Dillon Ate . . . Sockeye Salmon and Pasta
Posted: May 30, 2009 Filed under: Dinner, Italian, Pescaterian | Tags: Alaska, Dillon, DillonMaurer, Fish, Pasta, Pescaterian, Salmon, SockeyeSalmon 1 Comment »Salmon that Socks you in the Eye
Wow, that was pretty much the corniest title ever. Right. Sooo . . . next to Alaska’s, “King Salmon,” Sockeye is the second most sought after species of Salmon in Alaska. It is super rich and flavorful, and chock full of Omega-3′s. Peep the darker color than farm-raised salmon . . . this is scrumptious. Shouts to Chef Eric King over at Murphy‘s (He came from the Ritz Carlton, Atlanta) for giving me some tips on preparing this.
Ha - Peep how the salmon is nice and crispy!
- Cast-Iron Skillet Seared Sockeye Salmon Fillet (Lemon Juice, Olive Oil)
- Linguine Pasta
- Broccoli, Green Beans, Cherry Tomatoes, Portabellos, Onion, Garlic
- Balsamic Browned Vegan Butter
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Dillon! I love the ingredients, and I especially love the title…hahaha Good lookin’ out for your mentor chefs…I Love You, and did I mention that love this site!