on the menu: grilled ginger salmon with kale, fleur de sel

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Fleur de sel is so pretty.

Ginger, garlic, herbs de provençe & tellicherry pepper on wild Alaskan sockeye salmon. Wonderfully rich, fatty texture on this fish, which I was careful not to overcook.

Lots of ginger.

After I took the photo I added even more parsley. I have a thing about piling on herb garnishes until ‘garnish’ isn’t quite the right category for them anymore. More like, ‘incorporated side dish’.

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