fuisine

This was the 3rd and last course, a fish entree. I did a pan seared Sockeye Salmon, skin on..on top of grilled zucchini, squash, red bell pepper and roasted fingerlings. All the vegetables got tossed in my Bagna Cauda and I topped the Salmon with my Citrus Tomato Jam. Really awsum balance of flavors and a cool blend of traditional cuisine from Italy and France.

Seared Sockeye Salmon - Grilled Vegetables - Bagna Cauda - Citrus Tomato Jam #food #foodporn #noms #foodsofig #ChefsLife #kitchen #cooking #salmon #tasting #local #italian #fuisine