The catch is in and salmon is starring on plates everywhere. How do you take yours?
BY MARY BROWN MALOUF PHOTOS BY ADAM FINKLE
It’s America’s most popular fish—sorry, Charlie, but salmon is now slightly more popular than tuna. In Utah, salmon is on every menu from Maxwell’s Pizza to La Caille, and throughout summer, wild salmon is in season, making it a grill-cook’s favorite.
Harbor Seafood & Steak garnishes salmon with roast chiogga and golden beets, baby fingerling potatoes (par-cooked and seared), watercress, celery heart leaves and stalks, baby heirloom tomatoes and lemon chervil vinaigrette. The potatoes are added while hot, so the garnish is a hot-and -cold mix. Harbor Seafood & Steak, 2302 Parley’s Way, SLC, 801-466-9827
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See more inside the Summer 2017 issue.
