Slow-Roasted Salmon with Cucumber Yogurt and Quick-Preserved Lemons

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It’s one thing to ask a friend for a recipe, it’s another thing to pilfer their signature dish. For the past few years, my friend Diana has dazzled dinner guests with her take on Suzanne Goin’s Slow-Roasted Salmon with Cucumber Yogurt; a recipe that you won’t find in any of Goin’s cookbooks but, rather weirdly, on the Hollywood Bowl website. It’s such a winning dinner party dish because you get to serve fish to any number of people without having to stress; the slow-cooking in the oven guarantees a moist interior and also ensures that all of the fillets will be done at the same time. Top it with a yogurt sauce amped up with toasted cumin seeds and preserved lemons (more on those in a moment) and you’ve got a dish so good, it’s worth stealing from a friend (sorry Diana).

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Molly’s Slow Roasted Tomatoes (Pomodori al Forno)

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A journey of a thousand miles may begin with one step, but a recipe of several steps begins with precisely 2,408 miles. Specifically: the distance from New York to Seattle.

It was on the plane from New York to Seattle that I read last month’s Bon Appetit magazine which featured our friend Molly Orangette’s recipe for slow roasted tomatoes. The recipe was adapted from the one at Cafe Lago, a restaurant Molly writes lovingly about in the accompanying article, and a restaurant that’s back-to-back with an apartment where Craig used to live with his friends Ryan and Kristen.

The story might’ve ended there, with me reading about Cafe Lago’s Pomodori al Forno on the plane, except the story–like those slow-cooked tomatoes–gets richer as it goes along.

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