Wild Alaskan king salmon with port soaked cherries, cracked rosemary, orange zest, and smoked almond brown butter
One of the Canyon River Grill’s best-selling dishes is its king salmon. Davis grills the salmon, then spoons over smoked almond butter and macerated cherries infused with the fragrances of orange zest and rosemary. It all sits on a bed of golden-brown olive oil-roasted potato, and grilled Yakima asparagus.
“When I source my king salmon, I look for a 20-pound fish with a fat belly, and always wild,” Davis explained. “We are fortunate here to have access to some of the best salmon in the world.”
When king salmon season is over, he features sockeye, coho, or troll-caught king salmon in the same fashion.
Photo by Sally James/SeafoodSource
