Dear SOS: A few months ago I had dinner at the Pacifica Del Mar in Del Mar. Ever since I’ve dreamed about their barbecued sugar-spice king salmon. It had this glaze that was like nothing I’d ever ...

!–paging_filter–pI’m a big fan of nose-to-tail eating, and this is especially important with a fish as good as a href=”http://\/\/seattlemag.com/article/its ...

This is a salad that my dear friend Kathy Ternay, who was chef of Angeli for decades, developed for our many catering gigs. It’s genius in that it takes salmon, the pretty pink fish that everyone ...

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