Hasselback your salmon for a new way to eat this tasty fish

I found myself nodding and saying “so smart” as I flipped through her cookbook filled with organization tips, detailed grocery lists, and specific food preparation and cooking tips designed to help home cooks. at home like Klein, a skilled chef and mother of three, get dinner on the table without sacrificing fun and flavor.

The book mirrors what Klein offers through its Prep + Rally family meal plan service. The Basics: Pick four dishes to cook, make a solid grocery list, then spend about an hour a day (maybe Sundays) making sauces, sides, and recipe building blocks so you can then quickly prepare dinner from Monday to Thursday.

Even if, like me, you don’t feel the need to completely overhaul your cooking habits, her cookbook offers something you probably want: quick, make-ahead recipes that don’t look be retreaded.

This hasselback salmon is my favorite example from the book. I chose this recipe out of the many tasty options because even though I love salmon, sometimes I find myself buying fillets, pan-searing them, and drizzling them with olive oil and lemon. Tasty, but sigh.

This one offered something different delicious, but still quite simple. And you can assemble it the day before, wrap it tightly in the fridge, and bake it for 30 minutes the next evening.

What’s fun? Rather than buying individual fillets, you get a 2 pound slice of fish. Then you harass him. In other words, you take a sharp knife and make two rows of horizontal slits and one long slit down the center, taking care not to cut the skin underneath. Then you sprinkle it with garlic parmesan breadcrumbs, tucking those tasty bits into the slits.

The fish is drizzled with olive oil and lemon juice before being slid into the oven to crisp and brown. The fatty fish and cheese create a fairly rich dish, so Klein serves it with a crisp, clean-tasting chimichurri-style dressing that can also be made a day or two ahead.

And the last little nugget that made me smile: Klein lightly oiled the broccoli florets on another baking sheet and popped them in the oven within the last 15 minutes of baking to create a complete meal. While the food is cooking, you can toss in a green salad, if you feel like it.

But Klein wasn’t done. Don’t want cheese or just want a variation? She recommends spreading a thin layer of honey mustard over the salmon before adding the breadcrumbs for a twist.

This dish, which has garnered rave reviews from my co-workers, is definitely part of my weeknight rotation, but it could also become my next casual dinner main course. It’s so pretty and so tasty. Try it.

get ahead: Fish can be sliced ​​and seasoned, tightly covered and refrigerated up to 1 day in advance before cooking.

Storage: Refrigerate cooked fish up to 2 days and chimichurri dressing up to 3 days (dressing may lose color).

REMARK: To make roasted broccoli or cauliflower to accompany fish, line a large rimmed baking sheet with parchment paper or lightly grease. Arrange 1 pound (about 5 cups) broccoli or cauliflower florets on the skillet, drizzle with about 1 tablespoon olive oil and toss to coat. Spread the broccoli in a single layer and season lightly with salt and pepper. Transfer the vegetables to the oven about 15 minutes before the salmon is supposed to be cooked and roast until the vegetables are slightly softened and beginning to crisp on top. Serve with lemon wedges and grated Parmesan on the side, if desired.

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• One salmon fillet (2 pounds) skin on, boneless
• 3/4 tsp fine salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 lemon
• 3/4 cup (2 1/2 ounces) finely grated parmesan cheese
• 1/2 cup panko
• 1 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil (or more if needed) or cooking spray

• 1 cup fresh parsley or cilantro, tender leaves and stems
• 1/2 cup white wine vinegar
• 1/3 cup extra virgin olive oil, plus more as needed
• 2 garlic cloves, coarsely chopped
• 1/2 teaspoon dried oregano
• Fine salt
• Freshly ground pepper
• Water, as needed (optional)

Prepare the salmon: place a rack in the center of the oven and preheat to 425 degrees.

Line a rimmed baking sheet with parchment paper and place the salmon on the sheet, skin side down. Using a sharp knife, make about 15 horizontal slits in the fish 1/2 to 3/4 inch apart, being careful not to cut through the skin. (The pan size and number of slots will vary depending on the dimensions of your fillet.) Make a long slice lengthwise down the center of the salmon, again being careful not to cut the skin. Season the fish with 1/2 teaspoon salt and pepper.

Finely zest the lemon, reserve the citrus fruits for serving. In a medium bowl, stir together Parmesan, panko, garlic powder, remaining salt and zest until well blended.

Sprinkle the panko mixture over the fish, tucking it into the nicks and grooves and pressing lightly so it adheres to the salmon. Lightly drizzle fish with oil or spray with cooking spray.

Transfer the fish to the oven and roast for 20-25 minutes, or until the fish is browned and crispy on top. Cooking time will vary depending on thickness of fish and preference for doneness. You can take a look at the thicker slots to determine if the fish needs to cook longer. Cut the lemon into six wedges.

Prepare the chimichurri dressing: While the fish is roasting, in the bowl of a food processor or in a blender, combine the parsley or cilantro, vinegar, olive oil, garlic and oregano, and blend until desired consistency. If the sauce is too thick, add more oil or water, 2 teaspoons at a time. Taste and add salt and pepper, if needed. (Alternatively, you can finely chop the ingredients by hand and whisk together in a large bowl or coarsely chop and use an immersion blender to puree.)

Serve the fish family style, with the sauce and lemon wedges on the side.

Per serving (3 slices salmon, 2 tbsp chimichurri dressing)

Calories: 298; Total fat: 23 g; Saturated fat: 5 g; Cholesterol: 40mg; Sodium: 563mg; Carbohydrates: 6g; Dietary fibre: 1 g; Sugar: 1g; Protein: 16g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “Preparation and rallyby Dini Klein (Harvest, 2022).

Tested by Joe Yonan and Ann Maloney; questions by e-mail to [email protected].

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