The Yukon keta salmon carpaccio comes on a frosty plate, thinly sliced, with fennel and red onion salad, drizzled with lemon oil and smoked sea salt. In the glass, chilled Willamette Valley Vineyards pinot gris. Sublime.
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Results tagged “yupik”
Yup'ik: Impoverished Servants of the Noble Salmon
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