Skip to main content

Featured

Syria's Deadliest Days: Over 1,000 Killed in Clashes and Revenge Killings

In a tragic escalation of violence, over 1,000 people have lost their lives in Syria during two days of intense clashes and revenge killings. The conflict erupted between Syrian security forces and loyalists of ousted President Bashar al-Assad, with sectarian violence targeting the Alawite community, a key support base of the former regime. The Britain-based Syrian Observatory for Human Rights reported that the death toll includes 745 civilians, 125 government security personnel, and 148 militants. The violence has left areas like Latakia without electricity and water, further deepening the humanitarian crisis. The revenge killings, primarily carried out by Sunni Muslim gunmen, have devastated Alawite villages, with reports of targeted shootings, looting, and arson. Thousands have fled to the mountains seeking safety, while bodies remain unburied in the streets of towns like Baniyas. This marks one of the deadliest episodes in Syria's 14-year conflict, raising fears of further inst...
Post a Comment
Read more
Labels

Slow-Roasted Salmon with French Herb Salsa

 


Hosting made easy and elegant: let this slow-roasted salmon be the stress-free star of your brunch or buffet.

Ingredients:

  • 1 1/2 pounds salmon fillet, skin on
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 small shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can’t find it)
  • 1 tablespoon very finely chopped fresh tarragon
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper

Instructions:

  1. Preheat the oven to 225°F and set an oven rack in the middle position.
  2. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon.
  3. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature.
  4. In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.
  5. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.
  6. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary.

Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.


Labels:

Comments

Post a Comment