Slow-cooked salmon

Not so much slow-cooked, since we’re talking about less than 15 minutes in the oven, but low-cooked—the oven temperature is 300°F. This results in salmon that is not browned, but superbly moist and evenly cooked, medium-rare throughout. It’s delicious and, once you and your oven get the hang of it, virtually foolproof.

Our flavors begin with Mediterranean and then Thai influences. A horseradish puree accompanies one of the dishes, then a classic French mushroom “fondue.” and finally a topping of coriander-scented mussels.