Position a rack directly under the broiler and heat the broiler. Brush the bread on both sides with the reserved garlic oil. Put the bread on a baking sheet (or directly on the rack) and toast on both sides. While you toast the bread, return the broth to a simmer over medium-high to high  heat.

When each batch of seafood is added, it will cause the temperature of the broth to plunge, so you might need to raise and lower the heat to maintain a simmer. If using clams, start by adding them to the broth and simmer until they open, 3 to 5 min. Add the mussels and crab, if using, and simmer until the mussels have opened, 2 to 3 min. Add the fish and shrimp. Stir carefully with a slotted spoon to get all the fish and shrimp into the broth, but try not to break the pieces up. Cover and cook until the fish is just barely cooked through, another 3  to 5 min., keeping in mind that the fish will continue to cook a little in the time it takes to dish out the servings.

Assemble the stew: Set a piece of toasted sourdough in the bottom of each warm bowl and evenly portion the seafood into the bowls (be sure to discard any unopened clams or mussels). Ladle the broth on top.

Garnish and serve: Sprinkle the chopped parsley and garlic chips over all and serve immediately.

Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce

Why should chicken have all the fun? In this recipe, it's a mild and quick-cooking tilapia that gets a coating of herbs and cheese. And, because of its simple yet flavorful sweet tomato sauce, even people who usually pass on fish are willing to give this dish a try.

• 
  
  2 large cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  14.5-oz. can diced tomatoes
  
  


• 
  
  Pinch granulated sugar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup fresh breadcrumbs
  
  


• 
  
  3/4 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1/2 cup chopped mixed fresh herbs, such as thyme, parsley, chives, or oregano
  
  


• 
  
  Four 6-oz. skinless tilapia fillets
  
  


• 
  
  1 large egg
  
  

In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.

Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 tsp. salt, and 1/4 tsp. pepper.

Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.

In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.

Roast Salmon with Bacon and Leeks

Salmon is one of those versatile ingredients that work well for weeknight dinners and when you have guests. Here, crisp bacon and sautéed leeks complement the fish’s rich, full flavor. 

• 
  
  2 lbs. salmon fillet, skin on, cut into four 8-oz. pieces
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 lb. thickly sliced bacon, cut crosswise into thin strips
  
  


• 
  
  1 large leek (white and light green parts only), trimmed and thinly sliced crosswise into rings (2 cups)
  
  


• 
  
  2 tsp. cider vinegar
  
  

Tip:

If entertaining, you can cook and serve the fillet whole.

Position the rack in the center of the oven and heat the oven to 400°F. Rub the salmon flesh with 1 Tbs. oil and then sprinkle with half the thyme, 3/4 tsp. salt, and 1/2 tsp. pepper.

In a large (12-inch), oven-proof skillet (like a cast-iron pan) over medium heat, cook the bacon in 1 Tbs. oil, stirring occasionally, until it crisps and renders most of its fat, about 5 minutes. Transfer to a plate lined with paper towels. Discard the bacon fat and wipe the pan with a paper towel.

Add the remaining Tbs. oil and the leek to the pan, sprinkle with 1/2 tsp. salt, the remaining thyme, and the vinegar, and cook over low heat, stirring occasionally, until the leek softens completely and turns light brown, about 10 minutes.

Spread the leeks evenly around the pan and set the salmon skin side down on top. Transfer to the oven and roast uncovered until the salmon browns and becomes mostly firm to the touch (it should be just a little pink inside when you flake open a thicker piece of the fish), about 20 minutes.

Serve the salmon with leeks and crisp bacon on top.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 
  
  1 large head radicchio (about 14 oz.)
  
  


• 
  
  2 Tbs. cider vinegar 
  
  


• 
  
  2 tsp. granulated sugar 
  
  


• 
  
  12 large all-natural “dry” scallops, side muscles removed 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. pancetta, cut into small dice 
  
  


• 
  
  Olive oil, as needed
  
  


• 
  
  1/2 medium red onion, thinly sliced through the root end
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 large clove garlic, chopped
  
  

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Sichuan Braised Cod

This one-pot meal is so flavorful, it's hard to believe that you can prepare it in under 30 minutes. You'll be tempted to save this recipe exclusively for company, but don't. A Monday night is as good as any night to treat yourself to this warming dish.

