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Jewish Journal

Olive oil poached wild salmon

By Rob Eshman

August 2, 2013 | 11:27 am

Olive Oil Poached Salmon with Kale Timbale and Goat Yogurt

Wild salmon season is here.

That means we have hit the ethical food sweetspot, where the most sustainable overlaps with the most delicious.   Add one more circle to the Venn diagram--... read on

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