Samin Nosrat’s slow-cooked salmon couldn’t be simpler

by G. Daniela Galarza The Washington Post I’d been waiting to get my hands on “Good Things” for months. When it finally arrived, I decided I’d set the book down on its spine and make the first thing its pages opened up to. It was a sunny, early fall day, so I was hoping to put together a crunchy salad with a bright dressing — the book contains loads of those — or maybe a creamy dip for crusty bread and vegetables. But that day, the book opened to Page 337 and its recipe for Slow-Cooked Salmon. I have cooked salmon so many times, fast and slow, hot and low, that I was at first a tad disappointed. Then, I started reading. Author Samin Nosrat wrote about working as a cook in Italy in 2003....