• 
  
  1/2 cup plus 2 tsp. cornstarch
  
  


• 
  
  2 Tbs. rice vinegar, more to taste
  
  


• 
  
  3/4 cup low-salt canned chicken broth
  
  


• 
  
  1-1/2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. ketchup
  
  


• 
  
  1-1/2 lb. thick cod fillets (“cod loins”), cut into 4 uniform pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 eggs, beaten
  
  


• 
  
  3 Tbs. canola or peanut oil
  
  


• 
  
  10 dried Thai chiles or other small whole chiles
  
  


• 
  
  4 scallions, thinly sliced, white and green parts separated
  
  


• 
  
  1-1/2 Tbs. minced ginger
  
  

In a small bowl, mix the 2 tsp. cornstarch with the 2 Tbs. vinegar. Add the broth, soy sauce, and ketchup. Season the fish with 1/2 tsp. salt and 1/2 tsp. black pepper. Spread the remaining 1/2 cup of the cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in the cornstarch. Heat 2 Tbs. of the oil in a 12-inch nonstick pan over medium-high heat until shimmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan. Cook, flipping after 3 min., until the fish is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.

Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring, until the scallions become translucent and browned in places, about 2 min. Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and flip it a couple of times to coat it in the sauce. Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 min. Taste the sauce for salt and vinegar and add more to taste. Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.

Miso-Marinated Sablefish

Sablefish, which is also known as black cod or butterfish, is a sustainably caught fish that comes mostly from Alaska, though it is also abundant in parts of the Pacific Northwest. Marinating it in miso, the umami-rich paste made with soybeans, rice, and/or barley, is a traditional preparation, but the marinade is also wonderful slathered on other kinds of fish, chicken, and pork. Serve the sablefish with sweet pickled sushi ginger, toasted sesame seeds, and daikon sprouts.

• 
  
  1/4 cup mirin
  
  


• 
  
  1/4 cup sake wine
  
  


• 
  
  1/2 cup plus 2 Tbs. white shiro miso
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  6 sablefish fillets, skin on, 6 to 7 oz. each
  
  


• 
  
  3 Tbs. canola or grapeseed oil
  
  


• 
  
  Pickled sushi ginger, for garnish
  
  


• 
  
  Sesame seeds, toasted, for garnish
  
  


• 
  
  Daikon sprouts, for garnish
  
  

Combine the mirin and sake in a small saucepan and bring to a boil. Whisk in the miso until smooth, then add the sugar and cook over medium heat, stirring constantly, until the sugar has dissolved. Transfer the marinade to a bowl and cool.

Pat the cod fillets thoroughly with paper towels and generously coat with marinade on both sides. Place in a nonreactive bowl or dish with any remaining marinade, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.

Heat the oven to 400°F. Warm the oil over medium-high heat in an ovenproof sauté pan large enough to hold the fish in one layer. When the oil is hot, scrape the excess marinade off the fish and cook the fish until lightly browned on one side, about 2 minutes. Turn the fish and place the pan in the oven until the fish is cooked through and flaky, about 8 minutes. Serve on warm plates topped with the garnishes.

Sear-Roasted Halibut with Tomato & Capers

To dress up this dish and add color, try using several varieties of tiny tomatoes.

• 
  
  1 pint cherry or grape tomatoes, halved
  
  


• 
  
  2 Tbs. capers, rinsed and chopped
  
  


• 
  
  1-1/2 Tbs. chopped fresh oregano
  
  


• 
  
  1-1/2 tsp. balsamic vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. thick skinless halibut fillet (or other mild white fish, like cod), cut into 4 even pieces
  
  


• 
  
  1/3 cup all-purpose flour
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, thinly sliced
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes.

Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.

Sear-Roasted Halibut with Roasted Red Pepper Purée

• 
  
  2-1/2 oz. roasted red pepper (about 1/2 large jarred roasted pepper)
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1 medium clove garlic, peeled
  
  


• 
  
  1/4 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 6- to 7-oz. center cut, skin-on halibut fillets
  
  


• 
  
  1 Tbs. thinly sliced fresh chives or chopped marjoram
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

In a blender, combine the red pepper, vinegar, and honey. Turn the blender on, let it run for a few seconds, and then drop the garlic through the feed hole. With the blender still running, slowly pour in the 1/4 cup oil and process until the mixture is smooth, about 1 minute, stopping to scrape down the lid and sides of the blender jar as necessary. Season with salt and pepper to taste.

Set the fish skin side down on a plate and season with salt and pepper. Heat the remaining 2 Tbs. oil in a large ovenproof skillet (preferably cast iron) over medium-high heat until shimmering. Put the fish skin side up in the skillet, and cook until well browned, 3 to 5 minutes. Flip the fish, turn off the heat, and transfer the pan to the oven. Roast until the fish is flaky, moist, and cooked through (use the tip of a paring knife to check), 5 to 7 minutes.

Transfer the fish to dinner plates, spoon about 1 Tbs. purée onto or around each piece, sprinkle with the chives or marjoram, and serve immediately with the remaining purée on the side.