Not exact matches
I combined red lettuce
leaves, (just because I liked the contrast in colour I knew they'd provide,) raw zucchini ribbons, sliced radishes, lightly blanched tender asparagus and small chunks of hot - smoked
sockeye salmon.
sockeye salmon fillets, from the belly banana
leaves, cut into two 8.5 x 11 ″ pieces 1 oz shiitake mushrooms, stems removed, tops sliced thin (heaping 1/4 cup) 1/4 cup thinly sliced onion 2 tsps unsalted butter
When they
leave freshwater,
sockeye salmon spread out all over the Pacific, from California to Japan.
Every summer,
sockeye also spawn by the hundreds of thousands here, and an excess of
salmon eggs is
left floating in the rivers or collecting in clusters along the bank.