May is the start of wild salmon season, and this year many chefs are devising simple preparations containing ingredients that reflect the spring and let the flavor of the fish speak for itself. “We really look forward to May for the abundance of seasonal, fresh ingredients available,” said Robb Lucas, executive chef of Koi in Los Angeles. “The start of wild Pacific salmon season brings us some truly flavorful fish and is anticipated all year long, similar to the ...
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