Not many signs of the economic crisis are noticeable in the Washington DC area where I live. I know people who, despite the ongoing recession, find attractive job opportunities. I do not see fewer luxury cars in my neighborhood than before and when I take my son for horseback riding classes in Great Falls VA I still spot a Ferrari or two. But, from the perspective of my kitchen, I do see how the recession has touched America. Not only bagged salad is not so fresh anymore and does not last until the expiration date but, sadly, some of my favorite magazines, I've been subscribed to for many years, closed out.
At first, these were the newer ones that I had not yet got too attached to. Last year however I received a letter from Conde Nast cancelling Gourmet magazine, which as a passionate cook I read regularly. I got even more depressed when at the beginning of this year the same happened to Metropolitan Home magazine.
It was a very modern and sophisticated monthly. I had been subscribed to it for almost fourteen years, from the very first month I came to the U.S. It shaped not only my architectural taste but also contributed to my culinary development. I often found there interesting and inspiring recipes that have remained on my menu forever. One of them was a salmon dish that I prepared for my guests many times, always with a great success. Whenever I make salmon this way, I use the whole half of the fish, but any amount would work.
Roasted Salmon in Green Sauce
2 lbs of raw salmon without skin,
4 tbsp olive oil,
2 tbsp lemon juice,
1 tsp course see salt and freshly ground pepper to taste.
1/3 cup chopped chives or spring onion,
1/3 cup chopped dill,
1/4 cup chopped tarragon,
1/4 cup small capers,
4 tbsp olive oil,
3 tbsp lemon juice
peel grated from one lemon
Preparation of the salmon:
1. Preheat oven to 375F.
2. Grease baking pan with 2 tbsp of oil and place salmon on it.
3. Pour over remaining oil and lemon juice.
4. Season with salt and pepper.
5. Bake until salmon is gold on top,between 30-40 minutes.
Preparation of the sauce:
1. Mix all the herbs and capers.
2. Add lemon juice and oil.
3. Grate lemon peel.
4. Mix the sauce and pour over the hot salmon and serve.
I serve this salmon most often with baby potatoes, roasted or baked, and always think about my favorite MH magazine.