How to Eat Well When You're Bored of Cooking, Part 2

This week: Salmon, the ubiqui-fish dish you need a new recipe for

I just read a post about posting on Substack. According to media guru, Sarah Fay, all readers skim for key words in the (easy recipe ahead) topic sentence and (salmon) typically scan the rest of the page using a “F” or “Z” pattern. Subscribers will also only have a “surface-level reading experience that will prevent them from remembering, analyzing, drawing comparisons about, or feeling empathy.” (Did I mention it’s a delicious salmon recipe and it’s only a few paragraphs below here?)

(Please continue scanning and if you will, also scan for the heart-shaped “like” button above and let’s show Ms. Fay how many nice people read this far!)

Ms Fay also reminded us that our readers’ inboxes are jammed packed with crud most of the time, and the majority of y’all break into hives at the number of emails you receive, so spend most of your free time deleting emails during the commercial breaks on “Elspeth,” so I’m lucky if you’ve scanned this far and I HAVE A SALMON RECIPE THAT WILL UP YOUR LUNCH AND DINNER GAME AND IS GOOD ENOUGH TO SERVE TO COMPANY IF YOU’RE NOT TOO BUSY DELETING EMAILS.

Sorry to shout.

If you’ve been kind enough to scan this far, thank you. Today’s recipe is installment two in the “I should probably eat like a grown-up, but really don’t have the mental energy to” category.

My recipe is for that ubiqui-fish, the boneless chicken breast of the sea, my friend and yours: salmon. Here it gets a glow-up with a simple baked yogurt topping that is warm with ginger and masala.

My mom loved this dish, and my brother Paul, the one who taught me to dice garlic and make perfect gravy, asked for the recipe. Now you can all have it! (But don’t worry, Paulie, you had it FIRST.)

Notes:

• Don’t have lime? Use lemon instead.

• Don’t have garam masala? Substitute an equal amount of a store-bought curry blend.

• Want to try this on chicken thighs or breasts instead? Marinate the chicken overnight, maybe throw a few sliced onions in as well, and bake at 375° F or grill until an internal temp of 165° F is reached.

• I don’t need to tell you this, but I am required by the recipe-writer code of ethics to say: “This makes a simple, but complete weeknight dish if paired with a crisp green salad and some crusty bread.”

• Make twice as much of this dish as you’ll need for dinner and eat the rest cold for lunches or tomorrow’s dinner. Mash it up with a touch of mayo and make a great alternative to a tuna sandwich.

• Having company? This is great served hot…but with summer here, buy a side of salmon, double the yogurt portion of the recipe, make the fish ahead of time and serve chilled with a cucumber salad and my quinoa salad (Switch out the Parmigiano for feta).

Ginger Masala Salmon

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Part of the "What-to-Cook-When-You're-Bored-of-Cooking" recipe series.

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Ginger-Masala Salmon

Makes 1 pound of salmon

What You’ll Need:

• 1 pound salmon filet

• 1/2 cup Greek or Icelandic-style plain yogurt

• 1 teaspoon garam masala

• 1/2 teaspoon fresh ginger, grated

• 1/2 teaspoon fresh garlic, grated

• 1 tablespoon extra virgin olive oil (plus extra for the pan)

• 1 tablespoon freshly squeezed lemon or lime juice

• 1/4 teaspoon onion powder

• 1/2 teaspoon kosher salt or 1/4 teaspoon sea salt, or to taste

• 1/8 to 1/4 teaspoon chili powder (or more or less depending if heat is your thing or not)

What You’ll Do:

1. Heat the oven to 375° F. Drizzle a little olive oil on a rimmed baking dish, or line with parchment.

2. Place the salmon in the baking dish.

3. In a small bowl, mix together the yogurt, garam masala, grated ginger, grated garlic, olive oil, lemon or lime juice, onion powder and chili powder (if using).

4. Spread the mixture over the salmon and let sit for 20 minutes.

5. Bake for 7 to 12 minutes depending on the thickness of the salmon and how well-cooked (or not) you enjoy your salmon.

6. Let rest for at least 5 minutes before slicing into pieces and tucking in. If feeling esp fancy, sprinkle a handful of chopped parsley, cilantro and/or Thai basil over the top before serving.

This substack is a reader-supported publication. I cannot do it without you. If you’re able, paying for a subscription helps pay for the groceries necessary for recipe-testing and recipe development. Also, it supports me—a freelance writer—and ad-free journalism.

The pay scale for journalists and writers has not kept up with the cost of living. That’s why having a substack newsletter has become such a terrific venue for so many writers. Best of all, it puts me, Bosco, Calvin and Clyde in touch with our readers like never before. And: Now Bosco has expensive rotisserie chicken habits.

Can’t afford a subscription? Do the next best thing and give free subscriptions to all your friends. The more the merrier. Thank you!

Be like Calvin this week. Take time to lounge.

If you’ve made it this far, lmk what you think of Ms. Fay’s take on reading substack newsletters. Also: Tell me what dinnertime conundrums you face and I’ll try to help.