re: #421 Charles

Now you’re in my territory. The other night I broiled some salmon with a light marinade of olive oil, salt and pepper (marinate for 30 minutes or more), then topped with some fresh crushed garlic and a bit more salt. It was pretty awesome.

Have you tried my, somewhat different, salmon approach in the cookbook?

Come to think of it, has anyone?

(BUY the book from Reine)