Broiled Salmon, Three Ways

Half the battle of successful weeknight cooking is an arsenal of simple, go-to main dishes. They should be simple enough to have on the table in under 30 minutes, adaptable to seasons, and versatile enough that you won’t tire of eating it once every, say, 2-3 weeks. And of course, they shouldn’t cost an arm and a leg.

Broiled salmon has become one of my mainstays, both on weeknights and weekends. It’s widely available fresh or frozen, and it goes well with just about any vegetable and starch. A marinade or glaze would be a delicious addition, but here, I have stuck with fresh or dried herbs and seasonings. In each case, season the fillet before cooking.

Ginger Salmon: season with dried ginger, Kosher salt and pepper. Serve with broccoli and a baked sweet potato seasoned with ginger, cinnamon, and butter.

Spiced Salmon: season with chopped fresh or dried oregano, cumin, Kosher salt, and a dash of red pepper flakes. Squeeze a lemon wedge over each fillet. Serve with summer squash.

Salmon with Corn Sauce: season with chopped salt and pepper. Ladle 1/2 cup creamy corn sauce onto each plate. Layer with steamed asparagus spears and salmon.

I broil the salmon because it’s efficient and I live in a small apartment. If you have an outdoor grill, by all means, grill!

Choose boneless, skin-on salmon fillets, with an even thickness. (The skin will separate from the flesh during cooking, so there’s no need to pay extra for skinless fillets). For superior flavor, choose wild salmon if you can find it without paying a small fortune.

Basic Broiled Salmon

Adjust oven racks so that the top rack is 4″ from the heat element. Turn broiler to high. Pat salmon fillets dry with paper towels. Season as desired. Place fillets skin-side down on a broiling pan coated with cooking spray. Place the pan on the top rack. Broil for 7 minutes until fish flakes easily with a fork. (Follow manufacturer’s instructions about whether to broil with the oven door open or closed.)

Creamy Corn Sauce

Yield: about 2 cups

1 tablespoon extra virgin olive oil
1 small yellow onion, chopped
1 teaspoon flour
1/4 cup dry white wine (or use more broth)
1 3/4 c low-sodium chicken broth (or substitute vegetable broth)
1 sprig whole plus 1 teaspoon chopped fresh thyme, divided
2 cups fresh corn kernels (about 4 ears)
2 teaspoons unsalted butter
Kosher salt and freshly ground black pepper

Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until tender but not browned, about 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Stir in the wine. Bring to a boil; cook until the wine is reduced by half, 1-2 minutes. Add broth and thyme and return to boiling. Stir in corn. Simmer over medium-low heat until the corn is tender, about 15 minutes. Discard thyme sprig.

Puree with a freestanding or immersion blender until smooth. Return to the pan and stir in butter, chopped thyme, and salt and pepper to taste (I start with a 1/2 teaspoon of salt and a pinch of pepper). Make ahead: Sauce can be made and refrigerated up to 1 day ahead.

Grilled Mahi-Mahi, Goat Cheese Tostada and Black Beans

My first night in Puerto Vallarta, I opted to eat at the hotel’s beachside restaurant. My waiter brought me a strong margarita on the rocks and a basket of bread, which I would have left untouched if were not for the two (okay, three) cheese straws that called out to me after a long day of traveling.

I opted for a lime-grilled Mahi-mahi with goat cheese and black bean sauce, followed by a shot glass-sized dessert involving chocolate and raspberries. Margarita in hand, I watched the sun set over Banderas Bay. Not a bad way to kick off a vacation, eh?

I expected black beans to be prevalent in Mexico, but they were actually a rarity, at least where I was eating. Here, I’ve bulked up this dish a bit by incorporating actual beans, and not just their cooking sauces. Serve with whatever vegetables are in season and look good at the market or from your garden.

This might sound overly complicated for a weeknight, but it’s really not. Make the tostadas over the weekend and store them in resealable zip-top bag. Reheat leftover simmered black beans from scratch, or used canned beans. Fresh salsa from the store and seasonal vegetables of your choice finish the dish nicely. All that remains is the fish itself, which cooks in under 10 minutes.

Grilled Mahi-Mahi, Goat Cheese Tostada and Black Beans

Inspired by Las Casitas Restaurant, Casa Magna Marriott, Puerto Vallarta

Serves 4

4 corn tortillas
Olive oil
1 1/2 cups simmered black beans with cooking liquid*
2 oz. goat cheese
4 boneless, skinless Mahi-mahi fillets (about 6 oz. each)
Salt & pepper
1 lime
Fresh salsa, for serving

Make the tostadas: Preheat the oven to 400 degrees. Brush the tops of the tortillas with a bit of olive oil and lay on a rimmed baking sheet. Bake until lightly browned, about 8 minutes. Remove from the oven and set aside. Make ahead: can be made a day or two ahead of time and stored in an airtight container.

Prepare the beans: Heat beans in a small saucepan over medium heat. Add additional cooking liquid if necessary. Taste; season as needed. *Note: If using canned beans: rinse and drain; place in a small pan and add about 2/3 cup water. Season with salt, pepper, cumin and cilantro. Heat to boiling; reduce heat and simmer. Taste; season with additional salt and pepper if needed. Keep warm.

Prepare the fish: If using an outdoor grill, prepare for direct, high-heat grilling. If indoors, heat a grill pan on medium-high heat; brush with olive oil. Pat the fish dry. Season generously with salt, pepper, and zest of the lime. Grill fish until opaque, about 3-4 minutes per side, turning once. Squeeze with lime juice.

To assemble: On each plate, break the tostada in half and place on the plate. Crumble the goat cheese on top. Ladle 1/3-1/2 cup bean mixture onto the tostada, including 2-3 tablespoons of cooking liquid. Place the grilled fish on the tostada. Top with fresh salsa. Serve immediately.

Whole Roasted Cauliflower with Whipped Goat Cheese

While flipping through my latest issue of Bon Appetit, a picture similar to this jumped out at me immediately.

I couldn’t not try out this appetizer. Whipped goat cheese? Um, yes please. This was not a tough sell.

If this seems a bit elaborate for a roasted vegetable, it is. It’s worth it. The cooking liquid gives it a spicy cook, the roasting makes it crispy, and the whipped goat cheese makes it memorable. Try this at your next casual dinner, served family-style.

I cut the whipped goat cheese in half, and it’s still well more than I need. I think it would be delicious on a burger, or an ear of corn. Any other ideas?

When a recipe calls for “dry” white wine, they mean one that isn’t sweet. I used an unoaked chardonnay, but use one you like.

Whole Roasted Cauliflower with Whipped Goat Cheese

Adapted from Bon Appetit

Serves 6 as an appetizer

8 cups water
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
2 oz. goat cheese
2 oz. cream cheese
1 oz. feta
3 tablespoons heavy cream
1 tablespoon olive oil plus more for serving
Coarse sea salt (for serving)

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Blend cheeses and tablespoons oil in a food processor until smooth; season with sea salt if needed. Transfer whipped goat cheese to a serving bowl and drizzle with oil. Do Ahead: whipped goat cheese can be made 1 day ahead; cover and chill.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.