Salmon’s rich flavor need not compete with several taste elements on the same plate. Accenting salmon with a little acidity from the Dill-Shallot Vinaigrette and swaying this acidity by introducing a tangy Lemon-Mint Couscous provides a refreshing summer meal, balanced with flavor that tastes natural, not difficult.
Note: Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, shares his CHOW Tip for bronzing salmon in this video. He uses the bronzed salmon in this recipe; steps on how to make it are included under the section To Finish and Plate.
For the Cucumber Threads:
For the Pickled Red Onion:
To Finish and Plate:
Recipe by Craig von Foerster From Post Ranch Inn’s Sierra Mar Cookbook, published by Gibbs Smith Publishing
by David Watsky | Over the weekend, angst, anger, and unrest over the police killing of George Floyd reached a fever...
by Amy Schulman | Over the past week, the country has erupted in protest over the unjust murders of George Floyd, Breonna...