Seattle Pickled Salmon Salad
“King is so intense, you feel like a bear, gorging on your fish," says Lark chef John Sundstrom. "But sockeye is a bit leaner,
and has a really fresh taste—I could eat a ton of it.” Try this preparation as an appetizer with just bread and radishes,
as the chef does.
Recipe: Seattle Pickled Salmon Salad
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