Three writers explore how the stomach paves the way to the heart
If you want to make a good impression, you'd better do some careful planning. Oh, and keep it simple.
RECIPE Peter Jensen offers his recipe for roasted salmon. PG 4F
Never underestimate the charm of hearth cooking. A fireplace dinner can be a delicious dining adventure. PG 4F
To impress, plan well and keep meal simple
Roasted Fish in the Greek style
two 8-ounce salmon fillets (any firm-fleshed fish will do)
2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice, plus more juice to taste and lemon slices for garnish
1 teaspoon kosher salt
1 small bunch of fresh herbs (thyme and oregano work well)
white pepper to taste
Rinse the fish and pat it dry. Combine olive oil with 1 tablespoon lemon juice and coat the fish. Sprinkle each fillet with salt. Rub in half the herbs and let marinate for 30 minutes.
Preheat oven to 500 degrees. Pull herbs off fish and use them to make a bed on a rack in a roasting pan. Place fish on top and roast until done (8 to 10 minutes).
Transfer to a platter; spoon over any juices from pan onto fish and season with white pepper to taste. Add a squeeze of lemon and decorate with lemon slices and remaining herbs.
Never allow guest to see you sweat.
Courtesy of Peter Jensen
Per serving: 438 calories, 53 grams protein, 21 grams fat, 3 grams saturated fat, 8grams carbohydrate, 4 grams fiber, 143 milligrams cholesterol, 1,076 milligrams sodium