One of The New York Times’s most popular features is its Cooking section. With daily and weekly “What to Cook” columns; countless how-to videos and comments from readers who share their own tips, it attracts fans from all over the world.
Healthy Recipes for the New Year provides an inspiring guide to everything from simple workday lunches to hearty Sunday stews. Here is Mark Bittman’s recipe for Four-Spice Salmon, which takes 20 minutes to cook:
4 6-ounce skinned salmon fillets
Salt and black pepper
1 tablespoon coriander seeds or ground coriander
¼ teaspoon whole or ground cloves
1 ½ teaspoons cumin seed or ground cumin
1 teaspoon freshly grated nutmeg
2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter
Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.