Salmon in the Pacific Northwest is a staple, and fresh is always best, at least always make sure it is wild for the most nutritional benefits. Needless to say, we are a bit spoiled here on the west coast. And with ample salmon at our fingertips, I am always looking for new recipes, new sauces, new ways to prepare one of my favorite fish entrées that is full of omega-fatty acids.
Discovered within the pages of Elisabeth Prueitt’s new cookbook Tartine All Day, a new salmon recipe was found and a sauce I will be making for years. Simple and full of flavor, your classic sautéed salmon now will be taken to another level of flavor.
~While I was prepping the spot for the photo shoot for the dish, I captured the shadow of the tulip on the serving dish and I couldn’t resist taking a photograph (below). Shadow still art, as one of my TSLL Facebook followers commented.