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Wall St Futures Slip as Geopolitical Uncertainty and Mixed Earnings Weigh on Sentiment

Wall Street futures slipped early Thursday as investors grew cautious in the absence of clear signals on the U.S.–Iran war, while a wave of mixed earnings added to the uncertainty. Iran’s seizure of two ships in the Strait of Hormuz and its demand that the U.S. lift its naval blockade have heightened geopolitical tensions, even after President Donald Trump extended the ceasefire indefinitely. The standoff continues to keep oil prices above $100 per barrel , raising concerns about a potential inflation flare‑up.  Economists warn that even if the conflict eases, the global economy may take time to normalize after one of the largest oil supply disruptions in decades.  As of early morning trading, Dow E‑minis were down 0.73%, S&P 500 E‑minis slipped 0.50%, and Nasdaq 100 E‑minis fell 0.48% , reflecting a broader pullback in risk appetite.  Earnings added another layer of volatility. Tesla shares fell after the company boosted its annual spending plan to more than $25...
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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.


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