Making our new home secure and eating like the locals do in the PNW. Washingtonians dare not glob tartar sauce on seasonal wild salmon. Instead they keep it simple, salt and pepper and a nice squeeze of fresh lemon juice is all you need.
I listened mostly and made a bright lemon-herb vinaigrette to dress over Israeli couscous salad and a trip to the local farmers market intrigued me to buy 2 lbs of fresh fava beans and corn. A few clippings of herbs from the patio and summer dinner is set.
Check out the whole recipe for this charred salmon with Israeli couscous on The Nosher today and say hello to summer!