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Myanmar Earthquake: Death Toll Climbs to 3,145 Amid Ongoing Rescue Efforts

The devastating earthquake that struck Myanmar nearly a week ago has claimed at least 3,145 lives, with search and rescue teams continuing to recover bodies from the rubble. The 7.7 magnitude quake, which had its epicenter near Mandalay, Myanmar's second-largest city, caused widespread destruction, including collapsed buildings, damaged roads, and destroyed bridges.  Humanitarian aid groups are working tirelessly to provide survivors with medical care and shelter, as thousands remain homeless and vulnerable to disease outbreaks. The United Nations estimates that over 17 million people have been affected by the disaster, with more than 9 million severely impacted.  In response to the crisis, Myanmar's military government has declared a temporary ceasefire to facilitate relief efforts. However, ongoing challenges, including communication blackouts and difficult-to-reach areas, have hindered the full assessment of the disaster's impact.  The coming days will be critical in d...

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Slow-Roasted Salmon with French Herb Salsa

This slow-roasted salmon with an elegant fresh herb salsa is wonderful at room temperature, making it perfect for a holiday brunch or buffet.

Here is a recipe for Slow-Roasted Salmon with French Herb Salsa:

Ingredients:

  • 1 1/2 pounds center-cut salmon fillet, skin on
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt

For the French Herb Salsa:

  • 1 small shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 1/2 cup mixed fresh herbs, such as parsley, chervil, tarragon, and chives, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

Instructions:

  1. Preheat the oven to 225°F and set an oven rack in the middle position.
  2. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top.
  3. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger.
  4. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.
  5. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.
  6. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary.
  7. Break the salmon into large, rustic pieces and spoon the French herb salsa over top.



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