Dinner came from the freezer — and it’s easy
A r e y o u a m o n g t h e masses who want to eat better and save money? This dish can help you do both in a way that is a luxurious treat rather than a penance.
E a t i n g mo r e f i s h a n d vegetables ranks high on the healthful “to-do” list; here , you ge t b o t h: i n a savor y layer of chopped a r t i c hoke hear t s ( mixed with sun-dried tomatoes, capers, parsley and garlic and bound with c reamy r i c ot t a a nd Par migi a no - Re g gi a no c heeses) pi l ed high atop a gorgeous fillet of salmon.
The recipe’s weeknight e a s e a nd under-3 0 - minu t e s t a r t - t o - f i n i s h t i me might just tip the scales in favor of cooking instead of more expensive takeout, but the big money-saving (and convenience) feature here is that the fish (and artichokes, for that matter) can be pulled directly from your freezer. Frozen fish is more economical than fresh; it’s often “fresher,” because it is flash-frozen right after being c aught, and it is handier than you might realize, because, as I recently learned, it can be cooked without being defrosted.
It was a “Wow! Really?!” moment f o r me wh e n I c a me a c r o s s t h e “C o o k I t Froz e n” c a mpaign o n the Alaska Seafood Marketing Institute website. Then I noticed that Depu t y Fo o d Edi t o r B o n n i e S. Benwick suggested the method for a #DinnerIn-
From nutritionist and c o o k b o o k a u t h o r E l l i e Krieger Minutes Creamy Halibut a few weeks ago. The technique works remarkably well, and in the accompanying recipe, it can be put to good use toward a delicious double-decker weapon in your arsenal to keep those resolutions.