Tuesday, July 17, 2012

Summer Salmon Tonight

Its the peak of Summer and wild local Salmon is on my menu, quickly pan seared and finished in the oven to give a crispy brown crust with a still moist center, to help cut the richness I made a "jam" out of sliced red onions, vinegar and sugar, slowly cooked till soft. Black forbidden rice and bacon sauteed yellow beans to round out the dish. Perfect for tonight.

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