Last Sunday I got married. Today I made birthday salmon. I wasn’t feeling up for much after the bustle of the wedding so I celebrated my birthday by setting the table for dinner. A single beeswax candle, linen napkins, and the misshapen remnants of my bridal bouquet set the perfect tone. No cake, no birthday candles, no presents. Just a couple of pieces of salmon, a bulb of fennel, some fresh greens  and the companionship of my new camera.

This salmon is simple to prepare and good alongside just about anything. I had it with a salad (butter lettuce, radichio, avocado, roasted beets and shaved fennel) and amazingly crispy and creamy roasted potatoes.


Serves Two


2 salmon fillets

1/2 teaspoon sea salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

cracked black pepper

2 teaspoons ghee or clarified butter


Sprinkle the salmon fillets with the salt, cumin, chili, and pepper.

Heat the ghee in a nonstick pan over medium high heat.

Cook the salmon, skin side up, for several minutes (cooking time will vary based on the thickness of your fillet, but the fish should be moist, barely pink on the inside, and crispy on the outside).