Wild salmon from Alaska’s Copper River (available at most fish markets) not only tastes robust and has a firm texture, it’s also sustainably fished. Pairing the salmon with morels, this dish brings river and forest together on one earthy plate.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If wild salmon is unavailable, substitute with farm-raised.Recipe adapted from Moveable Feast with Fine Cooking.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?