Easy Spring Dishes With Time-Saving Shortcuts

I confess: I refuse to blanch, peel and seed a tomato, even if the recipe says to. Every cook has a fussiness threshold, and that exceeds mine.So when the whole blanch-peel-seed thing comes up in dishes as delightful as Pierre Franey’s sautéed salmon with leeks and tomatoes, I simply cheat and throw unblanched, unpeeled, unseeded chopped tomatoes into the pan, where they release their sweet juices and coat the…