Five dishes to cook this week – The Denver Post

By Emily Weinstein, The New York Times

My goal for Five Weeknight Dishes is always to keep cooking simple: You need to be able to pull off these recipes after a busy day, especially if you’ve got kids at home, clanging around.

But this time of year is really about keeping it simple: Summer and simplicity go hand in glove. The fresher and better tasting your produce, the less you need to do to it, and even the plainest food tastes good when you eat it outdoors, if you can. (I find this is especially true at the beach. Not that I am eating weeknight meals at the beach. Though that would be nice.)

The recipes below are, yes, simple and delicious.

1. Salmon With Crushed Blackberries and Seaweed

In this recipe, chef Sean Sherman joined two iconic ingredients of the Pacific Northwest — salmon and blackberries — to honor Indigenous groups of the region. The result is gorgeously simple, and will shine with wild salmon and the best berries you can find.

Yield: 4 servings

Time: 15 minutes


  • 2 cups fresh blackberries
  • Coarse sea salt
  • 4 (5- to 6-ounce) skin-on salmon fillets, preferably wild-caught sockeye salmon
  • 3 tablespoons sunflower oil, plus more as needed
  • 2 to 3 tablespoons dried wakame seaweed
  • Fresh chive stems, for garnish