The New York Times Magazine on Sunday, May 19, had a wonderfully amusing article about the superior taste of wild Western varieties of salmon over Atlantic (farm-raised) ones. Tom Douglas is quoted, and there are a couple simple recipes.
I'm not sure if the link will work, as the Times often requires you to register with them to access their articles, so I apologize in advance if that's the case.
(If it doesn't work for you, I can e-mail it to you.)
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