Thanks! I might try swapping out my played out Pacific Northwest Grilled Salmon for a few of those!
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they missed poached salmon . . .
poaching has re-surged in our kitchen. chicken & fish (all types)
kinda’ a “getting back to real basics” thing.
with all kinds of raw/near raw/lightly sauted “toppings” . . . makes one wonder how we got so far off track with all the heavy cream 30 herb&spices sauces . . .
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And 9 more.
When I clicked on the link I got a message saying this page doesn’t exist.
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Thx for letting me know. Fixed it.
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And thank you for sharing! The salmon asparagus dish looks really good and asparagus season here is right around the corner. And I have some yogurt mint sauce left in the fridge that would go nicely with salmon.
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You’re welcome! Any time 
this looks good
https://www.thekitchn.com/slow-roasted-green-goddess-salmon-recipe-23520282
on the Salmon and Green Goddess combination
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Ca Kho To – a Vietnamese braised fish dish
Traditionally made with catfish, but salmon is a good substitute. If you don’t have a clay pot, anything to braise works too. It’s excellent with rice.
There is a simpler variation that is just the caramelized salmon (no coconut water or clay pot).
I don’t usually love coconut, and I do think the coconut water adds a lovely aroma that pairs well with the caramelized sauce.
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Thanks for sharing, that looks amazing. I regularly do a version of ga kho but never thought to try it with fish. Going to be doing this one for sure.
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Salmon filet marinated in soy sauce, oyster sauce, spicy oil, garlic, ginger, 5 spice, and chopped Sinatra. Spent a minute or two too long in the AF, but was mighty tasty.
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Might have to cut down on the honey for this one.
