One of the great joys of summer in the Bay Area is the advent of wild king salmon season.
Few things can top the rich, lush, buttery, deep taste of this magnificent fish.
Generally, I’m all about grilling it, oftentimes on a cedar plank.
But when I spied this recipe for “Oven-Steamed Salmon,” I couldn’t help being intrigued.
It’s featured in the treasured cookbook, “Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life” (Grand Central Life & Style, 2017). Food writer extraordinaires Emily Kaiser Thelin and Andrea Nguyen teamed with esteemed food photographer Eric Wolfinger to create this cookbook, which celebrates the delicious life work of Paula Wolfert, who was diagnosed with Alzheimer’s in 2013.
Wolfert learned this technique for salmon from the legendary French chef Michel Bras.Read more