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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.