This sauce is hands down my favorite way to enjoy grilled salmon, especially wild Alaskan salmon with the fast- approaching season!
Using the solids left from fermenting sake to make cucumber pickles and cured salmon creates a light, fresh taste.
The first honey of Spring and the taste of wild salmon share the delicate essence of their unique source. This dish marries these two most elegant ingredients.
I never thought of a fish-based ragù before, but I enjoyed this dish…