Stunning in its simplicity, this whole roast salmon makes for a pretty–and pretty impressive–presentation, to say nothing of its super suppleness.
Barbara Kafka is the former food editor of Vogue and "Opinionated Palate" columnist for Gourmet. She's now a frequent contributor to The New York Times and the author of more than a dozen cookbooks, including The Intolerant Gourmet. In 2007, Kafka was honored with the James Beard Foundation's Lifetime Achievement Award. She lives in New York and Vermont.