Chef Gabrielle Hamilton offers the simplest preparation imaginable that yields a fillet so succulent and sumptuous, there won't be one flake left over.
salmon with riceAt Easter I am typically and steadfastly a roasted leg of lamb type, usually with a Greek bent - including baked orzo and the traditional egg-lemon soup, avgolemono, served alongside the asparagus and morel mushrooms that make the meal, above all, a celebration of spring. But due to an aberrant stretch last year in which I had roasted lamb nearly every night for the better part of three months (a story for another day), when Easter rolled around, I had the shudders at the prospect of lamb on the table.
I had seen some fantastic Scottish salmon from my fish guy, firm and silvery and so fresh they had a still-piercing gaze. I ended up buying 35 pounds of the stuff, and when I cut into the flesh, a clean, melon-like smell wafted through the kitchen.
I tied in Greek flavors by making a soupy, lemony rice dish instead of the lemonyRead More »from Gabrielle Hamilton's Salmon with Creamy Lemon Rice