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your neighborhood GRILL |
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Farrar's Bistro
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Chef Terry’s monthly focus |
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Smoked Salmon and Spicy Cucumbers |
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Terry, what did you draw from for this recipe? Personally I love smoked salmon, so what better to compliment it with than a cucumber salad with a little bite...
What are you especially proud of in this dish? Today, the vast majority of wild salmon comes from Alaska and is shipped from there across the country, fresh in the summer and frozen the rest of the year. The prized King Salmon, also called Chinook goes mainly to the restaurants but fish markets usually get a good supply of the equally delectable Sockeye or Red variety. Rich and fatty, both types taste untamed unlike farm-raised, year-round fresh Atlantic Salmon, also laden with fat and preferred by some for it’s milder moistness. Hot off the grill any of these Salmon make a majestic meal.
Eat drink and be merry,
Terry Farrar P.S. Mention my article and receive $1 off your order of Smoked Salmon
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