By Alaina Sullivan
This unique salmon preparation involves a cut of fish that falls somewhere between razor-thin smoked salmon and a robust wild Alaskan filet. I rarely think to slice fresh salmon filets horizontally, but one of the beauties of preparing it this way is the speed of its execution – it can go from pan to plate to palate in a matter of minutes. (Shorter if you skip step two like me). The most time-consuming part was removing the tiny bones from my fresh Coho, but speed bump aside, a swift slice down the middle, a generous seasoning and the fish is ready to go. The cooking, as the name suggests, is over in a flash: a brief touchdown in the hot skillet and the salmon slivers are cooked to perfection with a rosy hint of rareness in the middle.
Though robed in curry powder and delicious on its own, pairing the salmon with a creamy chickpea raita rounds out its Middle Eastern flavors. I rarely pass up an opportunity to use yogurt as a condiment – I love that its subtle tang adapts to sweet or savory, and its creamy texture is an invitation for ingredients to nestle within. It is no stranger to being used as the base of sauces to adorn meat, poultry and fish – the Indian raita being no exception. This cool condiment, spiked with cumin and mustard and textured by chickpeas, minced cucumber and red onion, takes as little time to assemble as the fish. A dash of red pepper gives it the perfect dose of heat to compliment the curry-spiced salmon. I recommend having a warmed pita or naan bread nearby to mop up any sauce that lingers at the end. Recipe from How to Cook Everything: Bittman Takes On America’s Chefs.