I will never forget hearing a recording of her Sibelius violin concerto, which is one of my all-time favorite recordings. I was also able to see her perform live with the Denver Symphony Orchestra, including a Beethoven Triple Concerto performance.
Miriam has been recognized for many years as one of the world’s preeminent violinists. A consummate musician – equally accomplished as recitalist, concerto soloist or chamber musician – she has been heralded for her “fiery intensity and emotional depth” (Musical America) as well as for her technical mastery. She also is one of the most sought-after pedagogues: she is on faculty at the New England Conservatory and she serves as Artistic Director of Ravinia's Steans Music Institute.
Thank you Miriam for bringing us such wonderful music -- as well as this great recipe!
SALMON with HERB LEMON MARINADE
(Based on a Recipe by Moira Hodgson from the New York Times)
- 1 3-pound salmon fillet, in one piece
- 1 clove garlic, minced
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon grated lemon peel
- 2 tablespoons parsley, chopped fine
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- Juice of 1/2 lemon
- 2 tablespoons sesame oil
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 1 lemon, cut into 6 wedges
- Sprigs of rosemary, for garnish
- Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
- Preheat broiler or grill. Cook salmon, turning once — five to six minutes each side for medium rare.
- Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
I opted not to broil the salmon for the total cooking time. Instead I baked it at 400 degrees for 12 minutes and then broiled it for Only about 2 and a half minutes. I find that the broiling process chars the herbs too much.
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Whenever I do salmon with a crust or toppings, I always bake it too. As Desiree says, the broiler will just burn the herbs. Unfortunately our local supermarket has not had any garlic for weeks.
I think Miriam is the one saying to bake to avoid charring the herbs.
I see a trend here--violinists who are also fish chefs.
I will make this, though I'd rather have a fiddle lesson.
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April 21, 2020 at 12:04 PM · I am absolutely trying this at the weekend! Looks delicious.