Russ parsons's crisp-skinned salmon (plus creamy leeks and cabbage)
Very lightly adapted from Russ Parsons's How to Read a French Fry. (And he says he got the crisp-skinned trick from Thomas Keller.) Parsons adds a touch of cumin seeds to the leeks and cabbage; I prefer it without, but if you are always pro-cumin, add a half-teaspoon of the seeds along with the leeks.
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