By Debbie Franzese and Alex Walsh, Bedford Gourmet
Photographed by Bill Black
On any given day, we are whipping up unique specials like ginger-soy salmon and grilled cauliflower with balsamic glaze, while also staying true to the original staples that first made us famous, such as curry chicken salad and celery remoulade. Our delicious selection of daily sandwiches aren’t on the shelf long, nor are our homemade soups and variety of salads and proteins.
Alaskan wild salmon season kicked off on May 16. This season signals the natural return of Alaska’s most iconic fish through a thriving annual migration cycle that is ensured by Alaska’s Constitutional pledge, which is to sustain wild populations for generations to come. In celebration of this, we want to share this recipe with you. Enjoy! █