This is the only King we bow to.
Wild king salmon on the grill. What could be better? Especially paired with crimini mushroom and bacon risotto, steamed cauliflower and a bottle of Chardonnay. Notice the fleur de sel from Camargue, France and the Italian extra virgin olive oil that my brother Peter brought me from Italy. You must treat the King to only the finest ingredients. The risotto and cauliflower are ready. I confess that the risotto is left over, but in these uncertain times you have to limit your grocery store runs. The King has been rubbed with the precious oil and cooked with minced garlic and home grown dill. One quick flip onto the skin gets the garlic cooked into the filet. Be sure not to overcook, the King must be rare to medium rare. Time to enjoy! Who wants skin?