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From stream to table. This wild salmon is seasoned with garlic, parsley, dill, and fresh lemon juice, then roasted over applewood and paired with a homemade pickled cauliflower salad.
Kosher salt
1/2 Cup Golden Raisins
8 Whole Jarred Pepperoncini Peppers, thinly sliced
1 Small Yellow onion, thinly sliced
1 Cup Olive oil
10 Clove Garlic, thinly sliced
3/4 Cup Red wine vinegar
1/3 Cup Sugar
2 Tablespoon Whole black peppercorns
3 Whole Bay leaves
2 Tablespoon Fresh oregano, finely chopped
2 Tablespoon Fresh thyme leaves, finely chopped
1 Head Cauliflower, cut into 1-inch florets
1 Large Red bell pepper, seeded and sliced
3/4 Cup Olive oil
3 Clove Garlic, minced
1 Teaspoon Fresh parsley, chopped
1 Teaspoon Fresh chopped dill
1 Tablespoon Fresh lemon juice
3 Pound Wild salmon, skin on
Kosher salt
Freshly ground black pepper
To Taste Kosher salt
1 Head Cauliflower, cut into 1-inch florets
1 Large Red bell pepper, seeded and sliced
1/2 Cup Golden Raisins
8 Whole Jarred Pepperoncini Peppers, thinly sliced
1 Small Yellow onion, thinly sliced
1 Cup Olive oil
10 Clove Garlic, thinly sliced
3/4 Cup Red wine vinegar
1/3 Cup Sugar
2 Tablespoon Whole black peppercorns
3 Whole Bay leaves
2 Tablespoon Fresh oregano, finely chopped
2 Tablespoon Fresh thyme leaves, finely chopped
: 375 ˚F
3/4 Cup Olive oil
3 Clove Garlic, minced
1 Teaspoon Fresh parsley, chopped
1 Teaspoon Fresh chopped dill
1 Tablespoon Fresh lemon juice
3 Pound Wild salmon, skin on
To Taste Kosher salt
To Taste Freshly ground black pepper
: 375 ˚F
: 145 ˚F