Growing up in a military family I traveled a lot. I developed a sense of adventure that has continued into my professional life as a chef. I am the co-founder and co-chef at Kraken Congee.
Pan-seared wild coho salmon served over a salad of romaine, cherry tomato, garlic panko crumbs, shaved red onion, Pecorino cheese, and creamy pesto dressing.
Coho salmon, romaine lettuce, cherry tomatoes, panko, garlic, canola oil, basil, pine nuts, pecorino cheese, salt, pepper, egg, lemon juice, dijon mustard, parsley.