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Food & Wine February 2012: Trendspotting – Roast Salmon with Whole-Grain Mustard Crust

Food & Wine February 2012:  Trendspotting – Roast Salmon with Whole-Grain Mustard Crust

When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they’ll focus on sustainable seafood like line-caught wild chinook salmon. “We use simple crusts so the fish stands out,” says Norris. Recipe

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