Download on the App Store
63c4bef4 bb06 4da0 a0ac cb6de7b60439  2016 06 22 04 02 13
Tess
Tess

KING SALMON WITH ASPARAGUS SALAD AND SWEET FARRO

Rub fresh caught King salmon from Alaska's Kenai River with seasoning and have husband cook it to perfection. Serve with asparagus salad (chop tops off asparagus, peel asparagus ribbons, chop asparagus coins from what's left, toss all three forms of asparagus in olive oil and lemon juice and finish with crumbled feta) and sweet farro (cooked in sumac-flavoured veggie stock with crushed almonds and raisins added towards end of cooking).

Dine al fresco!