This dish is made with buckwheat honey, which some call the Guinness of honey. It has a bold, rich taste that perfectly offsets the salmon. The fish in this dish can also be replaced with another similarly fatty fish.
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More