The simplest salmon and other easy recipes
Earlier this year, one of our NYT Cooking editors, Nikita Richardson, suggested that we do a package of recipes for true beginner cooks, a step-by-step program for people who can barely boil water. The recipes needed to be great because not only do we want you to learn to cook, we also want you to love it.
Now, at the end of graduation season, as all sorts of fledgling cooks are entering the wider world, we’re here with 10 beginner recipes for you or the people in your life who could use them most.
Five of those beginner recipes are below, and I think you should look at them even if you’re very comfortable in the kitchen. Who doesn’t like having simple dishes and brilliant techniques at their fingertips?
BROILED SALMON WITH MUSTARD AND LEMON
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.
By Melissa Clark
Yield: 2 servings
Total time: 15 minutes
2 (6- to 8-ounce) skin-on salmon fillets, each about 1-inch thick
1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
Freshly ground black pepper 2 tablespoons extra-virgin olive
oil
1 tablespoon Dijon mustard Lemon wedges, for serving
1. Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
2. In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
3. Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for mediumrare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
4. Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.
VEGETABLE TOFU CURRY
This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors.
By Genevieve Ko
Yield: 2 to 4 servings
Total time: 20 minutes
2 broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination
1 (14- to 16-ounce)
container firm tofu 1 (13.5-ounce) can
coconut milk
1 medium onion, chopped Salt and pepper 1 tablespoon curry powder, plus more to taste
Cooked rice or other grains
or noodles, for serving Hot sauce, for serving
(optional)
1. If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into ½-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
2. Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
3. Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
4. Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you’d like. Serve hot over rice or other grains or noodles, with hot sauce if you want.
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. By Eric Kim
Yield: 1 serving
Total time: 5 minutes
1 (5-ounce) can tuna (preferably any variety stored in oil), well drained
2 tablespoons mayonnaise 1 teaspoon toasted
sesame oil
½ teaspoon soy sauce
1 cup cooked white rice (preferably short- or medium-grain)
Toasted white or black sesame seeds, furikake or chopped scallions, for topping (optional)
1. In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
2. Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
CRISPY-EDGED QUESADILLA
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla.
By Melissa Clark
Yield: 1 quesadilla
Total time: 10 minutes 2 teaspoons oil (such as olive, grapeseed or sunflower oil) 1 (8-inch) flour tortilla ⅔ cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)
1. Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
2. Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that’s leaked out solidifies and turns brown, 2 to 3 minutes.
3. Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
TURKEY CHILI
Rather than browning the meat first, which doesn’t do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first.
By Eric Kim Yield: 2 to 4 servings Total time: 45 minutes
3 tablespoons olive oil 1 large white onion, diced 1 (28-ounce) can whole
peeled tomatoes
Salt
2 tablespoons chili powder 1 pound ground turkey 1 (7-ounce) can chipotle
peppers in adobo sauce Shredded extra-sharp cheddar, sour cream and whole cilantro leaves, for serving (optional)
1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
2. Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
3. Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don’t worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
4. Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don’t use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
5. Bring the chili to a simmer over medium-high heat — you should see occasional small bubbles breaking the surface of the mixture — then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn’t ladle it into a bowl. Serve with cheese, sour cream and cilantro, if using.