Fish fillets can be a lifesaver for weeknight cooks. They are nutritious and simple to prepare, take little time to cook, and respond nicely to a variety of flavors. Start with salmon fillets, liberally cover them on one side with a mixture of ground coriander, cloves, cumin, and nutmeg, and then brown them in a very hot skillet so the spices form a crust, as adapted from New York chef Katy Sparks. That's all there is to it. Use equal-sized fillets, cook to medium-rare, and season with freshly ground spices for the best results. If you only have pre-ground, make sure they haven't staled in your cabinet for too long. (Spices can, in fact, become stale.)
