Chef Hyejin If you don't like salmon then you should leave my blog. Please just go, I don't care who you might be or why you dislike it, just disconnect your computer and go. I love salmon. I love it even more when I can get a lot of it. The other day after a fish market tour, I stopped over to talk with a vendor and enquired about buying some. So after some haggling, I got a whole half of a salmon - enough to make about 6 good fillets. The good thing was that they already deboned it and put it on a nice fake plank (it's faux styrofoam) for taking it back home. But I didn't go home. I went to my cooking school where Chef Hyejin lovingly prepared it for lunch. The first day we just had some sashimi with sliced onions and lemon. The next day we pan-fried some with some orange miso sauce. The rest we froze for another day. The salmon came out to be about 60,000 won but some times you have to splurge, right? Dan Salmon Salmon Belly Sashimi

For a catering gig that our company did (yes, we do private dinner catering...interested^^). We had to come up with a special menu for some VIP guests. We started with a Gruyere tart with caramelized onions and followed that with a creamy tomato soup. For the entree we went with grilled salmon with a grapefruit butter sauce. We got fresh Alaskan salmon from the fish market and seared it and served it atop of wilted spinach and buttery mashed potatoes. The sauce was a grapefruit sauce reduction with whisked butter. The dish tested well in our test kitchen and when we went to the dinner, every plate was clean. Our next course was a salad with a red wine vinegarette, roasted walnuts, and gorgonzola cheese. I know a bit strange to have a salad before the dessert, but it totally worked. For dessert we had cheesecake with a blueberry sauce followed by coffee. All-in-all, a very good meal and I think the 12 guests at the party enjoyed it. Come take a cooking class or take a Cul...

Believe it or not, using our planets resources is a way to ensure a healthy planet. Point and case: The wild salmon. In short, eat the wild salmon, save the wild salmon. By eating farm-raised fish, consumers are saying that it is all right to ignore the natural habitats of the fish in the Pacific NW, thus leading to habitat degredation. There has been an ongoing push to get legislators to take steps to protect wild salmon habitats. By eating the wild variety, consumers will curb the demand for farm-raised fish providing a boost to the local fishing economies of the Pacific NW. http://www.wildsalmon.org/pressroom/press-detail.cfm?docid=629 It’s an interesting twist. Killing is saving, but reality is. Another example: Cows. If the cow was not such a beloved staple in the American diet, do you think there would be any cows? Of course, as with anything, restraint is necessary. Ab use is the problem, but respectful use is perhaps the answer. I haven't posted in a while, but if you remem...