ironchef
Executive Chef
We got in some fresh New Zealand King salmon today to try it out, and I decided to run a special with it. The salmon itself had a nice flavor, although not as good as wild Alaskan King. We compared it side by side with some Atlantic farm raised crap that we had for a banquet, and there was a noticeable difference in flavor between the two. The New Zealand King was also farm raised, but it was much superior in quality. It's only a little over a dollar more per pound than what we pay for the Atlantic salmon, so we'll probably switch over to the New Zealand one for the salmon that we run at lunch and on banquet menus.
Pan Seared New Zealand King Salmon and Atlantic Diver Scallops
Kahuku Sweet Corn, Local Asparagus and Grape Tomatoes, Ume and Port Reduction, Japanese Plum Wine Emulsion
Pan Seared New Zealand King Salmon and Atlantic Diver Scallops
Kahuku Sweet Corn, Local Asparagus and Grape Tomatoes, Ume and Port Reduction, Japanese Plum Wine Emulsion