Tony Bennett could sing standards in his sleep. Luckily, his umpteenth run through the Great American Songbook — this one a PR coup with Lady Gaga — never lapses into the lazy
Both singers sound stoked by each other’s presence.
Their tandem versions of war-horses by Cole Porter, Irving Berlin and Cy Coleman emphasize the swing in the songs. They keep the beat brisk and the arrangements sharp. There’s rarely a hint of loungy contemplation or orchestral lushness in their interpretations. Instead, they emphasize energy.
That’s especially nice to hear from Bennett. At 88, he’s not just leaning on his authority. He’s navigating the phrases with agility and pluck.
Grilled Salmon with Avocado and Sun-dried Tomato Dressing and Rocket Salad
Well-produced organic salmon is perfect to use for this dish and as it is farmed in colder waters it has a firmer flesh. Salmon tastes far better is eaten slightly underdone than overcooked, and is using in this recipe should be served warm and not hot.
6 x 175g (6oz) skinless salmon fillets, pin bones removed olive oil, for brushing juice of 1/2 lemon 3 ripe avocadoes 25g (1oz) wild rocket
For the dressing
12 semi sun-dried tomatoes in oil, drained and roughly chopped 200ml (7fl oz) olive oil 1 tsp fresh lemon juice pinch of chilli powder 3 fresh basil leaves salt and freshly ground black pepper
1 To make the dressing, place the sun-dried tomatoes in a food processor with the olive oil, lemon juice, chilli powder and basil leaves. Blend together for about 1 minute or until you have achieved a fairly smooth texture. Season to taste and transfer to a jug.
2 Cut each the salmon fillet into three pieces. Heat a griddle pan until smoking hot. Season the salmon pieces and brush each one with a little olive oil, then place in griddle pan. Reduce the heat and cook for 3-4 minutes on each side until just cooked through and golden brown. Remove from the heat and sprinkle over the lemon juice.
3 To serve, cut each avocado in half and remove the stone, then carefully peel away the skin. Drizzle a little of the dressing into the centre of each plate and place a fanned out avocado half in the centre. Arrange three pieces of the salmon around the edge of each plate. Scatter around the rocket and drizzle over a little more of the dressing.