I’m relieved to finally have salmon in my freezer again. When it comes to remembering to thaw meat, I’m terrible. So even as much as I love chicken, it’s usually frozen beyond my last-minute (self-inflicted) time constraints.
But salmon thaws in a few minutes under running water, making it a quick, easy go-to dinner. The preparation is a snap – a few grinds of salt, pepper and garlic, then a squeeze of lemon – and it’s into the oven for 15 minutes while my quinoa cooks and then, during the last half, the green beans steam.
