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Michael Symon’s 5 in 5 for Every Season
5 fresh ingredients + 5 minutes of heat = 165 recipes
Ridiculously easy from-scratch recipes to get you in and out of the kitchen in a flash every day of the week
—now with sides and holiday dishes, too.
The follow-up to the bestselling Michael Symon’s 5 in 5, this new book delivers 165 quick, easy, fresh recipes organized by season with an entire section devoted to making the holidays simpler than ever. Each chapter features inspired main courses as well as recipes for sides and 5 fun ways to celebrate the season, including no-bake summer fruit desserts and spiked drinks to warm up with in winter.
Looking for a fresh and affordable weeknight meal that solves the classic cooking conundrum: “What’s for dinner?” …, try the Grilled Salmon with Moroccan Spices and Cucumber recipe from Michael Symon’s 5 in 5 for Every Season. You can’t go wrong with this winning recipe.
Grilled Salmon with Moroccan Spices and Cucumber
Serves 4
It’s amazing what you can find on supermarket shelves these days. Back when I was a young cook, you couldn’t even find radicchio! Now you can find everything from panko to ras el hanout, an earthy, peppery North African spice blend. Stocking your pantry with these staples means that everyday recipes—like the grilled salmon here—will always taste new and exciting.
Kosher salt and freshly ground black pepper
1 teaspoon ras el hanout spice blend
4 (6-ounce) skinless salmon
4 tablespoons olive oil
Juice of 1 lime
2 cups thinly sliced cucumber
¼ cup thinly sliced red onion
2 tablespoons chopped fresh mint leaves
1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, mix together 1 teaspoon salt and the ras el hanout. Season the salmon on both sides with this spice mixture. Drizzle the salmon with 2 tablespoons of the olive oil and put on the grill. Cook until nicely charred and the fish releases from the grill, about 3 minutes. Flip and cook until medium-rare, about 2 minutes (For more well-done fish, cook covered)
3. Meanwhile, in a medium bowl, whisk together the lime juice and remaining 2 tablespoons olive oil. Lightly season with salt and pepper. Add the cucumber, onion, and mint and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.
4. Put the salmon on plates, top with the cucumber salad, and serve.
ABOUT THE AUTHOR
MICHAEL SYMON is an Iron Chef on Food Network’s Iron Chef America and a James Beard Award Winner. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita, located in Cleveland, Ohio, as well as Roast, in Detroit, Michigan.
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