Hon, you know how much I love to try new recipes? Do you know that I’m constantly tearing out recipes from The New York Times Food section? And that the writer of many recipes and food-related articles is Mark Bittman? When I heard that this prolific writer and chef was scheduled to speak at Words Bookstore in Maplewood, I wrote the date in pen on my calendar!
I can’t wait to try new combinations and flavors while working my way through the cookbook. In honor of summer, here’s one of Bittman’s recipes.
Crisp-Skin Salmon with Maple-Ginger Glaze
1 2-pound skin-on salmon fillet
1 Tablespoon good-quality vegetable oil
Salt and pepper
1/4 cup maple syrup
1 Tablespoon Dijon mustard
1 Tablespoon minced fresh ginger
- Start the coals or heat a gas grill for medium-high direct heat cooking. Make sure the grates are clean.
- Pull any remaining pin bones from the salmon. With a sharp knife, score the skin in a crosshatch pattern.
- Pat the fish dry with paper towels and put it on a large baking sheet. Brush the skin side with the oil, sprinkle with salt and pepper on both sides, and turn it skin side down. Put the maple syrup, mustard, and ginger in a small bowl and stir to combine. Brush the glaze over the top.
- Put the salmon skin side down on the grill directly over the fire, at an angle or perpendicular to the grate. Close the lid and cook, without turning, until the thickest part is as opaque as you like, 5 to 10 minutes; nick with a sharp knife and peek inside to check a couple of times. Transfer the salmon to a cutting board, cut into 4 to 6 pieces, and serve.
Yield: 4-6 servings
Want another Bittman bite? Check out his appearance on Live with Kelly and Ryan where he demonstrates how to make Veggie Burgers.