Roasted without fat, slivered onions keep their crunch, as they would in a tandoori oven.
Thomas J. Story
While the state of fish in the world is complicated, the West Coast has one that is unequivocally in great shape ― wild Alaska salmon. As those naturally bright-red fillets start appearing at seafood counters this season, all you need is a fresh spice blend to dress one up for dinner.
Ours, inspired by a packaged blend from an Indian grocery store, uses staples from the spice rack, paired with a little brown sugar, butter, and lemon, for a simple glaze with complex flavor.
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