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Salmon and Summer Squash

September 7, 2012

The perfect lunch or dinner.

Wild Alaskan king salmon is wonderfully in season right now. In the kitchen of Michael’s New York, we sear it to perfection, beautifully golden brown on the outside, still succulent and slightly rare within. We poise the beautiful, thick fillet rests on top of a tangle of  summer squash, asparagus, and chanterelles. The sweet and earthy vegetables perfectly complement the melt-in-your-mouth seafood.  A preserved-lemon nage brings out the vibrancy of the vegetables and tastes absolutely divine with the fish. If you’re craving the light yet satisfying taste of summer for lunch or dinner, look no further.

Mushrooms prepped for the pan.

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