Many years ago, after I had moved to Texas and bought my house, I was hosting a dinner party and looking at recipes. I had decided to serve salmon as the main course, but didn’t know how I wanted to flavor it.
Growing up in Oregon, we ate salmon almost every week, usually for our Friday night Shabbat meal. My mother usually cooked it simply by poaching it in the oven. While I always enjoyed it (except for a couple of years in high school where I got sick of eating salmon every week), it was clear that most people were used to eating fish either seasoned in an interesting way before cooking or having it served with a sauce.
