Entries from Edible Portland Blog tagged with 'fish'
Wild Oregon Salmon with Favetta and Lemon-Balsamic Vinaigrette
From Chef John Eisenhart, Pazzo Ristorante 4 filets wild Oregon salmon, skin on, at 6-oz portions 2 1/2 cups fresh fava beans, blanched and shelled 4 sprigs fresh thyme, leaves only, chopped 1 cup extra virgin olive oil, finest available...
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