GREAT CATCH Cured Salmon with Preserved Lemon Baby Carrot and Couscous Beets at Stanford University

GREAT CATCH: Cured Salmon with Preserved Lemon, Baby Carrot and Couscous Beets at Stanford University.

Not the same old salmon

GALLERY: 10 Recipes that Make Salmon Stand Out >>

Sometimes planning a menu with new, creative and exciting salmon dishes can make chefs feel like they’re swimming upstream.

“Everyone offers salmon. Chefs tend to throw salmon on the menu when they need to fill a spot,” says Daniel Concepcion, executive chef, Eurest Dining Services at Zappos in Las Vegas.

Concepcion fights fish fatigue with colorful, clean and cutting-edge salmon dishes that are much more than a placeholder on the menu. One example is his Crispy Skin S

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish