OPINION | FRONT BURNER: Orange zest, chile flakes add flavor to salmon

As I've mentioned in previous columns, I don't eat nearly as much fish as I'd like and I'm always on the lookout for new recipes.

Finding new recipes that appeal to everyone at my dinner table can be quite the challenge. For example, after reading the ingredients list — butter, red chile flakes, orange zest, mint and salmon — for this recipe adapted from The New York Times, I was sure I found a winner. When I mentioned trying the recipe to Mr. Picky, he said something along the lines of "You go ahead; I'll make a grilled cheese."

And that's exactly what I did. I paired the flavorful salmon with a mound of riced cauliflower. It was excellent.

And the extra serving meant I had the makings for an almost effortless lunch the next day.