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I tried Mark Bittman’s 5-ingredient salmon recipe and got dinner ready in 10 minutes


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A 10-minute salmon recipe that only requires a salmon fillet, olive oil, salt, pepper, and lemon.

The cookbook “How to Cook Everything” by Mark Bittman provides simple recipes you can make quickly.

The recipe below only takes 10 minutes. All you need is salmon, olive oil, salt, pepper, and lemon.
I made it, and it was an easy, simple recipe with minimal prep and cleanup.

Table of Contents: Masthead Sticky

If, like me, you’re filled with a mixture of boredom and dread when contemplating anything to do with an oven or stovetop, then you’ve come to the right place. Welcome to the world’s easiest, fastest, (and still delicious) salmon recipe, from Mark Bittman’s home cook’s beginner bible, “How to Cook Everything.” (You can read a full review of the cookbook here.)

I tend to stick to recipes that don’t exceed five ingredients, which makes this one perfect: all you need are salmon fillets, olive oil, salt, pepper, and an (optional) lemon.

Mark Bittman’s simple salmon recipe:
Ingredients you’ll need:

2 tablespoons olive or good-quality vegetable oil
4 salmon fillets (1 ½ pounds), skinned if you like, pin bones removed
Salt and pepper
Lemon or lime wedges for serving

How to cook it:

Put a large skillet (preferably cast iron) over medium heat to get hot. Add the oil and swirl to coat the pan.
Sprinkle the fish with salt and pepper. Add the fish, skin side down (even if the skin has been removed), and raise the heat to medium-high.
Cook until the fillets release easily, 3 to 5 minutes.
Turn the salmon and cook to reach the desired stage of doneness, 2 to 5 minutes more (use a knife to peek inside).
If you’re going to eat the skin, serve the fillets with that side up. Serve with lemon on the side.

What the recipe looked like each step of the way:

I didn’t have a cast-iron pan, but this non-stick skillet worked fine. I turned the burner on medium heat, added two tablespoons of olive oil, and swirled it around to coat the skillet.

I sprinkled the salmon fillet with salt and pepper (the ideal seasoning for amateur cooks and minimalist pantries).

I added the salmon to the pan, skin-side down, and raised the heat to medium-high.

At this point, my closet-sized Brooklyn kitchen got smoky enough to set off the alarm. By the time I got back to the stove from waving a towel in front of it, one of the burners stopped working. (Maybe next time, I’ll try an oven recipe.)

Thankfully, after more than five minutes (shown above), the fillets released easily from the pan. I flipped them over, skin-side up …read more

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