Getting to Trader Joe’s from my neighborhood in Brooklyn is, frankly, a pilgrimage. But I’ll make the trek for one treasure: its single-serve frozen salmon. I pat down the fillet with a paper towel and season it liberally with salt and cranks of pepper. I’ve cooked it skin side down in a scorching cast-iron skillet, basting the salmon in the herby butter like I would a steak. I’ll serve my salmon with a mound of fluffy rice to catch every drop of sauce, plus a veg of sorts: dashi greens, grilled asparagus, or broccoli salad.