Copper River Salmon

Pan-seared salmon over grits, morels, asparagus, and snap peas with lightly pickled radish on top.

I was pretty determined to check out one of Tom Douglas’s restaurants while we are here, and Palace Kitchen did not disappoint. Since it’s Copper River salmon season here (we’ve barely been able to go more than a few steps without seeing a store or restaurant heralding that fact), I felt compelled to order some for our first night in Seattle.

My fish was cooked absolutely perfectly, and the skin, which I usually discard, was crisped up almost to the point of being a cracklin, which made it SO good. I also liked the minced radish garnish, which cut some of the richness of the fish. Unfortunately, all the other stuff on the plate was only so-so. The grits were kind of bland and loose, and the peas were so sweet they overpowered everything else on the plate.

Troy had the pork chop, which was absolutely incredible. We have a bit of a jokey competition when we eat out of who ordered the better dish (we never both get the same thing), and he won this round by a landslide.

Still, after the amazing clam appetizer we had, I really had no cause for complaint. Garlic, chorizo, lemon aioli…OMG, I wanted to take a bath in the broth. We had to ask for extra bread just so we could sop it all up.

roasted clams
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